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