Tested till perfect Dairy-Free Chocolate Almond Biscotti

Dairy-Free Chocolate Almond Biscotti

These biscotti have a slightly drier texture than ones made with butter, which means they are perfect for dunking in your favourite beverage.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies


  • 1 cup 1cupslivered almonds
  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cupcocoa powder
  • 2 tsp 2tspbaking powder
  • 1 pinch 1pinchsalt
  • 2 tsp 2tspinstant espresso granules or instant coffee granules
  • 1 tsp 1tspvanilla
  • 2 2eggeggs
  • 3/4 cup 3/4cupgranulated sugar
  • 1/4 cup 1/4cupvegetable oil
  • 1 1egg whiteegg whites
  • 1 oz 1ozbittersweet chocolate, chopped
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In skillet, toast almonds over medium heat until light golden, about 6 minutes. In food processor, pulse half of the almonds until finely ground.

In bowl, whisk together flour, cocoa powder, baking powder, salt and ground almonds; set aside. In small bowl, dissolve espresso in vanilla; set aside.

In large bowl, beat eggs with sugar until pale; beat in oil and coffee mixture. Stir in flour mixture to make smooth stiff dough. Stir in toasted slivered almonds.

Divide dough in half. With floured hands, roll each into 10-inch (25 cm) log. Place on parchment paper-lined baking sheet; flatten until 2-1/2 inches (6 cm) wide and 3/4 inch (2 cm) thick. Whisk egg white until foamy; brush over top of logs.

Bake logs in centre of 350°F (180°C) oven for 22 to 25 minutes or until firm to the touch. Transfer logs to rack; let cool completely.

With sharp knife, cut logs into 1/2-inch (1 cm) thick slices; stand slices upright on rimless baking sheet. Bake in centre of 350°F (180°C) oven for 15 to 18 minutes or until firm and dry. Transfer to rack; let cool completely.

In small bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Drizzle over biscotti; let stand until set, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)

Additional information : Variation
Dairy-Free Chocolate Almond Apricot Biscotti: Stir 1/2 cup (125 mL) chopped dried apricots into dough along with slivered almonds.

Tip: Just because you are lactose-intolerant doesn't mean you can't indulge in a little chocolate. Cocoa powder and good-quality dark chocolate are dairy-free. Read ingredient labels just to be sure.

Nutritional Information Per cookie: about

cal 85 pro 2g total fat 4g sat. fat 1g
carb 11g fibre 1g chol 10mg sodium 23mg

% RDI:

calcium 2 iron 5 folate 8
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