If you enjoy the marriage of chocolate and ginger, you’ll love these rich biscotti.

Makes about 30 biscotti

PREP TIME: 30 minutes
COOKING TIME: 50 minutes
COOLING TIME: 15 minutes

INGREDIENTS

• 2 cups plus 2 Tbsp all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ½ cup dark chocolate chips or coarsely chopped dark chocolate
• ¼ cup finely chopped crystallized ginger
• 1 large egg white
• 1 Tbsp water

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
3. In a large bowl and using an electric mixer, beat together the sugar, eggs, butter and vanilla extract until pale and thickened, about 3 minutes.
4. Stir the flour mixture into the sugar mixture until no streaks of flour remain. Stir in the chocolate and ginger.
5. Divide the dough in half and shape each piece into a log, about 3 inches wide and ¾ inch thick. Place the logs on the prepared baking sheets and square them off.
6. In a small bowl, beat together the egg white and water. Brush the egg white mixture all over the logs of dough.
7. Bake for 30 minutes. Remove from the oven and let the logs cool on the baking sheets for 15 minutes. Turn down the oven temperature to 325°F.
8. Using a sharp, serrated knife, cut the cooled dough into ½-inch slices, cutting slightly on the diagonal. Arrange the slices, on their sides, on the baking sheets.
9. Bake until the biscotti are lightly toasted and dry to the touch, about 20 minutes. Let the biscotti cool completely on the baking sheets. (The biscotti can be stored in an airtight container at room temperature for up to 1 month.)