These biscotti boast of all the appeal of the customary double-baked delicacy: a pleasing moment of truth that holds up to a passionate dip into cappuccino.
Delicately seasoned with the tepid, aromatic flavors of gingerbread and crammed with large pieces of bittersweet chocolate, they also contain a definitely new taste twist that turns them perfect for the holidays.
MAKE AHEAD: You can store up the biscotti using an airtight bottle at room temperature for around 12-15 days.
- 1/2 cup (85 grams) chopped dark chocolate (60 to 70 percent cacao solids)
- 1 1/4 cups (120 grams) whole-wheat pastry flour or regular whole-wheat flour
- 1 1/4 teaspoons ground ginger
- 1 cup (120 grams) all-purpose flour
- 1/4 cup (53 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup olive oil
- 2 large eggs
- Set your oven to 350 degrees and place a baking sheet with parchment paper or a silicone liner.
- Collectively beat the flours, cinnamon, baking powder, ginger, and salt in an average sized bowl.
- Mix the oil, sugars as well as the eggs in a big bowl, beating till the time they get combined properly.
- Put in the dry components in 3 to 4 additions, blending until well incorporated.
- Put in the chocolate, mixing to distribute equally.
- Split the dough in two portions; put both parts on the baking sheet and form each portion into a log, which is 6 inches long and 3 inches broad, guaranteeing the logs are placed at a distance of 3 inches.
- Bake for around 30 minutes, until golden brown and hard, then shift to a wire stand and permit it cool for 20 minutes.
- Reduce the oven temperature to 300 degrees.
- Shift the logs to a chopping board. Make use of a jagged knife to slash each log diagonally into 8 or 10 slices (depending on how thick you like your biscotti).