For all of you who were in this cold Saturday morning, here is the recipe for the Double Chocolate Ginger Walnut Biscotti to go with your hot tea this month! Perfect timing in this 16 degree weather! Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Ingredients: 2 cups organic all-purpose or pastry flour 1 cup raw organic sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder Pinch of sea salt 5 tablespoons organic unsalted butter, softened 2 large organic, free-range eggs 1 tablespoon almond or soy milk 1 teaspoon vanilla extract 1 cup walnuts coarsely chopped 3 ounces organic dark chocolate, chopped ½ cup chopped crystallized ginger Preparation: Preheat oven to 350’. Line a 12x16” baking tray with parchment paper. In bowl whisk together flour, sugar, cocoa powder, baking powder, and salt. Cut butter into flour mixture until it resembles coarse meal. Whisk eggs, soy milk and vanilla together, and add to dry mixture. Stir to blend, and add walnuts, chocolate and ginger. The dough will be very dense. Form the dough into 2 logs, each about 12x2”. Flatten slightly and bake about 20 minutes, until the logs are somewhat firm to the touch. Cool biscotti on the baking pan for 10 minutes. Remove the biscotti logs to a cutting board and slice diagonally into 1/2-inch thick slices. Arrange biscotti, cut sides down, on the sheet pan and bake 7 minutes. Turn cookies over and bake an additional 7 minutes. Let cool completely before storing in an airtight container. Makes about 40 biscotti
Posted on: Sat, 18 Jan 2014 19:08:10 +0000
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