Ginger Chocolate Biscotti from: Death by Chocolate Malted Milkshake a Cozy Mystery Book Series
The gingery heat in these biscotti gets mellowed by the rich, melty chocolate. They're knockoutgood, and you make them this way:
Ingredients
- 1 cup flour
- ¾ tsp baking powder
- ½ tsp ground ginger
- ¼ cup softened butter
- ⅓ cup sugar
- 1 egg
- ½ tsp vanilla
- ⅓ cup crystallized ginger, very finely chopped
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees and get out a cookie sheet. I don't grease mine, but you know your own cookie sheets better than I do, so use your judgment. [Molly always bakes with a silicone baking mat]
- Mix together the flour, baking powder, and ground ginger.
- In another, larger bowl, mix together the butter and sugar until creamy,
- mix in the crystallized ginger, and beat in the egg and the vanilla.
- Then mix the dry ingredients into the moist ones and stir until well blended.
- Last, mix in the chocolate chips.
- Now take a large serving spoon and scoop all the batter up into it.
- Drop the batter from the spoon into your other hand and use both hands to form a 12-inch-long log.
- Place the log onto the cookie sheet.
- Bake the log at 325 degrees for 25 minutes, remove from oven, cool for ten minutes,
- then slice the log with a sharp knife into 12 slices, leaving the slices standing up, separate from one another on the cookie sheet.
- Return them to the oven for 5 minutes to dry them out a bit (or if you like them very crunchy, for up to 10 minutes).