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Filippo Berio Double Chocolate Biscotti

Filippo Berio Double Chocolate Biscotti

"The perfect holiday gift, this chocolate cookie is also filled with bittersweet chocolate morsels, and has a secret ingredient - balsamic vinegar."
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Ingredients

servings 88 cals
Serving size has been adjusted!
Original recipe yields 40 servings

Nutrition

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. On a sheet of waxed paper, combine the flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
  2. In the bowl of an 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 just until combined. Stir in the chocolate morsels by hand with a large spoon. Cover with plastic wrap. Refrigerate for at least 4 hours.
  3. Preheat the oven to 325 degrees 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 1 1/2 inches in diameter. Place the logs, separated, on the sheets.
  4. Bake for 30 minutes or until golden and set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 300 degrees F.
  5. On a cutting board with a serrated knife, cut each log into 3/4-inch-wide diagonal slices. Place the slices, cut sides down, on the baking sheets.
  6. Bake for about 15 to 18 minutes, or until toasted. Remove to racks to cool.

Footnotes

  • (c) 2001 Pergola West, Inc.

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Reviews

Read all reviews 3
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This biscotti has a delicious flavor and a crispy texture. My family loves chocolate so I used 2/3 cup of European cocoa, which is much richer than regular cocoa and 1 1/2 cups of semi sweet cho...

Everyone loved this Biscotti, and with olive oil and vinegar you can feel better about eating these

I enjoyed these. But I am a major chocolate lover, and didn't find them quite chocolatey enough. Next time I'll probably add a little more cocoa.

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