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Chocolate Ginger Biscotti

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 75
  • Total Time: 120
  • Yield: 35 1x



For the dough

  • 2 1/2 cups (325g) all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup (110g) butter, at room temperature
  • 1 cup (200g) sugar
  • 2 medium eggs
  • 1 1/2 tsp. zest of organic orange
  • 1 tsp. vanilla extract
  • 6 oz. (170g) semi-sweet chocolate, chopped
  • 1/3 cup (80g) candied ginger, chopped
  • 1 egg white

For the chocolate coating

  • 3.5 oz (100g) semi-sweet chocolate, melted


  1. Preheat the oven to 325°F (160°C). 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 on high speed until light and fluffy. Add the eggs one after another and mix in well after each addition. Add orange zest and vanilla extract and mix in. Add the flour mixture and mix in until just combined. Add the chopped chocolate and ginger and fold in. Divide the dough in two and roll out each portion on a floured surface to a roll of about 12 inches (30cm) length. Place the rolls on the prepared baking sheet (keep enough space in between), brush with egg white and bake for 35-38 minutes – they should be golden brown and firm to touch. Take out of the oven and let cool down for about 10 minutes.
  3. Reduce the temperature of the oven to 300°F (150°C). Cut the pre-baked rolls with a really sharp knife diagonally into 0.5 inches (1,3cm) stripes, place with some space on the baking sheet and bake for another 35-38 minutes. Let cool down completely on a wire rack.
  4. Melt the chocolate and dip one end of each biscotti into the chocolate and let dry.


  • Enjoy baking!