410g (3¼ cups) all-purpose flour
80g (¾ cup) TCHO Cocoa Powder
1 tsp ground ginger
1 tsp baking powder
1/8 tsp baking soda
170g (¾ cup) unsalted butter, softened
315g (1½ cups) sugar
1 T orange zest
85g (3 oz) walnuts, chopped (see Recipe Note)
115g (4 oz) TCHO 70% Dark Chocolate from Ghana, chopped (see Recipe Note)
57g (2 oz) crystalized ginger, finely chopped
Preheat oven to 325oF. Line a baking sheet with parchment paper. Prep another sheet of parchment of the same size.
In a medium mixing bowl, whisk or sift together the dry ingredients: AP flour, cocoa powder, ground ginger, baking powder, and baking soda.
In a mixer with paddle attachments, cream together the butter and sugar.
Add the orange zest and mixing in your eggs one at a time.
Mix in your in your dry ingredients until about 80% of the way combined.
Mix in your walnuts, chocolate chunk, and crystalized ginger until evenly incorporated.
Divide the dough into 3-4 equal parts. Form each piece of dough into a ball and then roll into a uniform log that is about the height width of your baking sheet (short side) and place onto your prepared baking sheet. Make sure you can keep about 2 inches of space between each log. You shouldn’t need to flour your surface because of the butter in the recipe, but if your dough is too sticky, you can lightly dust with flour if needed. Once you have your logs lined up on your baking sheet, place the second sheet of parchment over the top. Then, use another similar sized baking sheet or book to evenly press down on the logs to flatten them a bit (about ¾ to 1 inch thick and 2 inches wide).
Bake for about 20-25 minutes, the center of each log shouldn’t be squishy or doughy feeling but it will give a little when pressed. Remove from the oven and let cool.
At this stage, when the logs are total cool, you can either wrap the log really well with plastic wrap and freeze for up to 3 months to have on hand in a pinch. Or move on to the next step!
Preheat oven to 325oF. Line a baking sheet with parchment paper (you can reuse the same pan and parchment as the first bake).
Using a sharp knife and cutting board, slice the biscotti on a bias to your desired thickness (shoot for somewhere between ¼ to 1 inch thick).
Place biscotti flat on the baking sheet (cookies can touch for this stage, but it’s best to leave a little wiggle room for air flow).
Bake for about 10-15 minutes depending on the thickness of your biscotti; should be pretty firm when you touch the center.
Let cool and enjoy with your favorite coffee, tea, or drinking chocolate! These biscotti taste great with our Golden Milk Drinking Chocolate (#winkwinknudgenudge).
Chop your chocolate and nuts to the rough size of a pea. You want to be able to see those beautiful chunks in the cross sections of the biscotti, but larger pieces may make it difficult to roll out uniformly.
If you want larger biscotti, you can make 2 larger logs instead 3-4, just adjust the initial cooking time a little higher.