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.
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
60g melted butter, cooled
1tsp vanilla extract
- Pre-heat the oven to 180C/GM4. Melt butter in a small saucepan and leave to cool.
- Sieve flour, cinnamon and nutmeg together into a large mixing bowl and add the sugar. Stir well to combine.
- Chop Beech’s ginger dark chocolate into small chunks and add to the flour mixture.
- Roughly chop the almonds and add to the flour mixture.
- 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.
- 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.
- 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.
- 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.