Double Chocolate Biscotti with chunks of walnut and candied ginger.
Author: Sarah Coates
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
Preheat the oven to 350F/180C and line a baking sheet with baking paper.
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.
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.
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.
Remove them from the oven and leave to cool for about five minutes, before slicing into ½ inch/ 1cm pieces.
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.
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