Double Chocolate Biscotti
- 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
4 hr 5 min
Cooking Method: Bake
World Cuisine: Italian
Product: Extra Light