Best Double Dark Chocolate And Ginger Biscotti Recipes

Double Dark-Chocolate and Ginger Biscotti image

Provided by Martha Stewart

Time 1h25m

Yield Makes 2 1/2 dozen

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g

Double Dark Chocolate and Ginger Biscotti image

Yield makes about 1 1/2 dozen

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large whole egg plus 1 large egg yolk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 cup neutral-tasting oil, such as canola or safflower
1/2 cup walnuts, coarsely chopped
1/2 cup (3 ounces) coarsely chopped bittersweet dark chocolate (at least 70 percent)
1/4 cup finely chopped crystallized ginger

Steps:

Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. With an electric mixer, beat egg, egg yolk, and sugar in another bowl until light and fluffy; beat in the vanilla and oil until well combined.
With the mixer on low, beat in flour mixture until combined. Mix in walnuts, chocolate, and ginger with a flexible spatula or wooden spoon (dough will be stiff).
With moistened hands, shape the dough into two logs, each about 6 1/2 inches long, 1 inch thick, and 2 inches wide. Bake until set on top, about 25 minutes. Transfer sheet to a wire rack; let cool 30 to 40 minutes. Reduce oven temperature to 325°F.
Transfer logs to a cutting board. With a serrated knife, trim ends and cut each log on the diagonal into 1/2-inch-thick slices. Bake, cut side down, until crisp, about 20 minutes, flipping the biscotti and rotating sheet halfway through. Cool 5 minutes on the sheet, then transfer biscotti to rack to cool completely. Biscotti can be stored up to 1 week at room temperature in an airtight container.
(Per Serving)
Calories: 82
Saturated Fat: 1g
Unsaturated Fat: 3g
Cholesterol: 13.9mg
Carbohydrates: 9.9g
Protein: 1.5g
Sodium: 49mg
Fiber: .9g