Crystallized Ginger and Bittersweet Chocolate Biscotti
Posted by: Shaz Fri, 8 Jul 2005, at 2:16 p.m.
Source: Canadian Living Magazine, December 1998 and Epicurious

Ingredients:
2 cups flour
1/2 cup crystallized ginger -- finely chopped
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
4 ounces bittersweet chocolate -- chopped
1 egg white
1 Tablespoon water
1/2 teaspoon sugar
 

Directions:
In a large bowl stir flour, ginger, baking powder and salt. In separate bowl, whisk sugar, eggs, oil and vanilla; stir into flour mixture to form soft, sticky dough. Stir in chocolate.

Transfer dough to floured surface; form into ball; divide in two. Roll each half into an 8" log. Place on non-stick pan. Mix egg white and water; brush over logs. Sprinkle sugar over top.

Bake in center of 350° oven for 25 to 30 minutes until browned and firm to the touch. Cool 10 minutes. Slice diagonally in 1/2" slices. Stand biscotti on
baking sheet. Bake about 25 minutes until golden

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NOTES : Notes from Gail's board: I usually make 1-1/2 X's the recipe, making 2 longer biscotti logs. I coarsely chop the ginger. I sometimes use ginger preserved in syrup, rather than crystallized ginger. I used chocolate chips once. For the egg wash I usually take a bit of the egg white from one of the eggs going into the biscotti, rather than wasting an egg. I like to use coarse, crystallized sugar to sprinkle over the top - gives it an interesting crunchiness and an appetizing appearance on top.