Ginger, dark chocolate and almonds taste even better when combined to make spicy, sweet and crunchy biscotti. Best served with a hot drink for dunking.
Movies and television shows are full of things that require a suspension of disbelief, e.g.
- People with average income jobs somehow paying rent for huge apartments.
- Candles everywhere during romantic scenes (where did they come from? who lit them? where do they have space to store them? why is nobody concerned about the fire hazard?).
- Making plans with a new acquaintance without exchanging phone numbers or addresses.
I’m happy to let these slide for the sake of enjoyment, but the one that really pains me is when characters abandon or throw away food. If I decide to storm out of a restaurant before the waiter has delivered my order, you’d better believe I’m getting it packed up to go. Sure, it may undermine my attempt at a dramatic exit, but I’m not going to waste good food!
Is it strange that I pay so much attention to onscreen food, or do other people do this too? I often decide to bake something just because I’ve seen it on television and that’s how I came to make these biscotti. I can’t even remember which show I saw them in, but I’ve had biscotti on my mind for months now.
I’ve heard biscotti described as dry dust bricks trying to pass as cookies, which is not entirely untrue if you hate yourself and attempt to eat them without dunking. Once paired with a hot drink, their tastiness factor increases a thousand-fold, especially when each mouthful includes a burst of delicious spicy crystallised ginger, rich dark chocolate and crunchy almonds.
- The biscotti can be cut to your preferred thickness, but the second cooking time will need to be adjusted accordingly.
- If you can’t find/don’t like crystallised ginger, substitute with dried apricots.
Ginger and Dark Chocolate Biscotti
- 3/4 cup white castor sugar
- 2 medium eggs
- 1 tsp vanilla paste
- 2 cups flour
- 1 tsp baking powder
- 1 tsp flaky sea salt
- 100 g dark chocolate roughly chopped
- 1/2 cup crystallised ginger roughly chopped
- 3/4 cup almonds roughly chopped
- Preheat oven to 160ºC, bake.
- Using the whisk attachment on an electric mixer, whisk the eggs, sugar and vanilla together until light and fluffy.
- In a separate bowl, combine flour, baking powder and salt. Swap whisk attachment with beater, add flour to eggs and beat until combined.
- The mixture should have a damp, dough consistency - add more flour if too wet.
- Add chocolate, ginger and nuts and beat gently on a low speed to disperse through the dough.
- Tip the dough out onto a lined baking tray and shape into a rectangle approximately 40x12cm.
- Bake for 30mins until firm, but still light in colour. Remove from oven and leave to cool.
- Cut into 1cm thick slices, and arrange cut side down on a lined baking tray. Bake for another 20-30mins at 150ºC, flipping each slice over half way through, until golden and hard.
- Store in an airtight container.