Recipe by Bev I Am
For the crispiest cookies, slice the dough no thicker than a half inch. The biscotti keep well and look great wrapped in tinted cellophane tied with a silk ribbon or raffia, or packed into pretty holiday bags. From Bon Appetit
Top Review by muffles
I had a little problem with the dough being very wet and sticky so I increased the flour by 1 cup, added in small increments. (I have just spotted this recipe on the epicurious website, identical except the flour is supposed to be 1 2/3 Cups.) When it came to cutting the slices, I found it tricky to cut them without the edges cracking off - but that is problem my problem, as it was the first time I've made biscotti. My family rated it between a 3 and a 5, I've yet to give it to my intended recipients. I would make it again, maybe increase the ginger a little for more zing!
- 1 2⁄3 cups all-purpose flour
- 1 cup sugar
- 1⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1⁄4 cups semi-sweet chocolate chips (about 8 ounces)
- 2⁄3 cup hazelnuts, toasted, husked, coarsely chopped
- 1⁄3 cup finely chopped crystallized ginger
- 6 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
Directions See How It's Made
- Preheat oven to 350°F.
- Line large baking sheet with parchment paper.
- Sift first 5 ingredients into medium bowl.
- Add 3 eggs and vanilla; beat until blended.
- Stir in chocolate chips, nuts and crystallized ginger (dough will be firm).
- Turn dough out onto floured surface.
- Gather into ball.
- Divide dough in half.
- Roll each half into 12-inch-long log.
- Transfer logs to prepared baking sheet, spacing 3 inches apart.
- Flatten each to 2 1/2-inch-wide log.
- Whisk remaining egg in small bowl to blend.
- Brush logs with some of beaten egg.
- Bake logs until golden and firm to touch, about 35 minutes.
- Cool logs on baking sheet 15 minutes.
- Reduce oven temperature to 325°F.
- Transfer logs to cutting board.
- Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices.
- Place slices, cut side down, on large baking sheets.
- Bake until firm, about 15 minutes.
- Transfer biscotti to racks and cool completely.
- Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth.
- Remove from over water.
- Place biscotti on rack set over baking sheet.
- Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti.
- Let stand until chocolate is firm.
- (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.) Makes about 48.