Fond Farwell....

In honor of my dear, recently departed friends coffee and chocolate, I have decided to post a favorite recipe in their honor.  (This change was necessitated by recent tummy troubles for Aida). 

Double Dark Chocolate and Ginger Biscotti

from marthastewart.com

1 cup all-purpose flour, spooned and leveled

1/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1 large egg, plus 1 egg yolk

1/2 cup sugar

1 tsp vanilla extract

1/4 cup canola oil (vegetable works too)

1/2 cup walnuts, coarsely chopped

1/2 cup dark chocolate chips, melted (I use milk chocolate too, depending on what I have)

1/4 cup finely chopped crystallized ginger (found at your local natural grocery)

1. Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt until well combined; set aside.  In the large bowl of an electric mixer, beat egg, yolk and sugar until light and fluffy; beat in the vanilla and oil until well combined.  

3. With the mixer on low, beat in dry ingredients until well combined. Fold in walnuts, chocolate and ginger with a rubber spatula (dough should be very stiff but not crumbly).

4. With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide.  Bake until set on top, about 10 -20 minutes depending on oven and altitude (Once the top no longer looks raw and some cracks have started to form, I take the pan out. If they cook too long, the biscotti will crumble when sliced).  Cool for 10 minutes.  Reduce oven temperature to 325 degrees.

5. Transfer logs to a cutting board and, with very sharp knife, cut each log on the diagonal into 16 slices, each 1/2 inch thick.  Bake until crisp, about 20 minutes, turning biscotti over half-way through. Cool and store in airtight container for up to a week.  

Now just brew a hot cup of coffee (or tea) and enjoy!

I left the room for 2 minutes while she was awake and this is what I came back to :)