February 28, 2011

Double Dark-Chocolate and Ginger Biscotti

Delicious and low fat. You can store them for up to a week in an airtight container. Can be made without the ginger for just double dark-chocolate biscotti. Enjoy!
Makes 2 ½ dozen 
  • 1 cup all-purpose flour, spooned and leveled
  • 1/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 large egg
  • 1 egg yolk
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup canola oil
  • ½ cup walnuts, coarsely chopped
  • 3 ounces dark chocolate, coarsely chopped
  • ¼ cup finely chopped crystallized ginger
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined and set aside.
  3. In a large bowl using an electric mixer (low setting), beat egg, egg yolk, and sugar until light and fluffy. Stir in the vanilla and oil until well combined. Gradually mix in the dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
  4. Shape the dough into 2 logs using moistened hands. Each log should be about 9 inches long and 2 ½ inches wide. Bake at 350 degrees until the top is set and firm, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
  5. Transfer logs from the pan to a cutting board, and with a long serrated knife, cut each log diagonally into 16 slices, each ½ inch thick. (Tip: Cut smoothly in one direction for a nice even cut. Wipe off the blade with a damp towel every 4 slices or so, because a clean blade will give you a better cut.) Place these slices back on the cookie sheet. Continue to bake at 325 degrees until crisp, about 20 minutes, turning the biscotti over midway through the baking.
  6. Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.  
Really Good Chocolate: Recipe 1
Adapted from Body+Soul Magazine, Feb. 2007

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