Chocolate Biscotti with Crystallized Ginger
Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma, puts her own spin on the classic Italian biscotti. The twice-baked cookies get zesty sweetness from crystallized ginger plus a double dose of chocolate from chopped dark chocolate and cocoa powder (Guittard cocoa rouge is her favorite). She also swaps out all-purpose flour for spelt and sweet rice flours. The cookies can be baked up to a week in advance, so they’re great when you’re entertaining and pair deliciously with Noci’s Goat's Milk Pots de Crème.
Ingredients:
- 3/4 cup (3 oz./90 g) whole spelt flour
- 1/4 cup (2 1/2 oz./45 g) sweet rice flour, plus more for dusting
- 1/3 cup (1 oz./30 g) cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg plus 1 egg yolk
- 1/2 cup (4 oz./125 g) coconut sugar or unrefined cane sugar
- 1 tsp. pure vanilla extract
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. fruity extra-virgin olive oil
- 3 oz. (90 g) dark chocolate, coarsely chopped
- 1/4 cup (1 1/2 oz./45 g) finely chopped crystallized ginger, plus more for sprinkling
Directions:
Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together both flours, the cocoa powder, baking powder and salt. Set aside.
In a large bowl, whisk together the egg, egg yolk and coconut sugar until blended, then whisk in the vanilla and olive oil until combined. Whisk in the flour mixture until smooth. Fold in the chopped chocolate and crystallized ginger.
Turn the dough out onto a work surface that is lightly dusted with rice flour and divide the dough in half. With moistened hands, shape each portion into a log about 9 inches (23 cm) long and 2 1/2 inches (6 cm) wide. Transfer to the prepared baking sheet and reshape if needed. Sprinkle the top of each log with crystallized ginger.
Bake until the logs are set on top, about 20 minutes. Let cool on the baking sheets for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Transfer the logs to a cutting board. Using a serrated knife, cut each log on the diagonal into 16 slices about 1/2 inch (12 mm) thick. Place the slices, cut side down, on the baking sheet. Bake until the biscotti are crisp, about 20 minutes, turning them over halfway through baking. Let cool on the baking sheet for 5 minutes, then transfer the biscotti to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Makes 32 biscotti.
Recipe courtesy of Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma
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