Hazelnut and Ginger Biscotti with Chocolate Icing

Hazelnut and Ginger Biscotti with Chocolate Icing

I make biscotti around this time every year.  It is great to have on hand when you have company and it's fun to give away.  Maybe you borrowed something from a friend, or they left their casserole dish at your house, or you are leaving dinner on your friends front porch; tuck these inside to let your friends know that you are thinking of them and how thankful you are for their friendship.  At Thanksgiving or Christmas, you can wrap them in cellophane, tie them with a bright ribbon and put them in a basket with a bag of  your favorite coffee and give as a gift.  They're even fun to make!  You will be surprised how easy they are!

Hazelnut and Ginger Biscotti with Chocolate Icing

Ingredients

2 C. flour

1 C. sugar

1 t. baking soda

1 t. salt

3 eggs

2 t. vanilla extract

1 C. chopped, toasted hazelnuts

1/3 C. finely chopped crystallized ginger

1 1/2 C. chocolate chips

Directions

Preheat oven to 350 degrees. 

Line baking sheet with parchment paper or silpat.  Sift flour, sugar, baking soda and salt together.  Set aside.  In a mixer, combine eggs and vanilla and beat until blended.  Add dry mixture, hazelnuts, and ginger.  Mix until just combined.  Turn dough out onto floured work surface and work dough into a ball.  Split the ball in half.  Roll each half into a log shape and place each lengthwise on baking sheet.  Press rolls slighty using flat fingers.  Place in over and cook for 35 minutes.  Remove from oven.  Cool for 10 minutes.  Using a knife, cut biscotti crosswise into 1 inch sections.  Turn each on side and place cookie sheet back in oven for another 12 minutes.  Remove from oven and transfer biscotti to cooling rack.

When biscotti is completely cooled, they will be ready for their chocolate coating.  Take a sheet of wax paper and place it on a cookie sheet*. In a double boiler, melt chocolate chips, stirring frequently with heat-safe rubber spatula.  Take each piece of biscotti and dip flat side into chocolate using left hand.  In your right hand, lightly run your spatula down the new chocolate coating and place biscotti chocolate side down on the sheet of wax paper to cool.  To store, put them in the refrigerator in airtight containers or freeze for up to one month.

*The reason you place them on a cookie sheet is so you are able to move them to a place to continue to cool.