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Ginger Chocolate Biscotti

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Ginger Chocolate Biscotti is a hard Italian style cookie. It makes a wonder companion with coffee. It is crisp and crunchy as it should be. I enjoy dipping mine in my Latte in the mornings. For me they beat toast any day. These make a wonderful and thoughtful gift. Wrap up a few in a gift basket with some ground coffee and a a bow. Present in a decorative can with a card.

To store Ginger Chocolate Biscotti wrap each piece in plastic wrap and store in a sealed glass container. This will keep them fresh and crisp.

You will require a stand mixer as the dough is very thick and sticky.


1 1/2 cups all-purpose flour

3 tablespoons cocoa powder

2/3 cup plus 2 teaspoons sugar

1/2 teaspoon baking powder

¼ cup softened butter

2 large eggs

1/2 teaspoon vanilla flavoring

½ cup finely chopped crystalized ginger


Preheat your oven to 350F.

Line a baking sheet with lightly oiled parchment paper or a silicone baking mat. This will help to bake the biscotti evenly and make cleanup easier.

In a bowl sift together the flour, cocoa, 2/3 cup sugar and baking powder. Mix in the softened butter until well combined.

Mix in the eggs and vanilla into the flour mixture. Continue mixing until it forms a smooth dough.  

Once fully mixed turn the dough out onto a lightly floured surface and knead the ginger into the dough.

Divide the dough in half and shape each half into a log about 8 inches long and 4 inches wide.  Tapering the slabs just slightly to get the traditional biscotti ends when sliced. Use a lightly oiled wide spatula transfer the slabs to your baking sheet. Be sure the slabs are several inches apart.

Brush the tops with egg white and sprinkle with the 2 teaspoons of sugar.

Place the baking sheet in the oven on the middle rack.

Bake for 30 minutes or until the slabs are cracked along the top and firm.

Remove the slabs from oven and let stand for 15 minutes before removing them from the pan.

Reduce oven temperature to 325F.

When cool, gently slide the slabs on to a lightly floured cutting board and gently cut through each slab with a bread knife. You want to cut them at an angle into 1 inch pieces.

Lay the cut biscotti on their sides on a baking pan.

Return the rack to the top position in the oven and bake the Ginger Chocolate Biscotti for 30 minutes more. The biscotti should be crisp and dry when done.

The Ginger Chocolate Biscotti will keep for several weeks if stored in an airtight container.

Cool on wire racks.


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