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Chocolate Ginger Whole Wheat Biscotti | Chocolate Crystallised Ginger Italian Biscotti

Chocolate Ginger Biscotti are crunchy, delicious and twice baked whole wheat Italian cookies flavoured with crystallised ginger. This holiday season bake this amazing chocolate ginger biscotti for your loved ones to go along with some coffee or hot chocolate.
Prep Time10 mins
Cook Time1 hr
Course: Appetizer, cookies
Cuisine: Italian
Keyword: Chocolate Biscoti recipe, crystallised ginger recipe, Italian biscotti recipe
Author: Arpita@Gastronomic Bong

Equipment

  • Large bowl
  • Baking sheet
  • Seratted knief

Ingredients

  • 250 gms Whole wheat flour/all purpose flour
  • 25 gms Cocoa powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • pinch of Salt
  • 150 gms Golden Caster Sugar (natural & unrefined)
  • 75 gms Butter room temperature
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • 1/4 cup Crystallised Ginger chopped
  • 1/4 cup Dark Chocolate chips

Instructions

  • Preheat the oven to 350°F or 180°C and line a baking sheet with a parchment paper.
  • Whisk in the flour, cocoa powder, baking soda and baking powder in a bowl and keep it aside.
  • In a large bowl with add the butter and sugar and with a hand beater or stand mixer beat the sugar and butter for 2-3 minutes until light and fluffy.
  • Add the eggs one at a time and vanilla extract and continue to beat on low until just combined.
  • Now add the chopped crystallised ginger and dark chocolate chips stir until well distributed.
  • Add the flour mixture half cup at a time to the butter-egg mixture and slowly stir with a spatula to form a soft, sticky dough.
  • Divide it into 2 parts and make it into 2 equal sized loaf. Bake the loaf in the preheated oven for 25-30 minutes or until set.
  • Let the loaf cool slightly or until cool enough to handle. Transfer the loaf to a work surface and using a serrated knife, then cut logs on diagonal into 1/2 inch to 3/4 inch wide slices.
  • Now decrease the heat of the oven to 150° C.
  • Arrange the slices on the large cookie sheet and bake for another 25-30 minutes or until it looks nice toasted. Let the biscotti cool on the cookie sheet.
  • Store the biscotti in an airtight container, they will keep up to 6 weeks.

Notes

You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.