Best 7 Double Dark Chocolate And Ginger Biscotti Recipes

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Welcome to the world of baking, where delectable treats await your culinary exploration! Today, we embark on a journey to create the perfect "Double Dark Chocolate and Ginger Biscotti." This exquisite cookie, originating from the charming town of Prato, Italy, is renowned for its twice-baked texture, crunchy exterior, and delightful flavors. Get ready to tantalize your taste buds as we delve into the secrets of crafting this exceptional biscotti, guided by bakers who have mastered the art of combining rich dark chocolate and invigorating ginger.

Here are our top 7 tried and tested recipes!

DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI



Double Dark-Chocolate and Ginger Biscotti image

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

1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg plus 1 large egg yolk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped
3 ounces dark chocolate, coarsely chopped (1/2 cup)
1/4 cup finely chopped crystallized ginger

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

DOUBLE GINGER BISCOTTI



Double Ginger Biscotti image

Treat your guests with these chocolate biscotti made using Betty Crocker® cake and cookie mix - a perfect Italian dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 44

Number Of Ingredients 6

1 box Betty Crocker™ gingerbread cake and cookie mix
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup water
1 tablespoon chopped crystallized ginger
1 package (6 oz) white chocolate baking bars, chopped

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water. Stir in ginger. Divide dough in half. Shape each half into 11x5-inch rectangle on cookie sheet.
  • Bake 30 minutes or until light golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
  • Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
  • In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth. Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set.

Nutrition Facts : Calories 75, Carbohydrate 12 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 88 mg

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Steps:

  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

DARK CHOCOLATE GINGER BISCOTTI



Dark Chocolate Ginger Biscotti image

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

1 cup flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 egg yolk
1/2 cup sugar
1 teaspoon vanilla
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped
1/2 cup dark chocolate, coarsely chopped
1/4 cup crystallized ginger, finely chopped

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

DOUBLE DARK CHOCOLATE AND GINGER BISCOTTI



Double Dark Chocolate and Ginger Biscotti image

Dark chocolate, walnuts, and crystallized ginger combine in these incomparably good biscotti. Chocolate with at least 70 percent cocoa helps keep them rich but not too sweet.

Yield makes about 1 1/2 dozen

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large whole egg plus 1 large egg yolk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 cup neutral-tasting oil, such as canola or safflower
1/2 cup walnuts, coarsely chopped
1/2 cup (3 ounces) coarsely chopped bittersweet dark chocolate (at least 70 percent)
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. With an electric mixer, beat egg, egg yolk, and sugar in another bowl until light and fluffy; beat in the vanilla and oil until well combined.
  • With the mixer on low, beat in flour mixture until combined. Mix in walnuts, chocolate, and ginger with a flexible spatula or wooden spoon (dough will be stiff).
  • With moistened hands, shape the dough into two logs, each about 6 1/2 inches long, 1 inch thick, and 2 inches wide. Bake until set on top, about 25 minutes. Transfer sheet to a wire rack; let cool 30 to 40 minutes. Reduce oven temperature to 325°F.
  • Transfer logs to a cutting board. With a serrated knife, trim ends and cut each log on the diagonal into 1/2-inch-thick slices. Bake, cut side down, until crisp, about 20 minutes, flipping the biscotti and rotating sheet halfway through. Cool 5 minutes on the sheet, then transfer biscotti to rack to cool completely. Biscotti can be stored up to 1 week at room temperature in an airtight container.
  • (Per Serving)
  • Calories: 82
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Cholesterol: 13.9mg
  • Carbohydrates: 9.9g
  • Protein: 1.5g
  • Sodium: 49mg
  • Fiber: .9g

DOUBLE CHOCOLATE CHUNK BISCOTTI



Double Chocolate Chunk Biscotti image

Make and share this Double Chocolate Chunk Biscotti recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 2h25m

Yield 32 serving(s)

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cups flour
4 ounces white baking bar, coarsely chopped
3 ounces semisweet chocolate, chopped

Steps:

  • Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
  • Add sugar, cocoa powder and baking powder & beat until combined.
  • Beat in eggs.
  • Beat in as much of the flour as you can.
  • Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
  • Shape each half into a 9" long log.
  • Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
  • Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
  • Cool on the cookie sheet set on a wire rack for 1 hour.
  • Using a serrated knife, cut each log diagonally into 1/2" thick slices.
  • Lay slices, cut side down, on ungreased cookie sheets.
  • Bake slices in a 325 degree oven for 8 min.
  • Turn slices over.
  • Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
  • Transfer to wire racks and let cool.
  • Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 96.9, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.4, Sodium 48.2, Carbohydrate 12.8, Fiber 0.9, Sugar 6.3, Protein 1.8

CHOCOLATE, HAZELNUT AND GINGER BISCOTTI



Chocolate, Hazelnut and Ginger Biscotti image

Categories     Cookies     Chocolate     Egg     Ginger     Nut     Bake     Christmas     Winter     Hazelnut     Double Boiler     Bon Appétit

Yield Makes about 48

Number Of Ingredients 11

1 2/3 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/3 cup finely chopped crystallized ginger
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

Steps:

  • Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.
  • Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.
  • Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.
  • Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)

Tips:

  • Use good quality chocolate. The better the chocolate, the better the biscotti will be.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily.
  • Don't overmix the dough. Overmixing will make the biscotti tough.
  • Chill the dough for at least 30 minutes before baking. This will help the biscotti hold their shape.
  • Bake the biscotti until they are golden brown and firm to the touch. Overbaking will make them dry and crumbly.
  • Let the biscotti cool completely before slicing them. This will help prevent them from breaking.
  • Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Conclusion:

These double dark chocolate and ginger biscotti are a delicious and easy-to-make treat. They are perfect for a snack or dessert, and they also make great gifts. With their rich chocolate flavor and spicy ginger kick, these biscotti are sure to be a hit with everyone who tries them.

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