CHOCOLATE, HAZELNUT GINGER BISCOTTI

 

  • Cooking Time:
  • Servings: 48
  • Preparation Time:

Ingredients

  • 1 2/3 cups flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs (1 is for brushing over the tops, don't forget and put them all in the batter like I did once, it won't turn out right.)
  • 2 tsp vanilla
  • 1 1/4 cups chocolate chips
  • 2/3 cup toasted coarsely chopped hazelnuts
  • 1/3 cup finely chopped crystallized ginger(I use this one: http://www.bakespace.com/recipes/detail/Crystallized--Candied-Ginger/37807/)
  • 6 oz. chocolate, chopped (for drizzling, you can choose what you like-white, dark, milk)

Directions

  • Heat oven to 350 degrees.
  • Line large baking sheet with parchment or silicone mat.
  • Sift first 5 ingredient together.
  • Add 3 eggs and vanilla, mixing until blended.
  • Stir in chocolate chips, nuts and ginger.
  • Divide dough in half and press each into 12 inch long logs, flattening to 2 1/2 inches wide and spacing 3 inches apart.
  • Whisk remaining egg in small bowl.
  • Brush over tops of logs, sprinkle with some coarse sugar if you want...I think it looks nice.
  • Bake 35 minutes until firm to touch.
  • Cool on sheet 15 minutes.
  • Reduce oven to 325.
  • Transfer logs to cutting board and slice in 1/2 inch pieces.
  • Return to baking sheets, cut side down and bake 15 minutes, flipping halfway through.
  • Cool on racks.
  • Now you can drizzle melted chocolate.

Notes

A biscotti without butter. I prefer the texture of this one. Crispy without breaking your teeth.

Categories: Chocolate  Cookies  Nuts 

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