Double Dark Chocolate and Ginger Biscotti
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large whole egg plus 1 large egg yolk
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup neutral-tasting oil, such as canola or safflower
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup (3 ounces) coarsely chopped bittersweet dark chocolate (at least 70 percent)
- 1/4 cup finely chopped crystallized ginger
- Preheat oven to 350F.
- 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 325F.
- 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
flour, cocoa, baking powder, salt, egg, sugar, vanilla, neutraltasting oil, walnuts, bittersweet dark chocolate, crystallized ginger
Taken from www.epicurious.com/recipes/food/views/double-dark-chocolate-and-ginger-biscotti-394183 (may not work)