Dark Chocolate Ginger Biscotti

Total Time: 1 hr 50 mins Preparation Time: 25 mins Cook Time: 1 hr 25 mins

Ingredients

• 1 cup flour
• 1/3 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 egg yolk
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 cup canola oil
• 1/2 cup walnuts, coarsely chopped
• 1/2 cup dark chocolate, coarsely chopped
• 1/4 cup crystallized ginger, finely chopped

Recipe

• 1 preheat oven to 350°f line a large baking sheet with parchment paper.
• 2 in a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. in a large bowl, beat the egg, egg yolk, and sugar until light and fluffy with an electric mixer. beat in vanilla and oil until well combined.
• 3 with the mixer on low, beat in dry ingredients until well combined. fold in walnuts, chocolate and ginger by hand with a rubber spatula.
• 4 with moistened hands, shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. bake until set on top, about 20 minutes. cool 10 minutes in pan. reduce oven temperature to 325°f.
• 5 transfer logs to a cutting board and with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. return slices to the baking sheet and bake until crisp, about 20 minutes, turning the biscotti over halfway through. cool 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
• 6 store in an airtight container for up to a week.