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Gingerbread Chocolate Chunk Biscotti

Gingerbread Chocolate Chunk Biscotti

Photo by Goran Kosanovic for The Washington Post


These biscotti have all the appeal of the traditional twice-baked treat: a satisfying crunch that holds up to an enthusiastic dip into cappuccino (or whatever your brew is) and just the right level of sweetness. Subtly seasoned with the warm, fragrant spices of gingerbread and loaded with chunks of dark chocolate, they also have a distinctly new flavor twist that makes them ideal for the holidays. It’s also nice to know they are a more healthful choice, made with olive oil, whole-grain flour and less sugar than most cookies.



1 1/4 cups (120 grams) whole-wheat pastry flour or regular whole-wheat flour

1 cup (120 grams) all-purpose flour

1 1/4 teaspoons ground ginger

1 1/4 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup olive oil

1/2 cup (100 grams) granulated sugar

1/4 cup (53 grams) packed dark brown sugar

2 large eggs

1/2 cup (85 grams) chopped dark chocolate (60 to 70 percent cacao solids)



Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.

Whisk together the flours, ginger, cinnamon, baking powder and salt in a medium bowl.

Combine the oil, the sugars and the eggs in a mixing bowl, whisking until well combined. Add the dry ingredients in three or four increments, stirring until well incorporated. Add the chocolate, stirring to distribute evenly.

Divide the dough in half; place both portions on the baking sheet and shape each into a log that is 6 inches long and 3 inches wide, making sure the logs are spaced 3 inches apart. Bake for 30 minutes, until golden brown and firm, then transfer to a wire rack (on the baking sheet) and let cool for 15 minutes.

Reduce the oven temperature to 300 degrees. If you used parchment to line the baking sheet, replace it with a new piece.

Transfer the logs to a cutting board. Use a serrated knife to cut each log crosswise into 8 or 10 slices (depending on how thick you like your biscotti). Lay the slices on the baking sheet on one of their cut sides; bake for 15 minutes, until toasted and lightly browned. Transfer to a wire rack to cool completely.


Makes 20 servings

Serving size: 1 biscotti


Per serving: Calories 160; Total Fat 8g; (Sat Fat 2g); Protein 2g; Carb 20g; Fiber 1g; Cholesterol 20mg; Sodium 65mg; Total Sugar 9g



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