Chocolate Ginger Walnut Biscotti

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate. Cooking tip: Avoid getting water in the chocolate mixture while it's melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.

1 cup all-purpose flour, unbleached, spooned and leveled
⅓ cup unsweetened cocoa powder
1½ tsp. baking powder
¼ tsp. sea salt
1 large egg + 1 large egg yolk
½ cup sugar
1 tsp. pure vanilla extract
¼ cup Canola oil
½ cup walnuts, coarsely chopped
3 oz dark chocolate, coarsely chopped (½ cup)
¼ cup crystallized ginger, finely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). 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” long and 2½” wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan.

Reduce oven temperature to 325°F (165°C/140°C fan, Gas Mark 3).

Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each ½” thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Makes 2½ dozen.