Ingredients
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2 1/4 cups flour
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1/2 cup sugar
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1/2 cup dark brown sugar
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2 tsp baking powder
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1/4 tsp salt
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2 tsp ground cinnamon
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2 tsp ground ginger
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1/8 tsp ground cloves
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3 large eggs
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2 tbsp crystallized ginger
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7 tbsp unsalted butter, melted
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2 (3.5 oz) bars dark chocolate
Steps
1
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
2
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
3
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash.
4
Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
5
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
6
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens. Meanwhile, Break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds.
7
Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.
