Double Dark Chocolate And Ginger Biscotti Food

DARK CHOCOLATE GINGER BISCOTTI

Steps:

• Preheat oven to 350°F Line a large baking sheet with parchment paper.
• 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.
• With the mixer on low, beat in dry ingredients until well combined. Fold in walnuts, chocolate and ginger by hand with a rubber spatula.
• 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.
• 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.
• Store in an airtight container for up to a week.

DOUBLE GINGER BISCOTTI

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water. Stir in ginger. Divide dough in half. Shape each half into 11x5-inch rectangle on cookie sheet.
• Bake 30 minutes or until light golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
• Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth. Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set.

DOUBLE CHOCOLATE CHUNK BISCOTTI

Steps:

• Lightly grease a large cookie sheet. Set aside. In a large mixing bowl beat butter with an electric mixer on med. speed for 30 sec.
• Add sugar, cocoa powder and baking powder & beat until combined.
• Beat in eggs.
• Beat in as much of the flour as you can.
• Using a spoon, stir in any remaining flour, white baking bar and semisweet chocolate. Divide dough in half.
• Shape each half into a 9" long log.
• Place log about 4" apart on prepared cookie sheet. Flatten logs slightly until about 2" thick.
• Bake logs in a 375 degree oven for 20-25 min. or until a wooden toothpick inserted neat the centers comes out clean.
• Cool on the cookie sheet set on a wire rack for 1 hour.
• Using a serrated knife, cut each log diagonally into 1/2" thick slices.
• Lay slices, cut side down, on ungreased cookie sheets.
• Bake slices in a 325 degree oven for 8 min.
• Turn slices over.
• Bake 7-9 min. more or until slices are dry and crisp. (Do not overbake.)
• Transfer to wire racks and let cool.
• Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

DOUBLE DARK CHOCOLATE AND GINGER BISCOTTI

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. With an electric mixer, beat egg, egg yolk, and sugar in another bowl until light and fluffy; beat in the vanilla and oil until well combined.
• With the mixer on low, beat in flour mixture until combined. Mix in walnuts, chocolate, and ginger with a flexible spatula or wooden spoon (dough will be stiff).
• With moistened hands, shape the dough into two logs, each about 6 1/2 inches long, 1 inch thick, and 2 inches wide. Bake until set on top, about 25 minutes. Transfer sheet to a wire rack; let cool 30 to 40 minutes. Reduce oven temperature to 325°F.
• Transfer logs to a cutting board. With a serrated knife, trim ends and cut each log on the diagonal into 1/2-inch-thick slices. Bake, cut side down, until crisp, about 20 minutes, flipping the biscotti and rotating sheet halfway through. Cool 5 minutes on the sheet, then transfer biscotti to rack to cool completely. Biscotti can be stored up to 1 week at room temperature in an airtight container.
• (Per Serving)
• Calories: 82
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Cholesterol: 13.9mg
• Carbohydrates: 9.9g
• Protein: 1.5g
• Sodium: 49mg
• Fiber: .9g