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Chocolate-Hazelnut-Ginger Biscotti

This biscotti has so many tasty notes in it but it is the orange zest that lifts it above other cookies.


2 1/2 cups of all-purpose flour

1/2 cup unsweetened dutch process cocoa powder

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons of fresh orange zest (from two large oranges)

3 large eggs plus one large egg yolk

1/4 cup extra virgin olive oil

1 cup coarsely chopped blanched hazelnuts

3/4 cup coarsely chopped milk chocolate chips

1/2 cup finely chopped cooked candied ginger

What you do

1. Preheat the oven to 350 degrees. Whisk to combine flour, cocoa, sugar, baking powder, salt and zest in a bowl. With an elextric mixer or stand mixer, whisk eggs, yolk and olive oil in a separate bowl.

2. Gradually add the flour mixture to the egg mixture, raising speed to medium. Add in the nuts, chocolate chips and ginger.

3. Transfer dough to a lightly floured surface and divide in half. Use your palms, shape each piece into a log about 10 inches long and 2 inches wide. Arrange logs on parchment-lined baking sheet spacing about two inches apart. Flatten logs slightly.

4. Bake, rotating sheet halfway through, until firm to the touch, 30 to 35 minutes. Let cool on sheet on a wire rack 15 minutes. Reduce oven heat to 325 degrees. Transfer logs to a cutting board. Using a serrated knife cut into 1/2-inch slices.

5. Place slices, cut side down, on the sheet. Bake until firm to the touch and golden along the edges. About 40-45 minutes. Transfer to wire racks to cool completely.

6. Biscotti can be stored in an air-tight container for up to two weeks … if it isn’t gobbled up before then!

-Recipe adapted from Martha Stewart Holiday Cookies magazine


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