Double Chocolate Biscotti
Preparation time: 30 minutes + 4 hours for chilling
Cook time: 45 minutes
- 3 cups flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon Filippo Berio Mild & Light Olive Oil, divided
- 1 cup packed light brown sugar
- 2 eggs plus 1 egg yolk
- 1 tablespoon Filippo Berio Balsamic Vinegar
- 1/3 cup milk
- 1 cup semisweet or bittersweet chocolate morsels
On a sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
In the bowl of the electric mixer, beat 1/2 cup olive oil and sugar until smooth and light. Add the eggs and egg yolk, one at a time, beating until smooth. Add the vinegar and milk. Beat until smooth. Turn the mixer speed to low. Gradually add the dry ingredients, beating until just combined.
Stir in the chocolate morsels by hand with a large spoon. Cover with plastic wrap. Refrigerate for at least 4 hours.
Preheat the oven to 165°C (325°F). Coat 2 large baking sheets each with 1/2 tablespoon olive oil. Turn the dough onto a lightly floured work surface. With a pastry scraper, divide the dough into quarters. Roll each piece of dough into a log 3.8 cm in diameter.
Place the logs, separated, on the sheets. Bake for 30 minutes or until golden and set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
On a cutting board with a serrated knife, cut each log into 2 cm (3/4 inch)-wide diagonal slices. Place the slices, cut side down, on the baking sheets.
Bake for about 15 to 18 minutes, or until toasted. Remove to racks to cool.