DOUBLE DARK CHOCOLATE AND GINGER BISCOTTI
Dark chocolate, walnuts, and crystallized ginger combine in these incomparably good biscotti. Chocolate with at least 70 percent cocoa helps keep them rich but not too sweet.
Yield makes about 1 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. With an electric mixer, beat egg, egg yolk, and sugar in another bowl until light and fluffy; beat in the vanilla and oil until well combined.
- With the mixer on low, beat in flour mixture until combined. Mix in walnuts, chocolate, and ginger with a flexible spatula or wooden spoon (dough will be stiff).
- With moistened hands, shape the dough into two logs, each about 6 1/2 inches long, 1 inch thick, and 2 inches wide. Bake until set on top, about 25 minutes. Transfer sheet to a wire rack; let cool 30 to 40 minutes. Reduce oven temperature to 325°F.
- Transfer logs to a cutting board. With a serrated knife, trim ends and cut each log on the diagonal into 1/2-inch-thick slices. Bake, cut side down, until crisp, about 20 minutes, flipping the biscotti and rotating sheet halfway through. Cool 5 minutes on the sheet, then transfer biscotti to rack to cool completely. Biscotti can be stored up to 1 week at room temperature in an airtight container.
- (Per Serving)
- Calories: 82
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Cholesterol: 13.9mg
- Carbohydrates: 9.9g
- Protein: 1.5g
- Sodium: 49mg
- Fiber: .9g
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