Best 2 Dark Chocolate Ginger Biscotti Recipes
Are you seeking an exquisite dessert that perfectly balances the richness of dark chocolate with the warmth of ginger? Look no further than the art of crafting dark chocolate ginger biscotti. These delightful twice-baked cookies are a symphony of flavors, with a crisp exterior yielding to a soft, chewy interior studded with chunks of dark chocolate and the zesty essence of ginger. Renowned for their versatility, biscotti are ideal for enjoying as a sweet treat with coffee, tea, or even dessert wine. Embark on a culinary journey to discover the secrets of creating the ultimate dark chocolate ginger biscotti, transforming ordinary ingredients into an extraordinary taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
- With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
- Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
DARK CHOCOLATE GINGER BISCOTTI
Make and share this Dark Chocolate Ginger Biscotti recipe from Food.com.
Provided by TattooedMamaof2
Categories Breakfast
Time 1h50m
Yield 32 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. In a large bowl, beat the egg, egg yolk, and sugar until light and fluffy with an electric mixer. Beat in vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until well combined. Fold in walnuts, chocolate and ginger by hand with a rubber spatula.
- With moistened hands, shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325°F.
- Transfer logs to a cutting board and with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Return slices to the baking sheet and bake until crisp, about 20 minutes, turning the biscotti over halfway through. Cool 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
- Store in an airtight container for up to a week.
Nutrition Facts : Calories 70, Fat 4.4, SaturatedFat 1.1, Cholesterol 12.5, Sodium 38.4, Carbohydrate 7.6, Fiber 0.9, Sugar 3.2, Protein 1.4
Tips:
- Use high-quality dark chocolate that contains at least 70% cocoa solids. This will give the biscotti a rich, intense flavor.
- If you don't have any candied ginger, you can make your own by simmering 1 cup of chopped ginger in 1 cup of water and 1 cup of sugar until the ginger is tender and the syrup has thickened.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the biscotti hold their shape and prevent them from spreading too much.
- Bake the biscotti until they are golden brown and firm to the touch. If they are still soft in the center, they will not be crispy once they have cooled.
- Let the biscotti cool completely before slicing them. This will help prevent them from crumbling.
Conclusion:
Dark chocolate ginger biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, flavorful, and have just the right amount of sweetness. Whether you enjoy them with a cup of coffee or tea, or simply as a snack, these biscotti are sure to please.
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