Gingerbread Chocolate Chunk Biscotti

  • Gingerbread Chocolate Chunk Biscottis have enough sweet taste and richness that they definitely qualify as a cookie, but not so much that they would seem entirely out of place on a breakfast table.

    Gingerbread Chocolate Chunk Biscottis have enough sweet taste and richness that they definitely qualify as a cookie, but not so much that they would seem entirely out of place on a breakfast table.

 
Posted12/20/2016 6:00 AM

1¼ cups (120 grams) whole-wheat pastry flour or regular whole-wheat flour

1 cup (120 grams) all-purpose flour

 

1¼ teaspoons ground ginger

1¼ teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

½ cup olive oil

½ cup (100 grams) granulated sugar

¼ cup (53 grams) packed dark brown sugar

2 large eggs

½ cup (85 grams) chopped dark chocolate (60 to 70 percent cacao solids)

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.

Whisk together the flours, ginger, cinnamon, baking powder and salt in a medium bowl. For some of the ingredients used here, you will find different weight equivalents for cups and grams in various online sources; we used the amounts in grams as listed (per the King Arthur chart).

Combine the oil, the sugars and the eggs in a mixing bowl, whisking until well combined. Add the dry ingredients in three or four increments, stirring until well incorporated. Add the chocolate, stirring to distribute evenly.

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Divide the dough in half; place both portions on the baking sheet and shape each into a log that is 6 inches long and 3 inches wide, making sure the logs are spaced 3 inches apart. Bake for 30 minutes, until golden brown and firm, then transfer to a wire rack (on the baking sheet) and let cool for 15 minutes.

Reduce the oven temperature to 300 degrees. If you used parchment to line the baking sheet, replace it with a new piece.

Transfer the logs to a cutting board. Use a serrated knife to cut each log crosswise into 8 or 10 slices (depending on how thick you like your biscotti). Lay the slices on the baking sheet on one of their cut sides; bake for 15 minutes, until toasted and lightly browned. Transfer to a wire rack to cool completely. The biscotti can be stored in an airtight container at room temperature for up to 10 days.

Makes 16 to 20 servings

Nutrition: Per cookie (based on 20): 160 calories, 2 g protein, 20 g carbohydrates, 8 g fat, 2 g saturated fat, 20 mg cholesterol, 65 mg sodium, 1 g dietary fiber, 9 g sugar

From nutritionist and cookbook author Ellie Krieger

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