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Ginger-Cocoa Biscotti Recipe

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This recipe for Ginger-Cocoa Biscotti is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. all purpose flour
1 c. sugar
2 T. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
2 eggs beaten
1/4 c. milk
2 T. grated fresh ginger
1 c. chopped toasted almonds
2 oz. semisweet chocolate coarsely chopped
Directions:
Directions:
Heat oven to 350ºF. Grease and flour a large cookie sheet; set aside. Stir together flour, sugar, cocoa powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add to flour mixture and stir till well combined. Stir in almonds. Place dough on a well floured surface and knead several times, adding flour if needed to prevent sticking. Divide dough in half. Form each half into a 12-inch long loaf; place loaves 3 inches apart on prepared cookie sheet. Flatten slightly to 2 inches wide. Bake for 25 minutes or till a wooden tooth-pick inserted near center comes out clean. Remove from oven. Reduce oven temperature to 300 degrees. Let loaves cool on baking sheet on a wire rack for 10 minutes. Place loaves on a cutting board, cut diagonally crosswise into 3/4 inch-thick slices. Arrange slices on baking sheet and bake 8 minutes; turn over and bake 8 minutes longer. Transfer to wire racks and cool. Combine chocolate and shortening in a heavy small saucepan. Cook and stir over low heat till melted and smooth. Drizzle over tops of cooled biscotti. Let stand till set. Makes about 36. TO STORE: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze undrizzled biscotti up to 3 months. Thaw and drizzle.
Number Of Servings:
Number Of Servings:
about 36
Preparation Time:
Preparation Time:
30min.

 

 

 

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