Dark Chocolate and Ginger Biscotti

Dark Chocolate and Ginger Biscotti

This biscotti recipe is for the traditionally dryer and harder version. If you like a softer biscotti, as I do, reduce the cooking time per cut side down to 6 to 7 minutes per side. They will be crispy on the outside, but softer in the middle.

Servings: 36


  • Large mixing bowl
  • Medium mixing bowl
  • Large mixing spoon
  • Wire whisk
  • Large baking sheet
  • Large wire cooling rack
  • Cutting board & Chef’s knife
  • Measuring cups and spoons

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