Ginger Chocolate Biscotti
Submitted by dealew
Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.
YIELD
36 servingsPREP
20 minCOOK
30 minREADY
70 minFresh grated ginger is the move here, not powdered. It releases sharp, peppery heat that cuts through the cocoa and refuses to fade during the long bake.
Dutch process cocoa powder gives the dough its mahogany color and a smoother, less acidic chocolate flavor than natural cocoa. Both work, but Dutch is what makes these taste polished rather than scrappy.
Toast the almonds before chopping, even if the package says they’re already roasted. Five minutes in a dry skillet wakes up the oils and adds a layer of warmth that raw nuts can’t match.
The dough is dry and stiff by design, that’s how biscotti get their snap. Floured hands are key when shaping the logs, the surface is sticky and unforgiving.
After the first bake, let the logs rest 10 minutes before slicing. Cut too soon and they crumble, wait too long and they harden into bricks.
Pro Tips
- Use a serrated knife and a sawing motion for clean slices, not a chef’s knife.
- Slice on the diagonal for that classic biscotti shape and more surface area for dunking.
- The second bake is what dries them out, flip halfway so both sides crisp evenly.
- Stored in an airtight tin, these keep for two weeks and only get better.
Variations
- Swap almonds for hazelnuts and add a teaspoon of orange zest.
- Dip cooled biscotti halfway in melted dark chocolate for a bakery finish.
- Add ½ teaspoon ground black pepper for an even spicier bite.
Ingredients
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.
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