Double Chocolate Ginger Biscotti
Anyone who knows Cafe Drake HRV also know we're not pastry chefs. And that baking in general terrifies us. A long history of dry biscuits, tough brioche and sunken cakes has scarred our confidence and scared us away from anything simultaneously involving flour and an oven. So please trust our assertion that biscotti is, like, the easiest thing ever to make. As with most baking recipes you'll need to follow measurements and directions closely although we've taken liberties with the amount of ginger and even added the dried form to our spicy, lightly sweet biscotti.
Begin by preheating the oven to 350 degrees F. Get a large (or two smaller ones) baking sheet prepped by lining with a Silpat or parchment paper. In a medium bowl whisk together: 1 cup white whole wheat flour, 1/3 cup unsweetened cocoa powder, 1 1/2 t. baking powder and a large pinch of salt. Now stir in: 1 egg and 1 egg yolk + 1/2 cup sugar. Stir feverishly while adding in 1/4 cup vegetable oil and 1 t. vanilla extract. Finally, stir in 4 T. minced crystallized ginger, 1 t. ginger powder and 1/2 cup chopped bittersweet dark chocolate. Things will be better if you use a chocolate with at least 70% dark cacao.
Wet your hands and shape the dough into two logs, each about 6 inches long X 2 inches wide X 1 inch thick. The dough will be very sticky but don't worry. Moist hands will over overcome.
Place dough pieces on baking sheet and bake for 20-25 minutes, until the tops are set. Transfer to a wire rack and cool for 40 minutes. This part is essential although you can allow to cool for up to an hour.
Move logs to a cutting board and with a serrated knife cut each - on the diagonal - into 1/2" thick pieces. Return to baking sheet and bake - cut side down - for 10 minutes (the oven stays at 350 degrees). Flip the pieces, rotate the baking sheet 180 degrees and bake for 10 more minutes.
Remove from oven and cool on sheet for 5 minutes. Transfer biscotti to a wire rack and cool completely. Store in an airtight container for up to a week, unrefrigerated.
If it all seems complicated it's truly not once you're in the midst of the process. Trust!
Begin by preheating the oven to 350 degrees F. Get a large (or two smaller ones) baking sheet prepped by lining with a Silpat or parchment paper. In a medium bowl whisk together: 1 cup white whole wheat flour, 1/3 cup unsweetened cocoa powder, 1 1/2 t. baking powder and a large pinch of salt. Now stir in: 1 egg and 1 egg yolk + 1/2 cup sugar. Stir feverishly while adding in 1/4 cup vegetable oil and 1 t. vanilla extract. Finally, stir in 4 T. minced crystallized ginger, 1 t. ginger powder and 1/2 cup chopped bittersweet dark chocolate. Things will be better if you use a chocolate with at least 70% dark cacao.
Wet your hands and shape the dough into two logs, each about 6 inches long X 2 inches wide X 1 inch thick. The dough will be very sticky but don't worry. Moist hands will over overcome.
Place dough pieces on baking sheet and bake for 20-25 minutes, until the tops are set. Transfer to a wire rack and cool for 40 minutes. This part is essential although you can allow to cool for up to an hour.
Move logs to a cutting board and with a serrated knife cut each - on the diagonal - into 1/2" thick pieces. Return to baking sheet and bake - cut side down - for 10 minutes (the oven stays at 350 degrees). Flip the pieces, rotate the baking sheet 180 degrees and bake for 10 more minutes.
Remove from oven and cool on sheet for 5 minutes. Transfer biscotti to a wire rack and cool completely. Store in an airtight container for up to a week, unrefrigerated.
If it all seems complicated it's truly not once you're in the midst of the process. Trust!
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