Chocolate Ginger Biscotti

When hubby and I travel I try to make healthy snacks to go along for the ride, especially when it involves air travel.  Chances are usually 100% that you'll have a "glitch", missed connection, delays, etc, etc.  For the trip down to Riviera Maya this past week, I started my Christmas baking with these chocolate ginger biscotti, knowing they wouldn't last but a few days.  Yes, they were that good!  My only regret was that I didn't make more...could have sold a few to the other passengers as they forked over $8.00 for a salty, tasteless airline snack pack!

More about our trip, later...  Right now you should run to your kitchen and give these a try.  

Chocolate Ginger Biscotti

1/2 cup chopped pecans

1 cup sugar

2 tsp baking powder

2 cups plus 2 Tbsp flour

2 large eggs, for the batter

1 egg for brushing the tops, lightly beaten

2 Tbsp vanilla

1/2 cup crystallized ginger, cut up

1/2 cup mini or regular size chocolate chips

2 Tbsp water (depending on the dough consistency)

Preheat oven to 350 degrees.

In a large mixing bowl stir the pecans, sugar, baking powder, 2 cups flour and the chocolate.

In a smaller bowl, stir the 2 eggs and vanilla until blended.  Add to the flour mixture, then add the ginger and stir.  Wet your hands and start to "work" with the dough.  It will be very sticky.  If it is too dry add some of the additional water until you can form a ball.  If they are too sticky, add some additional flour.  Cut in half. 

On a floured surface, shape each half into a "log" shape about 12 inches long, 3 inches wide and 3/4 inch high.  Place the loaves onto a parchment covered cookie sheet.  Brush with the 1 beaten egg.

Bake for 40 minutes, turning the pan half way through the cooking time.  They should be golden brown.  Remove and cool for about 20 minutes.  Lift the loaves onto a cutting board and using a serrated knife, cut into 3/4 inch slices.

Traditional biscotti get their crunch by baking twice.  I don't like them hard unless they're for dunking.  If you choose to bake twice, reduce the oven temperature to 200 degrees and bake for an additional 20 minutes.  Cool and hide store.  The chocolate and spicy ginger is a great combination.  Love them!