Double Dark-Chocolate and Ginger Biscotti

Pack two of these sweet treats with your lunch and the vending machine won't seem so tempting. Makes 30 cookies (84 calories each).

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate. Cooking tip: Avoid getting water in the chocolate mixture while it's melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg, plus 1 large egg yolk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup canola oil
• 1/2 cup walnuts, coarsely chopped
• 3 ounces dark chocolate, coarsely chopped (1/2 cup)
• 1/4 cup finely chopped crystallized ginger

Directions

1.         Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

2.        In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.

3.        With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).

4.        With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.

5.        Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2 inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

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