“Double bake aside, these are the most simple biscuits you could ever make. All the ingredients just get mixed together with a wooden spoon in one large bowl before they are baked,” says food writer Anja Dunk.
Nutrition Facts
Chocolate and ginger biscotti recipe
Amount Per Serving
Calories 73
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 34mg1%
Potassium 55mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 24IU0%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate and ginger biscotti recipe
Serve these festive biscotti with a strong cup of coffee.
Servings: 30 biscotti
Calories: 73kcal
Equipment
- Baking sheet
- Large bowl
Ingredients
- 200 g plain all-purpose flour
- 1 tsp baking powder
- pinch of fine sea salt
- 100 g soft light brown sugar
- 3 eggs
- 50 g dark chocolate roughly chopped
- 50 g almonds chopped
- 75 g candied ginger chopped
- 1-2 tbsp demerara sugar for sprinkling
Method
- Heat the oven to 180°C/160°C fan/350°F and line a large baking sheet with nonstick baking parchment.
- Put all of the ingredients into a large bowl and stir them together with a wooden spoon until a dense, damp dough forms.
- Spoon the dough onto the lined sheet and shape into a log about 25 centimetres long and around eight to 10 centimetres in diameter. The dough is pretty tacky and so won’t look all that neat, but will even out in the oven. Sprinkle demerara over the top. Bake for 25–30 minutes until firm to the touch and just golden – it should be cooked through but not hard, more like a firm sponge in texture with a crisper outer edge.
- Transfer onto a wire rack to cool completely – this is important as the chocolate also needs to be cool before you cut the biscuits or they will end up being a streaky mess.
- Set the lined baking sheet aside, ready for the second bake, and reduce the oven temperature to 150°C/130°C fan/300°F. On a chopping board, and using a sharp serrated bread knife, cut the log into slices seven and a half millimetres thick. Arrange tightly on the lined baking sheet and bake for 25 minutes, turning them all over halfway through, until crisp on both sides.
- Take out of the oven and transfer to a wire rack to cool completely. Stored in an airtight container, these will keep for a month or more.
Nutrition
Calories: 73kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 34mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 24IU | Calcium: 18mg | Iron: 1mg
Advent: Festive German Bakes To Celebrate The Coming Of Christmas by Anja Dunk is published by Quadrille. Photography Anja Dunk.
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Advent: Festive German Bakes to Celebrate the Coming of Christmas
- Amazon Kindle Edition
- Dunk, Anja (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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Last update on 2024-03-28 / Affiliate links / Images from Amazon Product Advertising API
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