- Preheat the oven to 160°C. In a medium bowl, whisk together 1 1/2 cups of flour, 1/2 cup of sugar, and 1/4 teaspoon of salt.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup of whole milk, and 1 teaspoon of active dry yeast.
- In a large bowl, cream together 1/2 cup of unsalted butter and 1/2 cup of vegetable oil until light and fluffy.
- Add the egg mixture to the butter mixture and whisk until smooth.
- Melt 1 cup of dark chocolate and 1 cup of milk chocolate in a double boiler. Allow them to cool slightly.
- Gradually add the flour mixture to the egg mixture, whisking until a dough forms.
- Fold in the melted chocolate and 1 tablespoon of vegetable oil di semi.
- Cover the dough with plastic wrap and let it rest for 1 hour.
- Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Leave about 2 inches between each biscotto.
- Bake for 15-20 minutes or until golden brown.
- Remove from the oven and let cool on a wire rack.
Per maggiori dettagli o varianti vai alla ricetta completa.