Biscotti ricoperti di cioccolato

Chocolate-Covered Cookies

4 serves
40 minutes
15 minutes


Chocolate-Covered Cookies


  • 1 egg and 1 yolk
  • 80 g sugar
  • 90 g extra virgin olive oil
  • Citrus peel
  • 1 small teaspoon of baking powder
  • 1 pinch of salt
  • 300 g Monte Castello Soft Wheat Flour
  • Dark chocolate to taste


    Beat the eggs with the sugar, citrus peel, oil and a pinch of salt. Once all the ingredients have been blended, add the yeast and finally, gradually, the flour. Knead the mixture on the table until a homogeneous and smooth dough is obtained; you can get many balls from this, modeling them to your liking and creating the most disparate shapes (horseshoe, snail, circle, etc.) even with special cookie molds. Arrange the cookies on a baking tray covered with parchment paper and preheat the oven. Bake the cookies at 180 °C for 15 minutes. Meanwhile, melt the dark chocolate in a bain-marie and, once baked and cooled, dip the biscuits halfway. Allow the chocolate-covered cookie to cool to room temperature or in the refrigerator.

    Enjoy your meal!

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