Ginger Chocolate Buckwheat Biscotti


I initially planned to post this biscotti recipe in the fall two years ago but things got sidetracked and thoughts drifted away. Although the original recipe came from my Italian chef twin sister years ago, I had been adding, subtracting and once again adding unique ingredients along the way. Eventually the final result of these experimentations settled on a few pieces of paper featuring the below ingredients, left nestled in between pages of my recipe journal for quite some time.

Warm heat from the ginger and the distinctive flavour from the buckwheat together with anise make the biscotti a welcome addition to chilly autumn afternoons. All you need is to make sure you keep your pantry well-stocked, as this recipe is quick and easy for unexpected baking cravings. For a more wintery presentation, I sometimes add dry cranberries.

anise_seedginger_chocolatebiscotti_dough buckwheat_biscotti_dough biscotti2 biscottibiscotti3

Ginger Chocolate Buckwheat Biscotti

Makes about 15 pieces

1 cup unbleached white flour
½ cup buckwheat flour
½ cup blanched almond meal
1½ teaspoons baking powder
½ teaspoon cardamom
2 teaspoons anise seed, ground
1/3 cup salted butter, room temperature *if you are using unsalted butter, add a pinch of salt
½ cup plus 1 tablespoon cane sugar
2 free range eggs, room temperature
1/3 cup crystallized ginger, cut into ¼ inch pieces
1/3 cup dark chocolate, cut into small pieces
1/3 cup pecans, chopped into small pieces
1/3 cup shredded coconut

Preheat the oven to 350F.

Place the flour, almond meal, baking powder, cardamom and anise seed in a bowl, and whisk well. Set aside.

In the bowl of a stand mixer, beat the butter until creamy and add the sugar a small amount at a time. Beat well and scrape the side of the bowl as necessary to ensure all the ingredients are well combined.

Add the eggs one at a time, and beat to combine.

Add 1/3 of the dry mixture and stir on medium speed. Continue to stir and add the other 1/3. Reduce the speed, add the rest of the mixture and continue until well mixed.

Stir in the ginger, chocolate, pecans and coconut. Mix thoroughly until combined.

On a baking sheet lined with a piece of parchment paper, spread the dough into a rectangle shape, about ¾ inch thickness.

Bake in the centre of the oven for 20 minutes. Take the baked dough out of the oven and let cool for 30 minutes.

Set the oven to 300F.

Then gently cut the dough into strips, about ¾ inch each, using a serrated knife. Bake cut side down for 30 minutes, flipping half way through.

Let cool completely on a rack. Store in an airtight container.


Print Friendly

22. October 2014 by Emi Uchida
Categories: Baked Goods, Dessert, life style, Recipe, Snack | Tags: , , , , , , , , | 3 comments

Comments (3)

  1. Not only does this biscotti look delicious but it is so beautifully captured as well, great job.. love your photography and styling!

  2. These biscoti have all the ingredients that I like , they are delicious and can not wait for the fall to prepare , here in Uruguay it is spring and I will prepare soon.

  3. Wonderful web site. A lot of useful info here. I am sending it to a few pals ans
    also sharing in delicious. And naturally, thanks in your effort!

Leave a Reply

Required fields are marked *