I’m about to make a bold statement. Ginger biscotti are the perfect brunch cookie. That’s right, the perfect one.
Rich bittersweet chocolate, warm toasted almonds, and the zing of crystallized ginger make for a delicious, crunchy snack that pairs well with a cup of coffee.
I had this insane notion in my head that making biscotti was difficult. I had been wanting to make this recipe for weeks, I had all the ingredients in the house, and I was stalling. I was wrong! These are so easy and the recipe makes a ton, so you’ll have plenty to share. Plus they keep for about a week, so you’ll get to enjoy a lot of them as well.
Here’s how it works, you make the dough, which has the consistency of cookie dough. Mix in the toppings, divide and shape into 2 large logs. Cook the logs until they just begin to brown. Pull them out of the oven and let cool for 5-10 minutes, then cut into slices. Place the slices back on the baking sheet and bake some more, until they’re dried out and nice and crunchy. Ta-da! You’re done.
Plus, they’re easy to whip up with the ingredients you have in the house. The recipe can be edited to fit what you’re in the mood for. Want to use macadamia nuts instead of almonds, go for it. White chocolate chips instead of bittersweet, go for it – sounds delicious! I keep crystallized ginger on hand because it’s great for trail mix or an afternoon snack. I always have multiple bags of these chocolate chips, too.
Ginger Chocolate Biscotti
- Prep Time: 15
- Cook Time: 40
- Total Time: 60
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1/4 tsp salt
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup crystallized ginger, finely chopped
- 1/2 cup sliced almonds, toasted
- 1/2 cup bittersweet chocolate chips
- Preheat oven to 325 degrees. Grease a large baking sheet.
- In a small bowl, combine flour, baking powder, ground ginger, and salt.
- In the bowl of a stand mixer, beat sugar and butter on medium speed until light and fluffy. Beat in eggs and vanilla.
- Reduce speed to low and slowly beat in flour mixture until well combined. Add ginger and chocolate chips and mix just until combined.
- On a floured surface, divide dough into 2 equal portions. Shape into 10-inch long logs and flatten to about 3/4 inch thickness. Move onto the greased baking sheet and bake 25 minutes, until lightly browned.
- Remove from oven (leave the oven on) and cool at least 5 minutes. Carefully transfer to a cutting board and slice diagonally into 15 slices.
- Place slices upright on the baking sheet and bake 15 minutes. Transfer to a wire rack to cool completely.