Chocolate Dipped Ginger Biscotti

This recipe for Chocolate Dipped Ginger Biscotti is A.M.A.Z.I.N.G. I love the way the spices combine… how the heat from the ginger warms the belly and how the bite from the unsweetened dark chocolate ties it all together.

What is Biscotti?

Biscotti is a very interesting Italian almond biscuit that originated in the city of Prato. There are now many modern variations while the original was composed exclusively of flour, sugar, eggs, pine nuts; and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat (butter, oil, milk). And, as described in my biscotti recipe, the dough is cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the resulting biscuit is.

For more information, read more here.

My Biscotti

This was the first time I have made this biscotti recipe so considering it’s appearing here on my blog, it must be blog-worthy.

I will admit however that I haven’t always been a biscotti fan. Usually, I prefer a gooey chocolate chip cookie rather than something like this. Perhaps, biscotti and I are like some people are with broccoli… Age provides a different and more appreciative taste preference. I’m happy that the years have taught me to appreciate the spectrum of flavors and textures I might have shunned when I was younger… just because they weren’t my typical favorite style treat. Yay for change!

The flavors of this biscuit completely capture the entire Christmas season in one mouthful. My husband Rob and I have been enjoying this recipe with a cup of hot coffee. Yes, of course we dip it. Is there any other way?

Not only is this a delicious cookie, but it looks good too. It’s perfect for sharing and entertaining. Enjoy!

Yield: 24 biscotti

Chocolate Dipped Ginger Biscotti

Print

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 2.25 cups flour
• 1/2 cup sugar
• 1/2 cup brown sugar, dark
• 2 tsp baking powder
• 1/4 tsp himalayan salt
• 2 tsp cinnamon
• 2 tsp ginger, ground
• 1/8 tsp cloves, ground
• 3 eggs
• 2 tbsp ginger, crystalized, chopped
• 7 tbsp butter, unsalted, melted
• 7 oz chocolate, dark, unsweetened

Instructions

1. Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
2. In a separate bowl, lightly beat 2 of the eggs and add the chopped crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
3. Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash.
4. Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
5. Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
6. Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens. Meanwhile, break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds.
7. Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.

Notes

Per serving: 163 calories, 7g fat, 2g saturated fat, 41mg cholesterol, 69mg sodium, 22g carbohydrate, 1g fiber, 12g sugar, 3g protein (Source: Peapod)

Note: This recipe is an adaption a recipe by Peapod by Stop & Shop.