{Dairy Free} Chocolate Cappuccino Biscotti

Whew! What a week its been so far. Despite being a shorter week than usual, it seems like it was so much more exhausting than it usually is. Part of it is that two of my four days this week were attending training seminars all day and the fact that my car broke down on my way to said training seminar. I think I was also coming back to reality after such a fantastic yoga retreat last weekend which made this week seem even tougher! You know what you need on weeks like that? Delicious and flavourful biscotti. That's what will make it allllll better. Especially biscotti you can indulge in nearly guilt free - these have no added fat (some fat in the chocolate chips, but no oil or butter products added to this dough) and they have no dairy (I substituted almond milk for the milk).

Chocolate Cappuccino Biscotti
Recipe minimally adapted from Joy of Baking

  • 2 cups all purpose flour (or you could substitute 1 cup whole wheat for one cup of white flour)
  • 1 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 cup strong coffee
  • 1 tbsp finely ground coffee
  • 1 tbsp almond milk
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup semi sweet chocolate chips

  1. Preheat oven to 350F. Line two baking trays with parchment paper, set aside.
  2. In a small bowl, whisk coffee, ground coffee, almond milk, egg and vanilla.
  3. In the bowl of a stand mixer beat flour, sugar, soda, powder, salt and spices until combined. Gradually mix in coffee mixer until combined. Add chocolate chips and incorporate without overmixing.
  4. With floured hands, divide the dough in half. Roll each portion of dough into a log about 10 inches long and 2 inches wide. Transfer logs to prepared baking sheets (one on each sheet).
  5. Bake in preheated oven until firm to the touch. Remove from oven and cool on wire rack 10 minutes.
  6. Reduce oven temperature to 300F. On a cutting board, cut the logs lengthwise on a diagonal into 3/4 inch slices. Place cut side up on a baking tray. Bake five minutes, flip over and bake five minutes on the other side. Remove from heat, let cool. Store in an airtight container.
These were really yummy with all the spices and with the strong coffee flavour. We really enjoyed them dipped in coffee or tea or even just eaten as a snack. What is your favorite kind of biscotti?
Here are a few of my favorites:
Happy Baking my Friends!

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