Dairy-Free Chocolate Hazelnut Biscotti

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cup Hazelnuts
• 1/2 cup Dairy-Free Chocolate Chips
• 2 tablespoons Non-Dairy Milk

Instructions

1. 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 2 cups of All-Purpose Flour, 1 cup of Granulated Sugar, 2 teaspoons of Baking Powder, and 1/4 teaspoon of Salt until well combined.
2. 2In a separate medium bowl, whisk together the 2 large Eggs and 1 teaspoon of Vanilla Extract until smooth. Pour this egg mixture into the large bowl with the dry ingredients and mix until just combined, forming a shaggy dough.
3. 3Gently fold in the 1/2 cup of Hazelnuts and 1/2 cup of Dairy-Free Chocolate Chips until evenly distributed throughout the dough.
4. 4Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 8 inches (20 cm) long and 2 inches (5 cm) wide, leaving space between them. Lightly brush the tops and sides of both dough logs with the 2 tablespoons of Non-Dairy Milk; this will help them achieve a golden crust during baking.
5. 5Bake the logs in the preheated 350°F (175°C) oven for 25 to 30 minutes, or until they are lightly golden brown and firm to the touch.
6. 6Carefully remove the baking sheet from the oven and let the baked logs cool on the baking sheet for 10 minutes; this cooling period helps them firm up slightly before slicing. While they cool, reduce your oven temperature to 325°F (160°C).
7. 7Using a serrated knife, carefully slice each log crosswise into 1/2-inch (1.25 cm) thick pieces. Arrange the sliced biscotti pieces back onto the same baking sheet, standing them cut-side up and ensuring they are not touching each other too closely.
8. 8Return the baking sheet to the 325°F (160°C) oven and bake for 10 to 15 minutes. Then, flip each biscotti piece to the other cut side and bake for an additional 10 to 15 minutes, or until they are dry, crisp, and lightly golden brown throughout.
9. 9Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will become even crisper as they cool.

Substitutions

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