These biscotti have all the appeal of the traditional twice-baked treat: a satisfying crunch that holds up to an enthusiastic dip into cappuccino (or whatever your brew is) and just enough sweet taste and richness that they definitely qualify as a cookie, but not so much that they would seem entirely out of place on a breakfast table.
Subtly seasoned with the warm, fragrant spices of gingerbread and loaded with chunks of dark chocolate, they also have a distinctly new flavor twist that makes them ideal for the holidays.
Bake them, enjoy them and give them as gifts, because they are simply delicious and express the essence of the season. It's also nice to know that they are a better-for-you choice, made with olive oil, whole-grain flour and less sugar than most cookies. In all, they're the perfect cookie to represent my wish to you for a happy, healthy holiday season.
GINGERBREAD CHOCOLATE CHUNK BISCOTTI
16 to 20 servings
For some of the ingredients used here, you will find different weight equivalents for cups and grams in various online sources; we used the amounts in grams as listed (per the King Arthur chart).
MAKE AHEAD: The biscotti can be stored in an airtight container at room temperature for up to 10 days.
• 1 1/4 cups (120 grams) whole-wheat pastry flour or regular whole-wheat flour
• 1 cup (120 grams) all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (53 grams) packed dark brown sugar
• 2 large eggs
• 1/2 cup (85 grams) chopped dark chocolate (60 to 70 percent cacao solids)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.
Whisk together the flours, ginger, cinnamon, baking powder and salt in a medium bowl.
Combine the oil, the sugars and the eggs in a mixing bowl, whisking until well combined. Add the dry ingredients in three or four increments, stirring until well incorporated. Add the chocolate, stirring to distribute evenly.
Divide the dough in half; place both portions on the baking sheet and shape each into a log that is 6 inches long and 3 inches wide, making sure the logs are spaced 3 inches apart. Bake for 30 minutes, until golden brown and firm, then transfer to a wire rack (on the baking sheet) and let cool for 15 minutes.
Reduce the oven temperature to 300 degrees. If you used parchment to line the baking sheet, replace it with a new piece. Transfer the logs to a cutting board. Use a serrated knife to cut each log crosswise into 8 or 10 slices (depending on how thick you like your biscotti). Lay the slices on the baking sheet on one of their cut sides; bake for 15 minutes, until toasted and lightly browned. Transfer to a wire rack to cool completely.
Nutrition: Per cookie (based on 20): 160 calories, 2 g protein, 20 g carbohydrates, 8 g fat, 2 g saturated fat, 20 mg cholesterol, 65 mg sodium, 1 g dietary fiber, 9 g sugar