"The sweet spiciness of the crystallized ginger compliments the richness of the dark chocolate."
1 1/2 teaspoons
walnuts, coarsely chopped
dark chocolate, coarsely chopped
crystallized ginger, finely chopped
Preheat oven to 350°F Line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. In a large bowl, beat the egg, egg yolk, and sugar until light and fluffy with an electric mixer. Beat in vanilla and oil until well combined.
With the mixer on low, beat in dry ingredients until well combined. Fold in walnuts, chocolate and ginger by hand with a rubber spatula.
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°F.
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. Return slices to the baking sheet and bake until crisp, about 20 minutes, turning the biscotti over halfway through. Cool 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
Store in an airtight container for up to a week.
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Dark Chocolate Ginger Biscotti (cont.)