Ginger dark chocolate Biscotti

Not being a huge fan of ginger, I am always wary of it as, too me, it can be very overpowering.  However, Beech’s ginger dark chocolate has a very subtle warmth from the ginger that works so well with the cinnamon and nutmeg in the Biscotti, with the almond chunks just giving the right amount of bite.

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Ingredients – makes 20

250g self raising flour

125g golden caster sugar

60g Beech’s Ginger Dark Chocolate

30g blanched almonds, roughly chopped

1 1/2 tsp cinnamon

1/4tsp grated nutmeg

2 eggs

60g melted butter, cooled

1tsp vanilla extract


  1. Pre-heat the oven to 180C/GM4.  Melt butter in a small saucepan and leave to cool.
  2. Sieve flour, cinnamon and nutmeg together into a large mixing bowl and add the sugar.  Stir well to combine.
  3. Chop Beech’s ginger dark chocolate into small chunks and add to the flour mixture.
  4. Roughly chop the almonds and add to the flour mixture.
  5. In a jug, whisk the eggs together with the cooled, melted butter and vanilla extract.  Pour into the flour mixture and stir well to create a loose dough.
  6. On a lightly floured surface, place the dough and divide into two.  Shape each piece into a log shape measuring 20cm by 5cm.  Place both logs onto a lined baking tray and bake for 25 minutes.
  7. Remove from the oven and leave the logs to cool on a chopping board for 30 minutes.  Using a serrated knife cut each log into 10 equal pieces.  Place each piece onto a lined baking tray, ensuring they are spaced well apart.
  8. Bake for a further 10 minutes until golden and hard.  Remove from the baking tray and leave to cool completely on  a wire rack before serving.

This will keep up to one week if stored in an air tight container.




2 thoughts on “Ginger dark chocolate Biscotti

  1. Sammie says:

    Ooh these Ginger Dark Chocolate Biscotti look and sound delicious. I actually love ginger, but agree it can be overpowering. Really love the addition of almonds and I have just about the right weight left, after making our son’s birthday cake. I will be trying these. Thank you for a fantastic recipe.


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