Chocolate, Hazelnut and Ginger Biscotti Recipe | Epicurious.com
"For the crispiest cookies, slice the dough no thicker than a half inch. The biscotti keep well and look great wrapped in tinted cellophane tied with a silk ribbon or raffia, or packed into pretty holiday bags...."
INGREDIENTS
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1 2/3 cups all purpose flour
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1 cup sugar
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1/3 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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4 large eggs
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2 teaspoons vanilla extract
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1 1/4 cups semisweet chocolate chips (about 8 ounces)
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2/3 cup hazelnuts, toasted, husked, coarsely chopped
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1/3 cup finely chopped crystallized ginger
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6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
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