Search
by Ingredient

Ginger Chocolate Biscotti

Empty starEmpty starEmpty starEmpty starEmpty star

 

Yield

36 servings

Prep

20 min

Cook

30 min

Ready

70 min

Ingredients

Amount Measure Ingredient Features
2 ½ cups unbleached all-purpose flour Camera
1 cup sugar Camera
1 teaspoon baking soda Camera
½ teaspoon salt Camera
¼ teaspoon cinnamon Camera
¼ teaspoon cloves, ground Camera
2 tablespoons cocoa powder
unsweetened, preferably dutch process
Camera
2 tablespoons ginger
freshly and grated
Camera
½ teaspoon almond extract * Camera
3 large eggs Camera
1 ¼ cups almonds
whole, blanched, coarsely chopped and lightly toasted
* Camera
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Directions

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well.

In a small bowl, whisk together the ginger root, the almond extract and the eggs.

Add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.

Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds.

Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2½ inches wide and arrange the logs at least 3 inches apart on the sheet.

Bake the logs in the middle of a preheated 350℉ (180℃) F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes.

On a cutting board cut the logs crosswise on the diagonal into ¾ inch slices.

Arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350℉ (180℃) F oven for 5 minutes on each side.

Transfer the biscotti to racks to cool and store them in airtight containers.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 59 8% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 54mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe