I don't know why I always wanted to make biscotti, never really liked it as a cookie, so I thought that this recipe, which came across on the Martha Stewart website. I've read that other people have had problems with her recipes, I've tried some, and they've turned out fairly well, though this one did not quite make me proud to say that I've made it. Not that it tasted bad, it just looks not quite like it should, it broke apart after the first baking, after I sliced it. Biscotti means twice-baked, the first time you bake it in a log shape, then you slice it along the diagonal, and bake it a second time. I changed the nuts to hazelnuts, you can imagine why, and changed the oil in it, it was originally canola oil, to utilize some of the roasted hazelnut oil that I have. The ginger and dark chocolate and hazelnuts work in this cookie.Double Dark Chocolate Hazelnut and Ginger Biscotti
Adapted from a recipe from Martha Stewart
1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg plus 1 large egg yolk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup roasted hazelnut oil
1/2 cup hazelnuts, coarsely chopped
3 ounces dark chocolate, coarsely chopped (1/2 cup)
1/4 cup finely chopped crystallized ginger
Preheat oven to 350F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
With moistened hands shape the dough into 2 logs, each about 9 inches long and 2-1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325F.
Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Makes 2-1/2 dozen biscotti.