Double Dark-Chocolate and Ginger Biscotti

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/2 dozen

Photography: Yunhee Kim

Source: Body+Soul, January/February 2007

Ingredients

  • 1 cup all-purpose flour (spooned and leveled)
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg plus 1 large egg yolk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup canola oil
  • 1/2 cup walnuts, coarsely chopped
  • 3 ounces dark chocolate, coarsely chopped (1/2 cup)
  • 1/4 cup finely chopped crystallized ginger

Directions

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.

  3. With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).

  4. With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.

  5. Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Cook's Notes

Avoid getting water in the chocolate mixture while it's melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.

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