Double Chocolate, Walnut & Ginger Biscotti // COOKIE WEEK!

Cookie Week! // The Sugar Hit


Welcome to Cookie Week! A celebration of all things sweet, crumbly, chewy and perfectly portioned. I’ll be sharing a new cookie recipe every day this week with an epic cookie round up on Friday. I’m also over on Pinterest pinning ALL the holiday cookie goodness, so go on over and check it out!



I’m also running a cookie swap over on Instagram. Basically, this week my feed is all about the cookie goodness,  so if you’re on insta just add #sugarhitcookieweek to any photo of a cookie, or cookie-related item and I’ll be following and sharing my favourites all week, along with a bit about you and what I love about your image!


So basically, this is all about sharing the cookie love before Christmas. Because if I can’t have a giant, cookie-swap, baking love session with you all in person, then dammit I will find a way to do it virtually. I think ya’ll are the bees knees, the cat’s pyjamas, the bell’s jingles and I want to celebrate it!


Double Chocolate Walnut and Ginger Biscotti // The Sugar Hit


The first recipe of cookie week that I’m going to lay on you is this ridiculously chocolate-y piece of crunchy heaven! My Double Chocolate Walnut & Ginger Biscotti. And when I say ridiculously chocolate-y, I mean it. Plenty of rich cocoa in the dough, and a healthy amount of melty chocolate as well.


Chocolate and Ginger is one of my favourite flavour combinations, and it feels so Christmassy to me. The slightly bitter, waxy walnuts add great texture to every bite, and breaks up the otherwise gorgeously rich flavour of these cookies. This is also a great base recipe to work from – swap out the ginger for basically any dried fruit, change up the chocolate (white would be great), and use any nuts that you like!


Double Chocolate Walnut and Ginger Biscotti // The Sugar Hit


The dough comes together really easily (especially if you have a mixer) and then you just shape to logs, bake them for a while, slice them into biscotti and bake again. It’s a bit of a process, but nothing you can’t handle – and a great excuse to bum around the house for an afternoon.


SO – don’t forget to add #sugarhitcookieweek on your insta-pics this week, and shout out to me about it (@thesugarhit)! I can’t wait to get to know you better over a crumbly ball of dough. What better way is there?


xx Sarah.


Double Chocolate Walnut and Ginger Biscotti // The Sugar Hit




Double Chocolate, Walnut & Ginger Biscotti // COOKIE WEEK!
Double Chocolate Biscotti with chunks of walnut and candied ginger.
  • 2 eggs
  • ⅔ cup (150g) sugar
  • 1 + ⅓ cup (200g) plain flour
  • ⅓ cup (30g) cocoa
  • 1 tsp baking powder
  • pinch of salt
  • 4 oz (100g) dark chocolate, chopped
  • ⅔ cup walnuts, chopped
  • ⅓ cup candied ginger, chopped
  1. Preheat the oven to 350F/180C and line a baking sheet with baking paper.
  2. Place the eggs and sugar into a bowl or stand mixer and whisk until they have doubled in volume and become pale. The should have an airy, mousse-y texture.
  3. Sift in the flour, cocoa, baking powder and salt and stir together until a dark dough forms. Add in the chocolate, walnut and ginger and stir them in until distributed throughout the dough.
  4. Divide the dough in two, and shape into flattish-logs about 9 inchs/23cm long. Bake the logs for 25-30 minutes or until they are firm, matte on the surfact and a few cracks have appeared.
  5. Remove them from the oven and leave to cool for about five minutes, before slicing into ½ inch/ 1cm pieces.
  6. Lay the pieces out on the same, lined baking sheet (re-use the paper) and bake them again for 10 minutes, before flipping them over for a final 5-10 minute bake. They're ready when they look dry throughout.
  7. Transfer the cookies to a wire rack to cool completely before storing in an air-tight container. These are at their best in the first 3-4 days, and they freeze excellently


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