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Double Dark-Chocolate and Ginger Biscotti
Credit:
Yunhee Kim
Recipe Summary
prep: 25 mins
total: 1 hr 25 mins
Yield: Makes 2 1/2 dozen
Ingredients
Ingredient Checklist
1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg plus 1 large egg yolk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped
3 ounces dark chocolate, coarsely chopped (1/2 cup)
1/4 cup finely chopped crystallized ginger
Cook's Notes
Avoid getting water in the chocolate mixture while it’s melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.
Gallery
Double Dark-Chocolate and Ginger Biscotti
Credit:
Yunhee Kim
Recipe Summary
prep: 25 mins
total: 1 hr 25 mins
Yield: Makes 2 1/2 dozen
Gallery
Double Dark-Chocolate and Ginger Biscotti
Credit:
Yunhee Kim
Double Dark-Chocolate and Ginger Biscotti
Credit:
Yunhee Kim
Double Dark-Chocolate and Ginger Biscotti
Recipe Summary
prep: 25 mins
total: 1 hr 25 mins
Yield: Makes 2 1/2 dozen
Recipe Summary
prep: 25 mins
total: 1 hr 25 mins
Yield: Makes 2 1/2 dozen
prep: 25 mins
total: 1 hr 25 mins
prep:
25 mins
total:
1 hr 25 mins
Yield: Makes 2 1/2 dozen
Makes 2 1/2 dozen
Ingredients
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg plus 1 large egg yolk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 1/2 cup walnuts, coarsely chopped
- 3 ounces dark chocolate, coarsely chopped (1/2 cup)
- 1/4 cup finely chopped crystallized ginger
Directions
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
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 degrees.
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. Bake until crisp, about 20 minutes, turning the biscotti over midway through. 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.
Cook's Notes
Avoid getting water in the chocolate mixture while it’s melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.
Cook’s Notes
Avoid getting water in the chocolate mixture while it’s melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.
Reviews (4)
Add Rating & Review
75 Ratings
5 star values:
22
4 star values:
18
3 star values:
19
2 star values:
12
1 star values:
4
Reviews (4)
Add Rating & Review
75 Ratings
5 star values:
22
4 star values:
18
3 star values:
19
2 star values:
12
1 star values:
4
Add Rating & Review
75 Ratings
5 star values:
22
4 star values:
18
3 star values:
19
2 star values:
12
1 star values:
4
75 Ratings
5 star values:
22
4 star values:
18
3 star values:
19
2 star values:
12
1 star values:
4
75 Ratings
5 star values:
22
4 star values:
18
3 star values:
19
2 star values:
12
1 star values:
4
- 5 star values:
- 22
- 4 star values:
- 18
- 3 star values:
- 19
- 2 star values:
- 12
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
08/14/2017
Hi Martha,
I would love to see some deserts for diabetics. :)
Martha Stewart Member
Rating: 2 stars
08/03/2017
I was aware this can crumble, so was very careful, and still about 1 in 4 pieces crumbled which is disappointing. I'd recommend another recipe, or if you want to do it still, I'd cook it less and also cut it up straight away after coming out the first time, so it's still a little doughy
Martha Stewart Member
Rating: 5 stars
10/30/2015
I was very happy with the way these turned out. I didn't read the comments before but I did have troubles with the cookies crumbling while cutting them. They are absolutely delicious though! I can't wait to have more with my coffee in the morning.
Martha Stewart Member
Rating: 5 stars
07/29/2013
I just made these and my family loved them. They came out very chocolaty. Very easy to make.
Martha Stewart Member
Rating: Unrated
08/14/2017
Hi Martha,
I would love to see some deserts for diabetics. :)
Rating: Unrated
Rating: 2 stars
08/03/2017
I was aware this can crumble, so was very careful, and still about 1 in 4 pieces crumbled which is disappointing. I'd recommend another recipe, or if you want to do it still, I'd cook it less and also cut it up straight away after coming out the first time, so it's still a little doughy
Rating: 2 stars
Rating: 5 stars
10/30/2015
I was very happy with the way these turned out. I didn't read the comments before but I did have troubles with the cookies crumbling while cutting them. They are absolutely delicious though! I can't wait to have more with my coffee in the morning.
Rating: 5 stars
Rating: 5 stars
07/29/2013
I just made these and my family loved them. They came out very chocolaty. Very easy to make.
All Reviews for Double Dark-Chocolate and Ginger Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Double Dark-Chocolate and Ginger Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
