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Double Dark-Chocolate and Ginger Biscotti

2013 January 3

With the new year comes a chance to renew our resolutions, refresh our minds, and most importantly reboot our bodies after all of the indulgences of the holiday season! If you’re anything like me and are just coming off of a three-month long sweet and salty holiday food extravaganza, than the idea of dropping dessert cold turkey sounds down right impossible.

Double-Dark-Chocolate-Ginger-Biscotti-by-FreutcakeThat’s why I was excited to find this recipe for Double Dark-Chocolate and Ginger Biscotti from Whole Living. The perfect, not so bad for you, sweet treat to dunk in your evening cup of tea while pondering this year’s resolutions.

Double-Dark-Chocolate-Ginger-Biscotti-2-by-Freutcake

photos by Freutcake

Double Dark-Chocolate and Ginger BiscottiWhole Living

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

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; 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.
3. 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).
4. 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.
5. 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.

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Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

21 Responses Post a comment
  1. January 3, 2013

    My biscotti’s always come out too hard…these look moist and delicious! I will definitely pin your recipe for safe keeping! =)

    Ergo – Blog

    • freutcake permalink*
      January 4, 2013

      Happy New Year Chloe! These are not too hard but definitely crisp, as biscotti should be! Dunk them in tea and you won’t even notice. ;)

  2. January 3, 2013

    I love biscotti ! (also is it too early to think that these would make a lovely little Valentine’s day treat?)

    • freutcake permalink*
      January 4, 2013

      These would be a sweet Valentine’s day treat!

  3. January 3, 2013

    These look pretty delicious! I will have to try them soon!

    • freutcake permalink*
      January 4, 2013

      I hope you will! They are very tasty. :)

  4. January 3, 2013

    This has long been one of my favorite recipes! I knew they looked familiar ;) The ginger and the fact that they’re not too sweet makes them the best.

    • freutcake permalink*
      January 4, 2013

      Great minds make the same recipes! Sarah, you and I should be friends. ;)

      • January 4, 2013

        Yes! We so would be, if only we were on the same coast. I think you’re pretty awesome :)

  5. January 3, 2013

    This sounds amazing! My family is super Italian, but I’ve actually never made Biscotti. One to try for 2013!

    • freutcake permalink*
      January 4, 2013

      Ha! Well I’m not sure how authentic this version is…but I would still give it a try! :) Happy New Year Alyssa!

  6. COMMODORE permalink
    January 3, 2013

    THESE LOOK SO GOOD!

  7. January 3, 2013

    I love Whole Living magazine – such great recipes! And amen to not dropping dessert altogether! These look delicious. Happy new year, Leah!

    • freutcake permalink*
      January 4, 2013

      Happy New Year to you Amanda! Isn’t Whole Living great? Sadly, I heard news that it will no longer be published. :(

  8. January 3, 2013

    I enjoy making and eating biscotti and will try this recipe. I find them to be not too sweet and a great little treat with a cup of coffee.

    • freutcake permalink*
      January 4, 2013

      Hope you enjoy this recipe as much as I do! ;)

  9. January 4, 2013

    Biscotti is wonderful with a nice hot cup of coffee or hot chocolate. I’ve never tried chocolate/ginger and the combination sounds amazing! Beautiful recipe!

    • freutcake permalink*
      January 4, 2013

      I love the little bits of ginger through this very chocolatey biscotti…it’s unexpected. Hope you will give it a try!

  10. January 5, 2013

    This looks uber delicious!!

    • freutcake permalink*
      January 8, 2013

      Thank you! They really are tasty.

  11. January 6, 2013

    I think this is the perfect companion for a hot cup of tea on a cold afternoon ;)

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