Just My Cup of Tea

This time of year, drinking tea can be the most appealing way to hydrate, and what better way to enjoy a cup of tea than with a tasty chocolate morsel?  Tonight, I attempted to make double dark-chocolate and ginger biscotti, a variation of the classic Italian twice-baked cookie.

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1 egg, plus 1 egg yolk

1/2 cup sugar

1 tsp vanilla extract

1/4 cup canola oil

1/2 cup walnuts, coarsely chopped

1/2 cup dark chocolate chips

1/4 cup finely chopped crystallized ginger

See complete preparation instructions at WholeLiving.com.

 

 Don't be afraid of over-baking them.  The crunchier, the better!  

Note: Biscotti are also traditionally eaten with coffee (for dunking) and wine.