Biscotti saludables (sin huevo, sin lácteos)

Estos Biscotti saludable are a more nutritious take on my classic biscotti recipe. They are dairy-free, egg-free, refined-sugar-free and made with healthier flour and oil. They keep all the taste and texture of classic biscotti without the guilt!

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I love making biscotti for Christmas, like my Biscotti de harina de almendras, Classic Vegan Biscotti o Almond Cranberry Cookies, but I like eating healthier alternatives when I can so I decided to treat myself to a healthy version of the classic recipe.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Biscotti saludable

Estos Biscotti saludable are a more nutritious take on my classic biscotti recipe. They are dairy-free, egg-free, refined-sugar-free and made with healthier flour and oil. They keep all the taste and texture of classic biscotti without the guilt!

5 desde 3 votos

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 45 minutos minutos

Enfriarse: 15 minutos minutos

Tiempo Total: 1 horas. hr 10 minutos minutos

Curso: Postre, Snack

Tipo de cocina: Americano, italiano

Porciones: 9 biscotti

Calorías: 164.9 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ¼ taza de Harina integral de trigo blanco - (nota 1)
• ▢ ½ cucharadita de Levadura en polvo - (nota 2)
• ▢ ½ taza de Azúcar de caña sin refinar
• ▢ 4 cucharadas de Aceite de oliva de sabor suave
• ▢ 5-6 cucharadas de Leche de almendras
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ¼ taza de Almendras laminadas

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, whisk wholewheat flour, sugar, and baking powder.
• Add in light olive oil, almond milk, and vanilla extract.
• Stir to combine and form a consistent dough.
• Fold in the sliced almonds and stir to combine.
• Place the dough on the prepared cookie sheet, lightly oil your hands, and shape the dough into a log about 6 inches by 4 inches (16 cm x 11 cm), making sure the thickness is even and the log reaches 1 inch in height (2.5 cm).
• Bake the log a first time in the center rack of the oven for 30 minutes at 350 °F (180 °C) until the dough cracks and the color is golden brown.
• Remove the log from the oven and let it cool for 15 minutes at room temperature.

Second Bake

• Reduce the oven temperature to 325 °F (160 °C).
• Transfer to a chopping board and slice into 1-inch thick slices.
• Place the biscotti, cut-side down on the baking sheet, and bake them again for 15 minutes at 325 °F (160 °C) until golden brown.
• Let them cool down on a cooling rack before decorating or serving plain.

Notas

notas 1: The recipe works with all-purpose flour. For a gluten-free biscotti recipe, use my almond flour biscotti.

notas 2: The best unrefined sugar options to bake with are demerara sugar or coconut sugar.

notas 3: You can swap light olive oil for melted plant-based butter or melted butter if you use dairy in your kitchen, we don’t.

notas 4: Any milk can be used like oat milk or soy milk.

notas 5: Feel free to use half-dried cranberries (50% less sugar is the best to keep the biscotti recipe healthy), and half-sliced almonds.

Almacenaje: You can store the biscotti in a sealed cookie box for up to 1 week in the fridge.

Doubling the recipe: You can double the recipe and bake both logs of dough on a large baking sheet at the same time.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galletas | Calorías: 164.9kcal | Carbohidratos: 23.5g | Proteína: 2.8g | Grasa: 7.9g | Grasa saturada: 1g | Grasa poli-insaturada: 1g | Grasa monosaturada: 5.4g | Sodio: 34.6mg | Potasio: 41.5mg | Fibra: 2g | Azúcar: 11.3g | Vitamina A: 0.03IU | Calcio: 41.2mg | Hierro: 0.5mg | Magnesio: 7mg | Fósforo 17.2mg | Zinc: 0.1mg

Ingredientes y sustituciones

You only need 7 basic ingredients to make these biscotti. Here’s how to pick them.

• Harina integral de trigo blanco – A healthier alternative to regular all-purpose flour, it adds fiber and nutrients while maintaining a light texture. If needed, all-purpose flour can be substituted for a slightly softer result. Gluten-free options like almond flour won’t work in this recipe; refer to your almond flour biscotti recipe for a GF version.
• Levadura en polvo – Helps the biscotti rise slightly during the first bake. Essential for the structure, it has no direct substitutes for this purpose.
• Azúcar de caña sin refinar – Provides natural sweetness while being less processed than white sugar. Options like demerara sugar or coconut sugar work equally well but note that coconut sugar will add a caramelized undertone. Avoid liquid sweeteners, as they will disrupt the dough consistency.
• Aceite de oliva ligero – Adds moisture and richness while keeping the biscotti dairy-free. Melted plant-based butter or light avocado oil can be used as substitutes. Be cautious with coconut oil, as it solidifies at cooler temperatures and may create uneven texture.
• Leche de almendras – Used to bring the dough together and keep it moist without dairy. Alternatives like oat milk or soy milk work perfectly. Thicker options like coconut cream or cashew cream aren’t recommended as they will alter the dough’s texture.
• Extracto de vainilla – Adds a sweet and aromatic flavor to the biscotti. For a festive variation, swap it with almond extract for a nutty twist.
• Almendras laminadas – Provide crunch and texture, balancing the softness of the biscotti. You can replace half of the almonds with low-sugar dried cranberries, dark chocolate chunks, or other nuts like hazelnuts for variety. Avoid fresh fruits, as they will add moisture and affect the biscotti’s crispiness.

How to Make Healthy Biscotti

These biscotti are quite easy to whip up. The secret is in the double baking which gives them their crunch.

Mezcla los ingredientes secos en un bol grande.

Incorporate the liquid ingredients with a silicone spatula.

Keep stirring until it forms a sticky batter.

Pour the sliced almonds and gently incorporate them into the dough.

Place the dough on a pan lined with parchment paper, form a log, and bake it for 30 minutes at 350 °F (180 °C).

Let it cool down for 15 minutes before slicing the log into 9 biscotti.

Place them on their side on the baking dish and bake them again for 15 minutes at 325 °F (160 °C).

Let them cool down before dipping them in a mixture of dark chocolate chips melted in coconut oil.

Consejos de repostería de Carine

If you find this recipe challenging, I have a few more tips to make it as easy as possible:

1. Don’t Skip the Cooling Step: After the first bake, let the log cool completely for at least 15 minutes before slicing. This ensures clean cuts and prevents crumbling.
2. Use a Serrated Knife: A sharp serrated knife makes it easier to slice the biscotti without cracking or breaking. Slice with a gentle sawing motion instead of pressing down.
3. Even Thickness for Even Baking: When shaping the dough into a log, ensure the thickness is consistent to avoid uneven baking.
4. Monitor the Second Bake Closely: For ultra-crispy biscotti, bake the slices until golden brown. If you prefer a softer texture, bake them for slightly less time.
5. Avoid Over-Mixing: When combining the wet and dry ingredients, stir just until the dough forms. Over-mixing can result in dense, tough biscotti.
6. Lightly Oil Your Hands: Shaping the dough is easier with lightly oiled hands, as the dough can be sticky.
7. Store Properly for Long-Lasting Crispness: Keep biscotti in an airtight container at room temperature for up to a week. To maintain their crunch, add a small packet of silica gel or a slice of bread to absorb any moisture.
8. Double Up for Gifting: This recipe doubles easily, making it perfect for holiday gift boxes. Bake two logs simultaneously, but ensure they have enough space on the baking sheet for even cooking.
9. Decorate for Festive Touches: Drizzle the cooled biscotti with melted dark chocolate or a simple powdered sugar glaze for a holiday-ready treat. Sprinkle with chopped nuts or coconut flakes while the drizzle is wet for added decoration.

Resolución de problemas comunes

If you still have problems, I have some suggestions of things you could change to fix them!

• Biscotti Cracking Too Much: Ensure your dough log is evenly shaped and not too dry. Add a tablespoon of almond milk if the dough feels crumbly.
• Soggy Biscotti: Extend the second bake by 5-7 minutes to achieve the desired crispness. Biscotti also firm up further as they cool.
• Uneven Slices: Use a ruler for precise cutting or mark the log lightly before slicing.

More Dairy-Free Biscotti Recipes

Almond Cranberry Cookies

Biscotti vegano

Biscotti de harina de almendras