Double Dark Chocolate Ginger Almond Biscotti
By Carol Anne Wasserman, www.GetHealthyWithCarol.com
Ingredients:
1 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder (non-alkalized has the most antioxidants)
1 ½ teaspoons baking powder
¼ teaspoon sea salt
2 cage-free eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
3 tablespoons extra virgin olive oil or
Nutiva
coconut oil
1/3 cup sliced almonds
3 oz dark chocolate bar, chopped (I like Endangered Species 72% cocoa content
Supreme
Dark Chocolate Bar)
¼ cup finely chopped crystallized ginger
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. In a large bowl mix together the dry ingredients: flour, cocoa, baking
powder, and salt. Stir well with a wire whisk.
4. Pour the almonds, chopped chocolate bar, and ginger into the flour mixture.
Stir to coat all pieces with the flour mixture.
5. In a separate bowl beat the wet ingredients: eggs, maple, vanilla, and oil.
Beat well with a wire whisk.
6. Pour the wet ingredients into the dry and stir with a spatula until just
fully incorporated. Do not overmix!
7. Separate the dough into 2 equal portions.
8. With wet hands, shape each piece of dough into a log on the baking sheet. Log
should be about 8 inches long by 2 ½ inches wide. Make sure to leave room
between logs as they will expand a tiny bit.
9. Bakes logs for 20 minutes.
10. Remove logs from oven. Reduce oven temperature to 325. Let logs cool for 10
minutes.
11. Slice each log into 14 pieces, about ½ inch slices.
12. Bake for 10 minutes. Then flip each piece and bake for another 10 minutes on
the other side.
13. Remove from oven and let cool.