I was determined to use this sweetened ginger I got a little while ago. I don’t know why I bought it but I guess I just do that whenever I see something new. It’s similar to the concept of crystallized ginger but it seems to be made with confectioner’s sugar instead of granulated sugar.
Ideas started milling about in my head, Macadamia nuts and some dark chocolate? That seemed like a super flavor combo so I searched for a recipe (I wasn’t in the mood for writing my own that day) and found something close, Chocolate Hazelnut and Ginger Biscotti. I tweaked and resulted in a very mature biscotti. The initial taste is the smokiness of dark chocolate with only a faint sweetness. The rich macadamia nut makes a brief but valuable appearance, and the ginger lingers a bit as you finish crunching away. This is not for your next children’s birthday party, but it is perfect for coffee and/or tea with your pretentious mother-in-law.
Chocolate , Macadamia Nut, and Ginger Biscotti
~makes about 48 cookies
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs, divided
- 2 teaspoons vanilla extract
- 5 1/4 oz dark chocolate, roughly chopped
- 2/3 cup roughly chopped (no smaller than quartered) dry roasted macadamia nuts with sea salt
- 1/3 cup finely chopped sweetened ginger
Instructions –
1. Preheat oven to 350 degrees F.Line a large baking sheet with parchment paper.
2. Sift flour, sugar, cocoa powder, baking soda, and salt together, into a large bowl. Beat in 3 eggs and vanilla, until well blended. Stir in chocolate, macadamia nuts, and sweetened ginger.
3. Dough will be sticky so it helps to spray your hands with non-stick spray. Try to divide the dough into two and form each into a 11 inch log. Lay on the parchment paper 3 inches apart. Flatten the dough gently so that it’s about 2 1/2 inches wide.
4. Whisk last egg and brush over the dough.
5. Bake for 35 minutes, or until firm. Remove and cool for 15 minutes. Reduce oven temperature to 325 degrees F.
6. Use a long serrated knife to make 1/2″ slices. Lay the cookies flat on their sides on cookie sheets (you’ll need at least two large ones).
7. Bake for another 15 minutes. Cool completely before eating. Serve with coffee or tea. Store in airtight container for up to two weeks.
This looks FANTASTIC!
i don’t generally like biscotti–my teeth are sensitive to hard foods–but i don’t believe i could resist these. that’s a great combination of ingredients, and i’m particularly happy about the ginger. 🙂
These must’ve smelled really great. All that great ginger and nut flavor. We’ve been dropping chopped crystallized ginger in a lot of foods lately. It’s perfect.
Love it, and I LOVE macadamia nuts, oh I love them so much!!!!!
yum! I will have to try this! thanks for posting it :o)