Biscotti al Cioccolato con Olio di Oliva. We have used a light and fruity Extra Virgin Olive Oi perfect for baking biscuits perfect for baking biscuits to which it adds fragrance and a slight crispy texture.

Approx. 15 biscuits, Preparation 20 mins, Baking 10 mins

  • 310 ml light fruity Extra Virgin Olive Oil
  • 300 g caster sugar
  • 170 g Italian 00 milled flour/ Plain Flour / AP flour, sifted
  • 3 eggs
  • 140 g sifted unsweetened cocoa
  • a pinch of fine salt
  • 1 teaspoon of baking powder
  • 1 tablespoon of hot water
  • 300 g dark chocolate chips

Method

Mix the sugar and oil together in a bowl, then add the three eggs and mix lightly. Next add the sifted bitter cocoa, the sifted flour and a pinch of salt.

In a separate bowl, combine the hot water with the baking powder and stir well until it has dissolved; add it to the bowl with the flour and cocoa mixture and the chocolate chips. Let it rest for about 30 minutes in the fridge so that the dough compacts.
In the meantime, preheat the oven to 180°C/ 350 F/ Gas Mark 4.
Take the mixture out from the fridge, once the resting time has passed, use your hands to create small balls with the dough.
Place them well spaced out on a baking tray lined with baking paper and bake in a preheated static oven for 10 minutes. Take them out of the oven and leave to cool before eating.

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