Double Chocolate, Walnut & Ginger Biscotti // COOKIE WEEK!
 
 
Double Chocolate Biscotti with chunks of walnut and candied ginger.
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Ingredients
  • 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
Instructions
  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
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/12/double-chocolate-walnut-ginger-biscotti-cookie-week.html