Sunday, 13 November 2011

Mocha Ginger Biscotti

Biscotti are hard italian biscuits, which are usually served with coffee as breakfast or a snack. I love all things Italian food wise and make a number of different of types of biscotti, I like the combination of flavours in this bake, chocolate, coffee and ginger, its a bit festive and smells wonderful when baking. It makes a great gift served in a pretty metal tin or clear glass "kilner" style jar decorated with ribbon. I am entering this recipe in Vanessa Kimbells blogsphere campaign "Lets make Christmas".


  • 100g plain flour
  • 30g cocoa powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 120g sugar
  • 1/2 tbsp ground coffee
  • 30g dark chocolate - roughly broken 
  • 2 eggs beaten (use free range)
  • 2 balls of stem ginger - finely chopped

Heat your oven to 180c. Sieve flour, cocoa, baking powder and salt in your food processor, add the sugar, coffee and chocolate. Process until finely ground. Add the eggs and process until you have a firm dough, don't panic if it looks fairly sticky, it will be OK, quickly add the ginger and fold in. If you need to make the dough looser add milk. Tip it out onto a floured board, gently form into a log and place on a baking sheet. Bake for 30 minutes. Remove from the oven and turn the oven down to 150c. Allow your log to cool, then using a serrated knife carefully cut into 1cm wide slices. Lie these on a baking sheet and bake for 15-20 minutes until firm. Then allow to cool completely on a wire rack, then store in a jar or air tight tin.


Anna said...

Hi, these sound delicious! I'm looking for recipes that I can make now for Christmas Day gifts. How long do these keep for (in an air tight container)? Thanks Anna

Linzi_Barrow said...

Hi Anna, they keep for a couple of weeks in an airtight tin or jar. Hope you enjoy them

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