Name: Chocolate, Hazelnut and Ginger Biscotti
Yield: Makes about 48
Ingredients: 1 2/3 cups all purpose flour; 1 cup sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 large eggs; 2 teaspoons vanilla extract; 1 1/4 cups semisweet chocolate chips (about 8 ounces); 2/3 cup hazelnuts, toasted, husked, coarsely chopped; 1/3 cup finely chopped crystallized ginger; 6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped

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Chocolate, Hazelnut and Ginger BiscottiJeff Sarpa

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.

Recipe notes

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