Double Dark-Chocolate and Ginger Biscotti

Double Dark-Chocolate and Ginger Biscotti (Adapted from Body & Soul)

1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 egg yolk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 cup canola oil
1/2 cup chopped walnuts, toasted
3 ounces dark chocolate, coarsely chopped
1/4 cup finely chopped crystallized ginger

Preheat oven to 350

In a medium bowl, whisk together flours, cocoa powder, baking powder and salt.

In a large mixing bowl, beat egg, egg yolk and sugar until light and fluffy. Mix in vanilla and oil until thoroughly combined.

Gradually mix in the dry ingredients just until combined. Fold in walnuts, chocolate and ginger.

Divide dough in half and shape into 2 logs about 9" x 2 1/2" on parchment lined baking sheets - lightly wet your hands if it begins to get too sticky. Bake until the top is set and firm, about 20 minutes. Remove and let cool for 10 minutes on the baking sheet.

Reduce oven temperature to 325.

Move loaves to a cutting board and cut them into 1/2" thick slices. Place them back on the sheet and continue to bake until crisp - about 20 minutes, turning the biscotti over midway through. Remove and cool 5 minutes on the baking sheet. Move biscotti to a wire rack and let cool completely.

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