Ginger dark chocolate biscotti
Biscotti makes a great gift, it’s easy to make, goes a long way and keeps well. My biscotti recipe has ginger and dark chocolate, one of my favourite combos.
- 2¼ cup of plain flour
- ½ tsp of baking powder
- 3.5oz of ground almonds
- 1 cup dark chocolate chips
- 1 cup glace ginger chopped
- 3 eggs
- ¾ cups of castor sugar
- tsp of vanilla essence
Heat oven to 350°F.
Sift flour and baking power together and mix in chopped ginger, ground almonds and chocolate.
Whisk together eggs, sugar and vanilla essence.
Make a well in the centre of the dry ingredients and poor in the egg mixture and mix till combined. The dough will be quite wet so tip out onto a lightly floured and divide in two. Roll the two sections into long sausage shapes about two inches wide and 12 inches long. If the mixture is really sticky you can use cling film to help roll the dough into shape.
Put the two logs of dough onto a cookie sheet lined with baking paper with a little room between each to allow for some spreading. Bake for 25 minutes.
When cooked allow the logs to cool completely before cutting. Once cool cut into .18 inch thick slices diagonally down the log. I found using a serrated bread knife using very little pressure, just letting the knife do most of the work gave the smoothest most event biscotti.
Place the sliced biscotti back onto the cookie sheet in a single layer and cook for a further 15 mins. Keep a close eye on them to make sure they don’t over brown. Cool on a wire rack.