Double Dark Chocolate and Ginger Biscotti Recipe

Name: Double Dark Chocolate and Ginger Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350F.
2
Line a large baking sheet with parchment paper.
3
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
4
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.
5
With the mixer on low, beat in flour mixture until combined.
6
Mix in walnuts, chocolate, and ginger with a flexible spatula or wooden spoon (dough will be stiff).
7
With moistened hands, shape the dough into two logs, each about 6 1/2 inches long, 1 inch thick, and 2 inches wide.
8
Bake until set on top, about 25 minutes.
9
Transfer sheet to a wire rack; let cool 30 to 40 minutes.
10
Reduce oven temperature to 325F.
11
Transfer logs to a cutting board.
12
With a serrated knife, trim ends and cut each log on the diagonal into 1/2-inch-thick slices.
13
Bake, cut side down, until crisp, about 20 minutes, flipping the biscotti and rotating sheet halfway through.
14
Cool 5 minutes on the sheet, then transfer biscotti to rack to cool completely.
15
Biscotti can be stored up to 1 week at room temperature in an airtight container.
16
(Per Serving)
17
Calories: 82
18
Saturated Fat: 1g
19
Unsaturated Fat: 3g
20
Cholesterol: 13.9mg
21
Carbohydrates: 9.9g
22
Protein: 1.5g
23
Sodium: 49mg
24
Fiber: .9g

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Double Dark Chocolate and Ginger Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double Dark Chocolate and Ginger Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions