Chocolate and ginger biscotti recipe

Nutrition Facts

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.

Serve these festive biscotti with a strong cup of coffee.

Prep Time20

Cook Time50

Course: Breakfast, Tea-time

Cuisine: British

Servings: biscotti

Calories: 73kcal

Author: Anja Dunk

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.