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Double Dark-Chocolate and Ginger Biscotti

Recipe photo courtesy of Yunhee Kim

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

Source: Body+Soul, January/February 2007
Total Time Prep Yield

Ingredients

Directions

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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76
  • banjumwcpssne
    14 AUG, 2017
    Hi Martha, I would love to see some deserts for diabetics. :)
    Reply
  • ALR4821435DW
    3 AUG, 2017
    I was aware this can crumble, so was very careful, and still about 1 in 4 pieces crumbled which is disappointing. I'd recommend another recipe, or if you want to do it still, I'd cook it less and also cut it up straight away after coming out the first time, so it's still a little doughy
    Reply
  • eforroryahooc
    30 OCT, 2015
    I was very happy with the way these turned out. I didn't read the comments before but I did have troubles with the cookies crumbling while cutting them. They are absolutely delicious though! I can't wait to have more with my coffee in the morning.
    Reply
  • gitinoam
    29 JUL, 2013
    I just made these and my family loved them. They came out very chocolaty. Very easy to make.
    Reply
  • kerragh
    18 SEP, 2011
    These turned out quite well. As mentioned in a previous post, you do not melt the chocolate, but finely chop it and work it in with the nuts. I substituted half walnuts, half slivered almonds and to cut back on sugar, used a small amount of ground ginger and Ghirardelli chocolate. For presentation, I then glazed them with melted white chocolate and sprinkled them with fresh ground nutmeg.
    Reply
  • madmimi
    5 SEP, 2011
    This is a fast and easy recipe. Turned out chocolatey and yummy. I decided to "healthy" it up more and substituted the white flour with 3//4 spelt and 1/4 soy flours. I used only half of the canola oil and the rest was ground flaxseed meal. I will definitely make this again and add a little more ginger. And, you don't melt the chocolate. You are mixing in the cocoa powder and either chocolate chips and broken chocolate pieces. I recommend doubling or tripling the recipe...they go fast.
    Reply
  • MS112614348
    22 MAY, 2011
    This is the best biscotti recipe I've ever made. My family loves it. Usually the recipes I've made did not use any oil or butter, but turned out rock hard and needs to be dunked in coffee/tea. This recipe only uses little oil, and came out crispy, like ones I would buy in a bakery. Highly recommended!
    Reply
  • slockie
    19 OCT, 2010
    If you are finding the biscotti a little delicate to work with, I would recommend cooling them completely after the first baking before cutting. I usually let mine sit for at least and hour or so before I try to get a knife into the logs. This helps to create the uniform, attractive biscotti shape before baking the second time.
    Reply
  • slockie
    19 OCT, 2010
    If you are finding the biscotti a little delicate to work with, I would recommend cooling them completely after the first baking before cutting. I usually let mine sit for at least and hour or so before I try to get a knife into the logs. This helps to create the uniform, attractive biscotti shape before baking the second time.
    Reply
  • MS11233159
    8 OCT, 2010
    You are NOT supposed to melt the dark chocolate. If you read the recipe carefully, it says to fold the coarsely-chopped dark chocolate into the dough along with the walnuts and chopped crystallized ginger, Clearly, the dark chocolate is intended to BE dark-chocolate "chips"!
    Reply

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