Double Chocolate Biscotti

Extra Light
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup Filippo Berio Extra Light Olive Oil (approx.)
  • 1 cup packed light brown sugar
  • 2 eggs plus 1 egg yolk
  • 1/3 cup milk
  • 1 tbsp balsamic vinegar
  • 1 cup semisweet or bittersweet chocolate morsels
    • On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon, and salt; set aside.
    • Using electric mixer, beat 1/2 cup olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with a large spoon; cover with plastic wrap. Refrigerate for at least 4 hours.
    • Preheat oven to 325°F. Grease 2 large baking sheets with 1/2 tbsp olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into a log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake for about 30 minutes or until golden and set. Transfer to rack; let cool for 10 minutes.
    • Reduce oven temperature to 300°F. On cutting board and using a serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut side down, on the baking sheets. Bake for 15 to 18 minutes or until toasted. Transfer to racks; let cool.
    • Recipe Provided by Chef Sharon Sanders

    Prep Time

    30 min


    Inactive Time

    4 hr 5 min


    Cook Time

    25 min


    Total Time

    5 hr


    Servings

    40

     


    X

    Categories

    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Light

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