● 300 gr of flour 00
● 100 gr of sugar
● 100 gr of hazelnuts
● 80 gr of extra virgin olive oil
● 40 gr of bitter cocoa
● 100 gr of dark chocolate drops
● 140 ml of milk
Preparation
In a large bowl, sift the flour with the cocoa, add the sugar and the coarsely chopped hazelnuts. Add the olive oil and chocolate chips, stirring until you get a grainy mixture. Continue to work the mixture while adding the milk. You should obtain a homogeneous and fairly firm dough.
On a lightly floured surface, roll out the dough with a rolling pin to a thickness of about 5 mm and cut out the cookies with the help of a round mold of 6 cm in diameter.
Place the cookies on a baking sheet lined with parchment paper and allow sufficient space between them, then bake at 170 degrees for about 15 minutes. Check the cooking with a toothpick.
Source
https://www.cucchiaio.it/ricetta/biscotti-all-olio-d-oliva-cioccolato-e-nocciole/
