Chocolate cookies with ginger and nuts
Description
Preheat the oven to 170°C. Line a baking sheet with parchment paper. In a small bowl, mix together flour, cocoa powder, baking powder, and salt; set aside. In a large bowl, using an electric mixer, beat eggs, egg yolk, and sugar. Add vanilla and oil. Reduce speed and add the flour mixture. Stir in walnuts, chocolate, and ginger with a rubber spatula. Shape the dough into 2 rectangles, each about 22 cm long and 6 cm wide. Bake for about 20 minutes. Let cool on the baking sheet for 10 minutes. Reduce oven temperature to 160°C. Transfer the baked dough to a cutting board and slice diagonally into 16 pieces, each about 1 cm thick. Bake until crisp, about 20 minutes, flipping the biscotti halfway through. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the biscotti in an airtight container for up to 1 week.