This weekend I was experimenting with different variations, once again, on my pumpkin biscotti recipe. I wanted biscotti that looked innocent, but had a secret BOOM I DID NOT EXPECT THAT BUT REALLY LIKE IT flavor to it. The sweet spiciness of the fresh ginger in these cookies complements the richness of the dark chocolate.
These are great for the winter with a big mug of hot cocoa on a snowy day. They are hands down my new favorite biscotti flavor.
What you will need:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 ½ tsps. baking powder
¼ tsp. salt
1 large egg, plus 1 egg yolk
½ cup sugar
1 teaspoon vanilla extract
¼ cup canola oil
½ cup dark chocolate chips (or 3 ounces dark chocolate, coarsely chopped)
¼ cup grated fresh ginger (or finely chopped crystallized ginger)
Optional: ½ cup walnuts, coarsely chopped.
Preheat oven to 350˚. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
In a medium bowl, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
Slowly add the egg mixture to the dry mixture, beat the mixture until well combined. Fold in chocolate chips, and ginger with a rubber spatula, at this point the dough will be really stiff.
With moistened hands shape the dough into 2 logs, each about 9” long and 2 ½” wide. Bake until set on top, about 20 minutes.
Let the logs cool 10 minutes on the baking sheet. Reduce oven temperature to 325˚.
Transfer logs to a cutting board and, with a serrated knife, cut each into ½” thick slices . Bake until crisp, about 20 minutes, turning the biscotti over 10 minutes through.
Let the biscotti cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container for up to a week, or turn around for a minute and have your husband eat the whole batch.