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Hmmm... food and fiction
9 Jan 2009 09:02I've been indulging in a series of Leverage fics that are using food as their theme and it made me want to bake again.
So last night I tried experimenting.... and made ginger dark chocolate chip biscotti.
The flavor is everything I wanted, but the chips made the cutting of and rebaking of the biscotti problematic (as well as burning the heck out of my finger tips).
I think I'll make it again with either dark chocolate chunks or with cocoa powder. I prefer chunks or chips because I like that burst of chocolate in the middle, not everywhere.
For those interested in trying their own version:
Preheat oven to 350 degrees F (180 degrees C).
Line a baking sheet with parchment paper. Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, powdered ginger and salt. Add to the egg mixture and beat until combined. Fold in the ginger chips and chocolate.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
Makes about 16 biscotti.
1/4 cup candied ginger chips
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups (225 grams) all-purpose flour
2 teaspoon ground ginger
4 ounces (110 grams) semi-sweet or bittersweet chocolate, chopped in 1/2 inch (1.25 cm) pieces
So last night I tried experimenting.... and made ginger dark chocolate chip biscotti.
The flavor is everything I wanted, but the chips made the cutting of and rebaking of the biscotti problematic (as well as burning the heck out of my finger tips).
I think I'll make it again with either dark chocolate chunks or with cocoa powder. I prefer chunks or chips because I like that burst of chocolate in the middle, not everywhere.
For those interested in trying their own version:
Preheat oven to 350 degrees F (180 degrees C).
Line a baking sheet with parchment paper. Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, powdered ginger and salt. Add to the egg mixture and beat until combined. Fold in the ginger chips and chocolate.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
Makes about 16 biscotti.
1/4 cup candied ginger chips
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups (225 grams) all-purpose flour
2 teaspoon ground ginger
4 ounces (110 grams) semi-sweet or bittersweet chocolate, chopped in 1/2 inch (1.25 cm) pieces
