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Double-Chocolate Biscotti

Servings 40
Prep Time 30 minutes
Cook Time 25 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Filippo Berio Extra Light Olive Oil plus 1 tablespoon for coating pans
  • 1 cup packed light brown sugar
  • 2 eggs plus 1 egg yolk
  • 1/3 cup milk
  • 1 tablespoon balsamic vinegar
  • 1 cup semisweet or bittersweet chocolate morsels

Instructions

  • On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.
  • Using electric mixer, beat 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 large spoon; cover with plastic wrap. Refrigerate at least 4 hours.
  • Heat oven to 325° F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.
  • Reduce oven temperature to 300° F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.