Recipe: Chocolate, Hazelnut and Ginger Biscotti
Cook Time: 35 minutes
Prep Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 48 biscotti
Description: For the crispiest cookies, slice the dough no thicker than a half inch. The biscotti keep well and look great wrapped in tinted cellophane tied with a silk ribbon or raffia, or packed into pretty holiday bags.
Ingredients:
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups hazelnuts, toasted and chopped
- 2/3 cup crystallized ginger, chopped
- 1/3 cup white chocolate chips
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 350°F. Line a large baking sheet with parchment paper. |
| 2 | In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. |
| 3 | Add 3 eggs and vanilla extract to the dry ingredients, and beat until well blended. |
| 4 | Stir in the hazelnuts, crystallized ginger, and white chocolate chips until the dough becomes firm. |
| 5 | Turn the dough out onto a floured surface and gather it into a ball. |
| 6 | Divide the dough in half, then roll each half into a 12-inch-long log. |
| 7 | Transfer the logs to the prepared baking sheet, spacing them 3 inches apart, and flatten each to a 2 1/2-inch-wide log. |
| 8 | Whisk the remaining egg in a small bowl, then brush the logs with some of the beaten egg. |
| 9 | Bake the logs until they are golden and firm to the touch, about 35 minutes. |
| 10 | Allow the logs to cool on the baking sheet for 15 minutes, then reduce the oven temperature to 325°F. |
| 11 | Transfer the logs to a cutting board and, using a serrated knife, cut them crosswise into scant 1/2-inch-wide slices. |
| 12 | Place the slices, cut side down, on large baking sheets and bake until firm, about 15 minutes. |
| 13 | Transfer the biscotti to racks and let them cool completely. |
| 14 | In the top of a double boiler set over barely simmering water, stir the white chocolate until melted and smooth. |
| 15 | Remove from heat and place the biscotti on a rack set over a baking sheet. |
| 16 | Using a spoon, drizzle the melted white chocolate decoratively in a zigzag pattern over the biscotti. |
| 17 | Let stand until the chocolate is firm. |
| 18 | The biscotti can be prepared ahead. Store them in an airtight container at room temperature for up to 2 weeks, or freeze them for up to 1 month. |
These delightful Chocolate, Hazelnut, and Ginger Biscotti are perfect for any occasion, from holiday gatherings to afternoon tea parties. With their rich cocoa flavor, crunchy hazelnuts, and zesty crystallized ginger, they are sure to impress your guests. Enjoy them with a cup of coffee or tea, or package them up beautifully to give as homemade gifts.
