Tuesday was one of those rare days where I felt truly content and at peace. I can’t honestly say I remember the last time I felt that way. Part of Tuesday consisted of watching one of my all-time favorite movies: Amelie. It’s cute, quirky, in French, and has a great story. If you have not seen it, you absolutely must!
While watching this film, I tried out a chocolate ginger biscotti recipe (again with the chocolate and ginger!) I found over at Canelle et Vanille. I would not recommend doing both of these things at the same time for first time viewers. I have watched this film at least a dozen times, and I know exactly what’s going on even though I still don’t understand a word of French. If anything, do the baking before so you can enjoy the dessert while you’re watching the film.
I will just say from the start that this recipe was far more successful than the last chocolate and ginger recipe I attempted. I did make some modifications and will be putting my version up instead. However, she measured out everything in grams instead of cups/tablespoons/etc. Luckily my mom got an electronic scale for Christmas (fabulous timing!) and did not have to convert anything. But if you don’t have one of these, there are plenty of measurement conversions online. This one is a pretty good one.
Chocolate and Ginger Biscotti
Ingredients:
- 150 grams of butter, room temperature
- 200 grams of sugar
- 3 eggs
- 415 grams of whole wheat pastry flour
- 25 grams of Hershey’s special dark cocoa powder
- 12 grams of baking powder
- A little bit of salt
- 70 grams of crystallized ginger, diced
- 50 grams of semi-sweet mini chocolate chips
Steps:
- Cream the butter and sugar together. Add the eggs one at a time, scraping the bowl with a spatula to get everything mixed.
- Whisk together the cocoa powder, baking powder, flour, and salt. Add it to the butter, sugar, and eggs, and mix until combined. Then stir in the ginger and chocolate chips.
- Transfer the dough onto a baking pan lined with parchment paper. Form four logs, 10” x 2” each. Bake at 350F for about 25 minutes, or until knife inserted comes out clean.
- Let both logs cool completely, and then cut into 1/4” slices. Place them back on the baking sheet, and put them in the oven at 325F for 10 minutes. Remove, flip each slice over, and put back in the oven for an additional 10-15 miuntes.
And this is the delicious result:
They really did turn out 10 times better than the cookies I had made. It’s the right combination of chocolate and ginger, and is not too overpowering. It would be absolutely perfect with a cup of coffee!
