Chocolate Gingerbread Biscotti
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Welcome to the delightful world of decadence where rich chocolate meets the warm and spicy allure of gingerbread. If you're a fan of the classic Italian biscotti but crave a twist of festive flavors, you're in for a treat! Today, we're diving into the irresistible realm of Chocolate Gingerbread Biscotti – a culinary masterpiece that combines the crunch of biscotti with the comforting taste of gingerbread and the indulgence of luscious chocolate.
Picture this: a cozy winter evening, a steaming cup of your favorite coffee or tea, and a plate of these heavenly biscotti by your side. The air is filled with the intoxicating aroma of ginger and cocoa, setting the perfect scene for a moment of pure bliss. Whether you're a seasoned baker looking for a new recipe or a dessert enthusiast eager to embark on a flavorful journey, this Chocolate Gingerbread Biscotti recipe is sure to become a staple in your repertoire.
In this blog post, we'll not only guide you through the step-by-step process of creating these delightful treats but also explore the history and origins of biscotti, the magic behind the marriage of chocolate and gingerbread, and why this recipe is a must-have in your collection. Get ready to transform your kitchen into a haven of sweet enchantment as we delve into the world of Chocolate Gingerbread Biscotti, where every bite tells a story of tradition, warmth, and the joy of baking.
12 large cookies
Adapted from the New York Times’ “Gingerbread Biscotti” by Jerrelle Guy
Ingredients
1 large egg plus 1 large egg white
⅔ cup light brown sugar (150g)
⅓ cup granulated sugar (66g)
2 tbsp ground ginger
2 tsp ground cinnamon
½ tsp ground nutmeg (optional)
½ tsp ground allspice
2 tsp ground coffee (optional)
1 tsp kosher salt
½ tsp baking soda
1 tsp vanilla extract
1 3/4 cup all-purpose flour (256g)
½ cup dried cranberries (70g)
1 cup dark chocolate, finely chopped (150g)
Julienned candied ginger and flaky salt for garnish
Directions
Preheat oven to 325F with a rack set in the middle position. Add the egg, egg white, sugars, spices, baking soda, salt, and vanilla extract to a large bowl. Whisk for 1 minute until lightened in color. Mix in the flour and dried cranberries with a spatula until combined. Knead a few times until the dough forms a ball.
Transfer dough to a parchment-lined baking tray. Pat into a 9”x4” rectangle, about 1” thick. Bake for 40 minutes, or until the edges of the loaf turn golden and the loaf feels firm.
Carefully transfer loaf to a cutting board. Using a long serrated knife, slice the loaf into 1” thick biscotti. Place biscotti back on the baking tray and continue baking for 15 minutes. Let cool.
Melt the chocolate on 50% power in the microwave stirring every 45 seconds or so. Spoon chocolate over the biscotti. Decorate with julienned candied ginger and flaky salt. Refrigerate to set the chocolate. Biscotti can be stored at room temperature in a cool place for up to 1 week.
