Chocolate and ginger biscotti

As I get older [sigh], I find my sweet tooth isn't quite what it used to be [shock mingled with relief]. Sure there's still room for a big fat slice of banoffee pie, but I'm also starting to appreciate less sweet desserts, like salted chocolate and cranberry cookies and these chocolate and ginger biscotti.

I was a little impatient with this batch, not quite waiting long enough for the baked logs to cool which meant the insides were still a bit squishy and the slices got thicker and chunkier to prevent them crumbling.

Next time I would probably add more ginger and maybe include some ground ginger powder as well. I'll definitely wait longer and make sure the loaves cool all the way through as well. Thinner slices have a little more elegance and there's less chance of cracking a tooth too!



Chocolate and ginger biscotti

1 3/4 cups plain flour
1 1/2 teaspoons baking powder
1/3 cup cocoa powder
3/4 cup sugar
1/2 cup blanched almonds
1/2 cup crystallised ginger, chopped
1 teaspoon ground ginger powder (optional)
3 eggs

Preheat the oven to 160C/325F.

Combine all the ingredients in a bowl and mix well until it comes together into a stiff dough.

Divide the dough into two and knead each on a lightly floured surface until it comes together smoothly. Transfer both logs to a baking tray lined with baking paper.

Bake the logs for 35 minutes and allow to cool completely.

Using a serrated knife, cut the log into thin slices and lay them flat and spaced apart on a baking tray lined with baking paper. Bake for 10-15 minutes or until the biscuits seem crisp (remember that the biscuits will harden once they cool).

Serve with tea or coffee. Dunking is not mandatory but always an option.