With the richness of dark chocolate and heat of crystallized ginger, these Dark Chocolate & Ginger Biscotti are like a gingerbread cookie made over to look a bit fancier. These are the perfect addition to any holiday cookie plate!
Yields 26-30 biscotti
Place a rack in the center of the oven and preheat the oven to 350°F and line a large baking sheet–or two small baking sheets–with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cloves, ginger, cinnamon, black pepper, and salt. Set aside.
n the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, beat together the oil and sugars until light in color. This should take about 2-3 minutes on medium high. Add in the eggs 1 at a time and beat until combined. Add in the vanilla extract and molasses. Mix until combined.
Mix in 1/2 of the dry ingredients and mix until the dough just starts to come together. Add in the second 1/2 and mix until just combined.
Scrape down the sides of the bowl with a rubber spatula. Stir in the chopped chocolate and crystallized ginger until evenly distributed; be careful not to overmix the dough.
Using the rubber spatula, split the dough in half. Lightly flour your hands (the dough will be a bit sticky), and on the prepared baking sheet, shape the dough lengthwise into two logs about 3″ x 12″. (If using one large baking sheet, try to shape your logs along the edges as they will spread while baking and you don’t want them to bake into one another). Sprinkle the logs with a bit of coarse or flaked salt.
Bake for 30-35 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes on the baking sheet. In the meantime, lower the oven to 300°F. After the 10 minutes has passed, transfer the two logs to a cutting board or countertop. Using a serrated knife, cut diagonally into 1/2″ thick slices.
Line the baking sheet with another piece of parchment paper and line up the sliced cookies so that one of the cut sides faces up.
Bake for an additional 15-20 minutes at 300°F. Remove from the oven and allow to cool on the baking sheet. The biscotti will feel soft while hot, but they will harden and dry out as they cool.
Once cooled, move to a wire rack or set on top of a piece of wax or parchment paper. Melt the chocolate in a microwave safe bowl, start with 30 seconds on high and stir. Continue to heat for 15 seconds on high until fully melted. Using either a piping bag with the tip cut off (or a spoon), drizzle the melted chocolate over the up-facing side of the biscotti. Allow the drizzle to set-up and store in an airtight container.