Best 2 Dark Chocolate Ginger Biscotti Recipes

Indulge in the delectable and aromatic world of dark chocolate and ginger biscotti, a symphony of flavors that will tantalize your taste buds. These crispy and flavorful twice-baked cookies boast a rich and complex flavor profile, with a hint of warmth from the ginger and a decadent touch of dark chocolate. With variations ranging from classic to gluten-free and vegan, this versatile recipe offers something for every palate. Embark on a culinary journey as we explore the delightful world of dark chocolate ginger biscotti, a treat that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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

Tips:

Use high-quality dark chocolate for a richer flavor.
Grate the ginger finely for a more even distribution of flavor.
Do not overmix the dough, as this will result in tough biscotti.
Bake the biscotti until they are golden brown and firm to the touch.
Slice the biscotti while they are still warm, as this will make them easier to cut.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.

Conclusion:

These dark chocolate ginger biscotti are a delicious and easy-to-make treat that is perfect for any occasion. They are crispy, chewy, and full of flavor, and they make a great gift for friends and family. Whether you enjoy them with a cup of coffee or tea, or simply as a snack, these biscotti are sure to please everyone.