Ingredients for Chocolate Biscotti No Butter
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How to Make Chocolate Biscotti No Butter
- Preheat oven to 175°C (350°F).
- In a large bowl, whisk together 2 large eggs and a pinch of salt until light and frothy using an electric mixer.
- Gradually add 150g granulated sugar, whisking until pale and creamy.
- In a separate bowl, whisk together 250g all-purpose flour, 50g unsweetened cocoa powder, and 1 teaspoon baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Stir in 100g roasted hazelnuts (roughly chopped) and 100g dark chocolate chips.
- Cover the bowl and chill the dough for at least 20 minutes.
- Lightly flour your work surface. Divide the dough in half.
- Shape each half into a log, about 25cm (10 inches) long and 5cm (2 inches) wide, on a baking sheet lined with parchment paper.
- Bake for 5 minutes at 175°C (350°F).
- Reduce oven temperature to 150°C (300°F) and bake for another 15 minutes.
- Remove from oven and let cool slightly on the baking sheet for 5 minutes.
- Reduce oven temperature to 100°C (210°F). Using a serrated knife, cut each log into 1-inch thick slices. Arrange the biscotti cut-side up back onto the baking sheet.
- Bake for 15 minutes, then turn biscotti and bake for another 10-15 minutes, or until golden brown and completely dry.
- Let cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
45g
Carbs
7g
