Fresh Ginger and Milk Chocolate Biscotti – Make a day ahead for the perfect biscotti
230 grams/8 ounces cold unsalted butter
35grams/ 1 ounce peeled and sliced fresh ginger root
100 grams/1/2 cup sugar
100 grams/ ½ cup light brown sugar
100 grams/1/2 cup dark brown sugar
4 large cold eggs
510 grams/18 ounces plain flour
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
3 teaspoons baking powder
120 grams/4 ¼ ounces Plain flour
230 grams/8 ounces milk chocolate pieces
How to Make
Combine butter, ginger and sugars in the bowl of a food processor. Pulse until the mixture is fully blended and looks like wet sand. There should be no visible chunks of ginger left. Add the eggs one at a time, pulsing to blend in each egg before adding the next. Whisk together the flour, salt, cinnamon and baking powder until well blended. Add all of the flour mixture to the food processor and pulse until the dough comes together.
Sprinkle the counter with the remaining 120g of flour and turn the dough out onto the flour. Sprinkle 1/3 of the chocolate onto the dough and use a bench scraper to fold the dough around the chocolate. Add the next third and fold it into the dough. Add the final third and fold it until the dough is smooth and the chocolate is incorporated. Divide the dough in half. Wrap each piece in plastic wrap and refrigerate for at least four hours.
Preheat the oven to 350°F/ 325°F convection. Line two half sheet trays with parchment or foil.
Divide the first piece of dough in half and gently roll it out into a log approximately 10”x2” and place it on one of the prepared sheet trays. Do the same with the remaining half of the dough and place it on the other side of the sheet tray, leaving equal amounts of space between the two logs and from each side of the sheet tray. Do the same thing with the second piece of dough. Bake the logs for 23-28 minutes until the log are golden brown and cooked through. Slice each log on an angle into 1-2cm thick pieces. Set the end pieces aside for snacks. Lay the slices out on the sheet trays and return them to the oven. Bake for another 10-15 minutes until the slices are golden brown and dry to the touch. Let the cookies cool on the sheet trays before serving.
