Eggless Candied Ginger & Chocolate Biscotti

Eggless Candied Ginger Chocolate Biscotti

Eggless Biscotti is becoming a tradition in my family. Replacing egg with flaxseed works perfect and allow me to enjoy this baking delicacy!

Eggless Candied Ginger & Chocolate Biscotti
Eggless Candied Ginger & Chocolate Biscotti

My mom came over to help me take care of kids, while I attended 1 week module at NIFT. So I baked these crunchy and perfect dunk-in snack to send with her for my family at home.

Eggless Candied Ginger & Chocolate Biscotti
Eggless Candied Ginger & Chocolate Biscotti

Baking these biscottis, also gave me a chance to use up whatever leftover candied ginger I had from baking Eggless Christmas Cake.

I so loved the recipe and wanted to coat in melted chocolate as well, but I ran out of chocolate and just had enough to add few chopped bits in the batter.

Eggless Candied Ginger & Chocolate Biscotti
Eggless Candied Ginger & Chocolate Biscotti

Apart from sending it to my sister & kids, I saved a few for V as well.

Eggless Candied Ginger & Chocolate Biscotti
Eggless Candied Ginger & Chocolate Biscotti

It was a perfect hit with everybody! There is very little that can go wrong with a biscotti.

Rather biscotti is a perfect way to salvage, undercooked cakes & breads.

Eggless Candied Ginger & Chocolate Biscotti
Eggless Candied Ginger & Chocolate Biscotti

Eggless Candied Ginger Chocolate Biscotti

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12-15 biscotti

Ideal snack with cup of coffee or tea. Crunchy & perfect for dunk-in.

Ingredients

  • 1/4 Cup - Butter, room temperature
  • 1/2 Cup - Granulated Sugar
  • 2 Tbsp – Flax seed
  • 6 Tbsp – Warm water
  • 1 teaspoon vanilla extract
  • 2 cups - APF
  • 1 tsp - Baking Powder
  • 1/2 tsp - Salt
  • 3/4 cup - Semi-sweet Chocolate Chips, I used chopped Dark Chocolate
  • 1/4 cup - Candied Ginger, chopped into small pieces

Instructions

  1. Preheat oven to 180 C.
  2. Mix flax seed powder & warm water. Mix well & allow to stand for 5-10 mins.
  3. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add flax seed mixture and beat well. Mix in the vanilla extract. Gradually add the flour, baking powder, and salt, mixing until uniform. Stir in the chopped chocolate and candied ginger. The dough will be sticky.
  4. On a floured surface, form dough into a log 12-inches long by 3-inches wide and transfer to a baking sheet.
  5. Bake cookies for 25-30 minutes, or until the dough cracks on top and just begins to brown. Allow to cool on the cookie sheet for ten minutes, or it is cool enough handle.
  6. Using a serrated knife, cut the log into 1/2-inch slices. Place the slices cut side down onto the baking sheet.
  7. Reduce the oven temp to 150 C.
  8. Bake for an additional 10-12 minutes, or until the biscotti slices are lightly browned for a softer texture. For a crunchier texture, flip the biscotti over and bake for another 10-12 minutes.
  9. Cool biscotti to room temperature. Dunk in a hot cup of coffe & enjoy!

Notes:

adapted from Pastry Affair

Substitute candied ginger with any nut as per your taste.

Coat in Chocolate for a yum taste!

http://lemoninginger.com/2014/01/03/eggless-candied-ginger-chocolate-biscotti/

Linking this to -

  1. Bake Fest # 27, originally started by Vardhini
  2. Event- Holiday Baking – Cakes, Cupcakes & Cookies

3 thoughts on “Eggless Candied Ginger Chocolate Biscotti”

  1. hi Deepali! saw ur post on HBG, Fb page and came here…these look lovely and explored your blog a bit and found that you use P&S…these pictures look so lovely..are these also shot using P&S…i just love the photographs posted by some amazing bloggers like you and i cant tell you how inspired i am…

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