Happy New Year! Chocolate, Candied Ginger and Grapefruit Biscotti!

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

What a year it has been. It started with the launch of Artisan Bread in Five Minutes a Day. A project that I knew was a great concept, but had no idea that so many people would embrace it. Thank you all for the fabulous support and wonderful emails, pictures and thought provoking questions you’ve sent! Due to those inquiries and suggestions Jeff and I have embarked on our second book. This time we are focusing on breads made with whole grains and really healthy ingredients, that are still fast, easy and tasty! Even some gluten free breads. The book is due at the publisher in TWO days and we are working like crazy to get it in on time. It should be available next fall.

Of course, I need something to nibble on as I work on the book so I made my favorite biscotti. This is the one cookie that I can not keep my hands off of. I force myself to give some of them away so that I don’t eat the entire batch all by myself! 😉

In the past year I created Zoe Bakes as a way to fulfill my need to make pastries in a life that has been consumed with baking bread. Don’t get me wrong, I adore bread, but a pastry chef needs her sweets! This is where I play and dream. I’ve gotten so many of my ideas from reading your comments and visiting other bakers’ wonderful websites. The web has become my playground, a place to share ideas and gain inspiration. A true blessing and an absolute thrill.

Happy New Year to you all! Cheers!

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

Chocolate, Candied Ginger and Grapefruit Biscotti:

1 2/3 cups all-purpose flour

1 cup sugar

1/3 cup cocoa ( I used a really dark natural, but Dutch processed is wonderful as well)

1 teaspoon baking soda

1/2 teaspoon salt

3 large eggs

2 teaspoon pure vanilla

3/4 cup finely chopped high quality bittersweet chocolate

2/3 cups whole raw almonds

1/2 cup crystallized ginger

1/3 cup candied grapefruit (other candied or dried fruit will work as well)

Preheat oven to 350° and line a cookie sheet with parchment or a Silpat

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

Sift the flour, sugar, cocoa powder, baking soda and salt into the bowl of your mixer. With the paddle attachment, mix in the eggs, one at a time on low speed. Add the chocolate, nuts, ginger and candied grapefruit. Mix until everything is well distributed. The dough will be very sticky.

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

Scoop the dough out with a Bowl Scraper or Rubber Spatula onto the silpat or parchment.

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

Divide the dough in half. Using wet hands form the two halves into logs. You want the logs to be as even as possible from one end to the other.

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

Bake for 30+ minutes or until the logs are firm to the touch. Allow them to cool for about 25 minutes. If the logs are still too warm they will fall apart when you try to slice them.

Slice the logs into 1/2 thick slices with a serrated Knife.

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

Line them up on the silpat and bake them for 15 minutes. Flip them over

Chocolate, Ginger and Grapefruit Biscotti Recipe | ZoëBakes | Photo by Zoë François

and bake for an additional 10 minutes. If you like your biscotti slightly softer than reduce the baking by about 10 minutes. If you do this they will not store quite as long. If baked until dry they will store for several days, if you don’t eat them all first!

I have to give a congratulatory shout out to Johnny Iuzinni for his book that just came out today! My copy of Johnny’s Dessert FourPlay is in the mail and I look forward to baking from it soon!

I also have to share my proud parent moments with you:Gingerbread House | ZoëBakes | Photo by Zoë François

My son’s first gingerbread house! With a few nibbles off the top!

For those of you who have written to me or asked me questions in the past couple of weeks, please forgive me if I have not replied yet. I promise to get back to you after January 3rd, right after I bust open a bottle of Champagne and celebrate the departure of the manuscript! 😉

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24 thoughts to “Happy New Year! Chocolate, Candied Ginger and Grapefruit Biscotti!”

  1. Mmmm, those biscotti look extra yummy, and I was looking for exactly such a recipe, having all the ingredients at home. So I’ll bake them soon, to offer colleagues and friends to celebrate 2009!
    Bravo for surviving the tremendous amount of work your second bread surely demands, be sure I’ll order it ASAP 😉
    Best wishes for 2009! (and please go on treating so many of us through your blogs and book(s)!)

  2. What a sweet gingerbread house! You must be very proud of your little architect!

    I just got ABiFMD this week; have made light whole wheat and rye so far, and the first pizza will go in the oven this afternoon. I’m thrilled to hear about the whole grain book, when can I preorder? 😉

    Happy new year to you and yours!

  3. Your biscotti is calling to me…”Make Me, Make Me”, and so I shall. Thank you, Zoe!

    Congratulations to your son on his very first, very adorable Gingerbread house.

  4. I really enjoy eating biscotti also. to make them dry better, for the second round of baking, I place a cooling rack on the cookie sheet and place the biscotti on the cooling rack. the air will circulate around the cookie,eliminating the need for turning them. Happy New Year

  5. Zoe… I have so enjoyed getting to know you a bit better through both your site here and twitter over the past few months. You are a delight! Your food is amazing! Happy New Year and may 2009 be the best ever for you and your family!


  6. Oh, I can almost taste those! Like Jo said, it’s been great getting to know you a little better through Twitter and here. It’s so wonderful in these times that book authors are so approachable through the internet–who’d have ever thought? Anyway, I absolutely adore your(s?-not sure) and Jeff’s book, and cannot wait for the next–it sounds amazing.

    Adorable gingerbread house, too! Happy New Year!

  7. Wonderful looking biscotti Zoe! I love that you used the candied grapefruit that you made in it!!! Can’t wait for your new book. Maybe I will break down and buy them both as a set!!! LOL!

  8. Your recipes always sound so fabulous! Congratulations on a fabulous year!

    PS – Your son’s gingerbread house? Better than anything I could build 🙂

  9. This recipe makes me want to run to Whole Foods immediately to purchase grapefruit. This sounds absolutely delicious and this time of year I especially crave grapefruit and other citrus.

  10. Zoe, this recipe sounds delicious. I would like the biscotti to be softer….. should some butter be added or should it just be baked less? Thanks for your help…..your recipes are always keepers!

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