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Candied Ginger Chocolate Biscotti

Ideal snack with cup of coffee or tea. Crunchy & perfect for dunk-in.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Baking, Snack
Cuisine: Italian
Keyword: Bakery, chocolate, Coffee, cookies, eggless
Servings: 12 -15 biscotti

Ingredients

  • ¼ cup butter room temperature
  • ½ cup sugar granulated
  • 2 tbsp flax seed
  • 6 tbsp warm water
  • 1 tsp vanilla extract
  • 2 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup semi sweet chocolate chips or chopped chocolate of your choice
  • ¼ cup candied ginger chopped into small pieces

Instructions

  • Preheat oven to 180 °C.
  • Mix flax seed powder & warm water. Mix well & allow to stand for 5-10 mins.
  • 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.
  • On a floured surface, form dough into a log 12-inches long by 3-inches wide and transfer to a baking sheet.
  • 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.
  • Using a serrated knife, cut the log into 1/2-inch slices. Place the slices cut side down onto the baking sheet.
  • Reduce the oven temp to 150 °C.
  • 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.
  • Cool biscotti to room temperature. Dunk in a hot cup of coffe & enjoy!

Notes

  1. Substitute candied ginger with any nut as per your taste.
  2. Coat in Chocolate for a yum taste!