Many people probably know biscotti/cantuccini as a sweet snack served along with a coffee or espresso in restaurants or coffee shops. These twice-baked cookies are known not only in the country of their origin aka. Italy, but all over the world. Normally, these little treats are made with almonds. But here we’ve tried something different here – Chocolate Ginger Biscotti. The combination can’t really be classified as »classic«, but we think it tastes absolutely delicious! It’s definitely worth a try!
Here on the blog, you’ll find numerous recipes for cookies and other small treats. These chocolate and ginger biscotti naturally belong in this collection, even though they aren’t technically cookies. Cookies are rather flat and round, right? Strictly speaking, biscotti would probably have a better home in a category with our German Zwieback.
However, since we’re not big fans of Zwieback and associate it with stomach problems and other illnesses, let’s just leave the biscotti with the cookies, okay?
As mentioned before, biscotti (also called cantuccini) are traditionally made with almonds. We have a recipe for that on the blog as well. But why always stick to the same formula? It’s nice to try something new every now and then, isn’t it? We think the combination of chocolate and candied ginger works really well here.
The preparation is pretty simple, but you have to pay a little attention to the baking process because the biscotti (as the name suggests) need to be baked twice. In the first round, you bake the dough as a single piece/log to get the basic shape. In the second round, the individual biscotti are baked until crispy.
What sounds simple at first can sometimes be tricky. Depending on the consistency of the biscotti dough, problems can arise during the first bake. For example, the dough might spread out too much, and the roll of dough might become a flat disc. As a result you will get very flat biscotti. Most people don’t mind in the end, but honestly, we prefer proper biscotti with some volume rather than thin little biscuits…
If that issue arises, it’s usually due to the recipe or the ingredients (e.g. flour that hasn’t absorbed enough moisture). But there’s another crucial point when baking biscotti that can significantly affect the result: the baking time of the first batch and the resting time AFTER the first baking round. If you don’t bake the biscotti dough long enough in the first round or don’t wait long enough after baking before cutting the individual biscotti, you can quickly run into a whole array of problems…
If you want to cut the prebaked »giant biscotti« into individual pieces, the dough needs to be firm enough, otherwise it will easily fall apart when you try to cut it. The consistency depends heavily on the first baking round and the waiting time afterward. So don’t rush that. This is especially important for biscotti made with entire nuts, because otherwise you’ll quickly end up with little piles of dough and nuts on the baking sheet. Then you’re not baking biscotti, but little dough-and-nut lumps. I’ve seen it all before.
Of course, I don’t mean to scare anyone or discourage you from baking biscotti. The issue with the nuts will not arise here — the prebaked dough is much easier to handle and slice here.
Anyway. If you’d like to try the »original«, you can check out our Almond Cantuccini recipe. Delicious little treats we bake quite often because everyone loves them. Thanks to the dry baking process, they’ll practically last until the apocalypse…
Not quite as classic or original, but no less delicious, are our simple Hazelnut Biscotti with Chocolate Coating. Adding a little chocolate as a coating or decoration to biscotti never hurts. It simply makes the little treats even more delicious!
INGREDIENTS / ZUTATEN
(30-35 biscotti)
For the dough:
1/2 cup (110g) butter, at room temperature
1 cup (200g) sugar (fine)*
2 medium eggs
1 1/2 tsp. zest of organic orange
1 tsp. vanilla extract*
2 1/2 cups (325g) all-purpose flour*
2 tsp. baking powder
1/4 tsp. salt
6 oz. (170g) semi-sweet chocolate* (61%), chopped
1/3 cup (80g) candied ginger*, chopped
1 small egg white
For the chocolate coating:
3.5 oz (100g) semi-sweet chocolate* (61%), melted
(30-35 Biscotti)
Für den Teig:
110g Butter
200g Zucker (fein)*
2 Eier (M)
1 1/2 TL Abrieb von Bio-Orange
1 TL Vanille Extrakt*
325g Mehl (Type 405)*
2 TL Backpulver
1/4 TL Salz
170g Zartbitterschokolade* (61%), gehackt
80g kandierter Ingwer*, gehackt
1 Eiweiß (S)
Für den Schokoladenüberzug:
100g Zartbitterschokolade* (61%), geschmolzen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 160°C (325°F). Line a baking sheet with baking parchment and set aside. Mix the flour, baking powder and salt and set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add orange zest and vanilla extract and mix in. Next, add the flour mixture and mix in until just combined. Finally, add the chopped chocolate and ginger and fold in. Divide the dough in two and shape each portion on a floured surface into a log with a length of about 30cm. Place those logs on the prepared baking sheet (keep enough space in between), brush them with egg white and bake for about 35-40 minutes. The logs should be golden brown and firm the to touch. Take them out of the oven and let them cool down for about 10 minutes.
3. Reduce the temperature of the oven to 150°C (300°F). Cut the prebaked logs with a really sharp knife diagonally into 1,3cm strips, place them with some space inbetween on the baking sheet and bake for another 35-38 minutes. Let them cool down completely on a wire rack.
4. For the decoration melt the chocolate and dip one end of each biscotti into the chocolate and let it dry.
1. Den Ofen auf 160°C (325°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mehl mit Backpulver und Salz vermischen und ebenfalls zur Seite stellen.
2. Die Butter zusammen mit dem Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Die Orangenschale und den Vanille Extrakt zugeben und unterrühren. Als Nächstes die Mehlmischung dazugeben und nur kurz unterrühren. Die gehackte Schokolade und Ingwer dazugeben und unterheben. Den Teig in zwei Portionen teilen und dann auf einer bemehlten Fläche jeweils zu einer etwa 30cm langen Rolle formen. Mit genügend Abstand auf das vorbereitete Blech legen, mit Eiweiß bepinseln und dann für etwa 35-40 Minuten goldbraun backen. Aus dem Ofen nehmen und für etwa 10 Minuten abkühlen lassen.
3. Die Temperatur des Ofens auf 150°C (300°F) Ober-/Unterhitze reduzieren. Die vorgebackenen Teigrollen mit einem sehr scharfen Messer diagonal in etwa 1,3cm dicke Streifen schneiden und dann mit etwas Abstand zueinander auf das Blech setzen und für weitere 35-38 Minuten backen. Die fertigen Biscotti auf einem Kuchengitter komplett abkühlen lassen.
4. Die Schokolade schmelzen und die Biscotti mit einem Ende in die Schokolade tauchen, etwas abtropfen und trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Chocolate Ginger Biscotti
- Prep Time: 00:25
- Cook Time: 01:15
- Total Time: 02:00
- Yield: 35 1x
- Category: Cookies
- Method: -
- Cuisine: Italy
- Diet: Vegetarian
Description
Delicious little treats that go along great with a cup of tea or coffee. We love these Chocolate Ginger Biscotti. Lovely flavors!
Ingredients
For the dough:
1/2 cup (110g) butter, at room temperature
1 cup (200g) sugar (fine)*
2 medium eggs
1 1/2 tsp. zest of organic orange
1 tsp. vanilla extract*
2 1/2 cups (325g) all-purpose flour*
2 tsp. baking powder
1/4 tsp. salt
6 oz. (170g) semi-sweet chocolate* (61%), chopped
1/3 cup (80g) candied ginger*, chopped
1 small egg white
For the chocolate coating:
3.5 oz (100g) semi-sweet chocolate* (61%), melted
Instructions
1. Preheat the oven to 160°C (325°F). Line a baking sheet with baking parchment and set aside. Mix the flour, baking powder and salt and set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add orange zest and vanilla extract and mix in. Next, add the flour mixture and mix in until just combined. Finally, add the chopped chocolate and ginger and fold in. Divide the dough in two and shape each portion on a floured surface into a log with a length of about 30cm. Place those logs on the prepared baking sheet (keep enough space in between), brush them with egg white and bake for about 35-40 minutes. The logs should be golden brown and firm the to touch. Take them out of the oven and let them cool down for about 10 minutes.
3. Reduce the temperature of the oven to 150°C (300°F). Cut the prebaked logs with a really sharp knife diagonally into 1,3cm strips, place them with some space inbetween on the baking sheet and bake for another 35-38 minutes. Let them cool down completely on a wire rack.
4. For the decoration melt the chocolate and dip one end of each biscotti into the chocolate and let it dry.
Notes
Enjoy baking!
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Das hört sich schon mal extrem lecker an und alles mit Schokoglasur schmeckt bekanntlich ja sehr gut :D