Top Nut Free Biscotti Recipes - Delicious Allergy-Friendly Options

Delicious Nut Free Biscotti Recipes

Biscotti are classic Italian cookies that are meant to be crunchy, crisp and perfect for dunking in coffee or tea. They are twice-baked to achieve their signature texture and traditionally contain nuts. However, biscotti can easily be made nut free for those with allergies. Here we will explore some top nut free biscotti recipes that are just as delicious without the nuts.

Benefits of Nut Free Biscotti

There are several advantages to choosing nut free biscotti recipes:

• Prevents allergic reactions - Great for those with nut allergies or sensitivities
• Inclusive for groups - Allows anyone to safely enjoy biscotti
• More texture options - Can use seeds, coconut, dried fruit instead of nuts
• Creative flavors - Explore non-traditional biscotti flavors
• Kid-friendly - Biscotti make a fun baking project with kids

Choosing Ingredients for Nut Free Biscotti

While the nuts are omitted, nut free biscotti can still include an array of delicious ingredients:

• Flours - All-purpose, almond, coconut, sorghum or chickpea flours
• Sweeteners - Granulated sugar, brown sugar, honey, maple syrup
• Flavorings - Vanilla, almond extract, lemon zest, spices
• Textures - Dried fruit like cranberries or cherries, coconut flakes, seeds
• Dairy - Butter, eggs, milk

Tips for Making Nut Free Biscotti

Follow these helpful tips for achieving great results with your nut free biscotti:

• Use equal parts fat and sugar in the dough for optimal texture.
• Chill dough well before shaping to make cutting easier.
• Shape dough into long loaves using floured hands.
• Cut logs into 1/2 to 3/4 inch thick slices for even baking.
• Bake twice as long for crunchier, dryer biscotti.
• Cool completely before second bake for crispiest texture.
• Store in airtight container to keep biscotti crisp for weeks.

Classic Nut Free Biscotti

This basic nut free biscotti recipe uses simple ingredients you likely have on hand. Feel free to customize with different extracts or dried fruits.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup dried cranberries, cherries or raisins
• 4 tbsp butter, softened

Instructions

1. Preheat oven to 300°F. Line large baking sheet with parchment.
2. In large bowl, whisk together flour, baking powder and salt.
3. In another bowl, beat sugar, eggs, vanilla and butter until blended.
4. Stir in dried fruit. Add egg mixture to flour mixture and mix just until combined.
5. Divide dough in half. On floured surface, shape each half into a log about 12 inches long.
6. Place logs 3 inches apart on prepared baking sheet. Bake 35 minutes until lightly golden.
7. Cool logs on sheet for 30 mins. Using serrated knife, slice diagonally into 3/4 inch slices.
8. Arrange slices cut-side down on baking sheets. Bake 15 mins more until dry and crisp.
9. Let cool completely on wire rack. Store in airtight container up to 3 weeks.

Chocolate Chip Biscotti

For a treat reminiscent of chocolate chip cookies, try this nut free chocolate chip biscotti recipe.

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 325°F. Line baking sheet with parchment paper.
2. In medium bowl, whisk together flour, baking powder and salt. Set aside.
3. In large bowl, beat butter and sugar until fluffy. Beat in eggs and vanilla.
4. Gradually stir in flour mixture until combined. Fold in chocolate chips.
5. On floured surface, shape dough into two 10-inch logs. Arrange on baking sheet.
6. Bake 30 minutes until lightly golden brown. Cool on sheet 30 mins.
7. Slice logs diagonally into 1/2 inch thick biscotti. Arrange slices on baking sheets.
8. Bake 10 minutes more until dry and crispy. Let cool completely on rack.
9. Store in airtight container up to 1 month.

Lemon Blueberry Biscotti

For a fresh, fruity twist, try baking up these lemon blueberry biscotti. The bright citrus and tart berries make a perfect flavor combo.

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of 2 lemons
• 1 cup granulated sugar
• 3 large eggs
• 4 tbsp unsalted butter, softened
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup dried blueberries

Instructions

1. Preheat oven to 300°F. Line baking sheet with parchment paper.
2. In medium bowl, whisk together flour, baking powder, salt and lemon zest.
3. In large bowl, beat sugar, eggs, lemon juice, vanilla and butter until blended.
4. Stir in blueberries. Add egg mixture to flour mixture and mix until just combined.
5. On floured surface, divide dough in half. Shape each half into a 12-inch log.
6. Arrange logs on prepared baking sheet. Bake 35 mins until lightly golden.
7. Cool logs on sheet 30 mins. Slice diagonally into 3/4 inch thick slices.
8. Arrange slices cut-side down on baking sheets. Bake 15 mins more until dry.
9. Let cool completely on wire rack before storing airtight up to 3 weeks.

Coconut Lime Biscotti

For a tropical twist, these coconut lime biscotti are a nut free favorite. The lime zest and coconut provide natural sweetness and texture.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 3 limes
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 tbsp lime juice Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.