Chocolate Ginger Biscotti
- Cuisine: Italian
- Course: Dessert
Summary:
These vegan versions of the traditional twice-baked Italian cookie don't rise much during the first baking, so they have less of a curved shape. But the flavors of chocolate, spices and ginger come through. Besides vegan margarine, they call for Ener-G Egg Replacer, a powder available at Whole Foods Market.
If your margarine is unsalted, add a pinch of salt to the dough.
MAKE AHEAD: The rolled logs of dough can be tightly wrapped in plastic wrap and frozen for up to 3 weeks. Bring to room temperature before flattening and baking. The biscotti can be stored in an airtight container for up to 3 weeks.
Makes 26 biscotti
Ingredients:
- 2 cups flour
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/3 cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking powder
- 7 tablespoons salted vegan margarine, such as Earth Balance Natural Buttery Spread, at room temperature
- 3/4 cup sugar
- 3 tablespoons powdered egg replacer, such as Ener-G brand
- 6 tablespoons water
- 1 tablespoon freshly grated ginger root
- 1/3 cup skin-on whole almonds, toasted (see NOTE) and cut in half
- 1/4 cup shelled roasted and unsalted pistachios
- 1/4 cup (nondairy) bittersweet chocolate chips
Directions:
Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 baking sheets with parchment paper.
Sift together the flour, cloves, cinnamon, nutmeg, cocoa powder and baking powder in a medium bowl.
Place the margarine in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-high speed for 1 to 2 minutes or until the margarine is smooth. Reduce the speed to low, then add the sugar; beat for 1 to 2 minutes until incorporated, then increase the speed to medium-high and beat for 2 or 3 minutes, until the mixture is light and fluffy.
Combine the egg replacer and water in a small bowl, whisking until smooth. Add to the margarine-sugar mixture and beat on medium-high speed for 1 to 2 minutes or until incorporated, then add the ginger and beat until just combined.
Reduce the speed to low and add the flour mixture in increments, beating to incorporate between additions. Add the almonds, pistachios and chocolate chips; beat on low speed for a minute or so, just until they are incorporated.
Divide the dough in half; roll or shape each half into a log about 1 1/2 inches in diameter and 13 inches long, and place one on each baking sheet. Use your hands to slightely flatten the logs to a thickness of about 1/2 inch.
Bake both sheets for about 12 minutes, then rotate them top to bottom and front to back. Bake for 13 minutes, until the flattened logs are are slightly puffed, feel firm on top and spring back when lightly pressed. Let cool on the sheets for about 15 minutes.
Reduce the oven temperature to 300 degrees.
While the flattened logs are still slightly warm, use a serrated knife to cut them crosswise into 1-inch slices to form individual biscotti. Turn the biscotti on their sides and bake for 10 minutes, then turn them over and rotate the baking sheets top to bottom and front to back; bake with the second side up for 10 minutes or until crisp. (Do not underbake, or the cookies will quickly become stale.)
Let the biscotti cool completely on the baking sheets before serving or storing.
NOTE: To toast skin-on almonds, cook them in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are slightly darker in color and begin to smell toasty.
Recipe Source:
From Hareg Messert of Chez Hareg bakery in Washington.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
