Dark Chocolate and Ginger Biscotti

Instructions

1. Preheat the oven to 350º F.
2. Combine eggs, egg white and vanilla in a large bowl. Stir with a wire whisk.
3. In a medium mixing bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, cocoa powder, salt and ground cloves. Add in the Chocolate chips and chopped ginger and combine. Stir 1/2 of the dry mixture into the eggs and vanilla and mix well. Add in the remaining dry ingredients and stir until totally incorporated.
4. Divide the dough in half, and turn out onto a large baking sheet coated with the cooking spray. Shape the dough into a 12" long roll; flatten with the palm of your hand until it’s about 1/2" thick. Repeat with second half of the dough; keeping the two flattened rolls at least 6 inches apart.
5. Bake for 25 minutes. Remove the partially cooked dough from the baking sheet to a wire rack and let cool for about 10 minutes.
6. Carefully, move the cooled dough to a cutting board and cut each section on the diagonal into 18 slices (1/2" each). Place the slices cut sides down back onto the baking sheet. Bake for 10 minutes. Turn the biscotti over and cook for a remaining 10 minutes. Remove from the baking sheet to the wire rack and let cool completely. The cookies will be slightly soft in the center, but will harden as they cool and will be super crunchy.
7. NOTE: You can substitute semi-sweet chocolate chips if you prefer.

• Servings : 36
• Course : Breakfast, Brunch, Dessert, Snack
• Recipe Type : Breakfast, Chocolate