Chocolate, Cherry and Walnut Biscotti

Prep Time: 30 min
Inactive Time: 4 hr
Cook Time: 45 min
Total Time: 5 hr 15 min
Servings: 10 or more
  • 3 cups all-purpose flour
  • 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 + 1 egg yolk
  • 1/3 cup milk
  • 2 tbsp balsamic vinegar
  • 1/2 cup walnut halves, toasted and coarsely chopped
  • 1/2 cup dried tart cherries or cranberries
  • 1/2 cup semisweet or bittersweet chocolate morsels
      • In a bowl combine flour, 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. On low speed, gradually add flour mixture, beating just until combined. Stir in walnuts, cherries and chocolate morsels using a large spoon. Refrigerate for at least 4 hours.
      • Preheat oven to 325°F. Coat 2 large baking sheets with 1/2 tbsp olive oil each. On lightly floured surface, turn out dough. Using pastry scraper, divide into quarters; roll each piece of dough into log, 1 1/2-inches in diameter. Place logs, separated, on prepared baking sheets; 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 serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut side down, on baking sheets. Bake for 15 to 18 minutes or until toasted. Transfer to racks; let cool.


      Recipe Provided by Chef Sharon Sanders



    Appetizers & Snacks

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Light

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