Gingerbread biscotti, dotted with chunks of ginger chocolate bark & served with a steaming mug of coffee or hot cocoa, is the perfect treat on a cold day.
- 1 cup candied ginger
- 8 oz. good quality dark chocolate
- 1/2 cup butter, at room temperature
- 3/4 cup dark brown sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 cup + 2 tbsp whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp course ground sea salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground nutmeg
- 1 1/2 tsp ground black pepper
- 1 egg white, lightly beaten with a fork
- 2 tbsp turbinado sugar
- Spray an 8-inch square pan with non-stick cooking spray and line with plastic wrap, leaving a 6-inch overhang on all sides.
- Using a sharp knife or kitchen shears, chop candied ginger into pea size chunks. Set aside.
- Fill a saucepan about 2/3 full with water and bring to a simmer. Add about 2/3 of the chocolate to a stainless steel bowl that is large enough to fit snugly over the saucepan without the bottom of the bowl touching the bottom of the saucepan. Place the bowl over the simmering water and let sit -without stirring – until the chocolate is about 2/3 melted. Gently stir the chocolate in the bowl until it is completely melted. Remove the bowl from the simmering water and slowly stir in the remaining chocolate, bit by bit, until all of it is melted.
- Stir in the chopped ginger and pour into the prepared baking pan. Cover with the overhanging plastic wrap and refrigerate until firm. Once firm, chop the chocolate bark into 1/4 inch chunks and set aside.
- Add the butter and brown sugar to the bowl of a standing mixer fitted with the paddle attachment. Beat for 4-5 minutes on medium-high speed until the mixture is lightened and fluffy.
- In a bowl or measuring cup, whisk the eggs with the vanilla to combine. Beat the egg mixture into the butter-sugar mixture in three additions, mixing on medium-high speed for 20-30 seconds after each addition. Scrape down the sides of the bowl as necessary. After all the eggs have been added, beat on medium-high speed for about 30 seconds, until homogeneous.
- Add all the dry ingredients to a medium size bowl and stir to combine. Add all at once to the mixing bowl and mix on low speed just until combined. Stir in the chopped ginger chocolate bark.
- Dump the dough onto a large sheet of plastic wrap, shape into a rectangle that’s about 8 inches by 4 inches. If the dough is sticking to your hands as you shape it, just wet your hands slightly with tap water. Wrap tightly and refrigerate for at least 4 hours, or overnight.
- Preheat the oven to 350 and line a baking sheet with parchment paper. Remove the dough from the refrigerator, and let sit at room temperature for 10 minutes. Unwrap the dough and divide in half so that you have 2 rectangles. Place both rectangles onto the parchment lined baking sheet and use your hands to shape them into flat logs that are about 11 to 12 inches long and 2 1/2 inches wide. Brush the tops with egg white and sprinkle evenly with turbinado sugar.
- Bake for 30 minutes. Remove the pan from the oven, place on a wire rack, and let the logs cool on the pan for 30 minutes. Lower the temperature of the oven to 300 degrees.
- Transfer the logs to a cutting board and slice them on the diagonal into 1/2 inch thick biscotti. Return the biscotti to the baking sheet so that the cut sides face out. They will fit snuggly on the pan. Bake for 30-40 minutes, until the center of the cookies are firm, but still give slightly when pressed. Cool completely on the pan.
- The biscotti will keep for up to 2 weeks in an airtight container.