Double Dark Chocolate and Ginger Biscotti

Yields ~1 1/2 doz

1 c flour
1/3 c unsweetened cocoa powder
1 1/2 t baking powder
1/4 t salt
1 large egg + 1 large egg yoke
1/2 c sugar
1 t vanilla
1/4 c canola oil
1/2 c chopped walnuts
1/2 c chopped dark chocolate (3 oz)
1/4 c finely chopped crystallized ginger

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a mixer, add eggs and sugar, then vanilla and oil.  Add flour mix and mix on low.

Mix in walnuts, chocolate, and ginger with a spoon.  With moist hands, shape dough into 2 logs about 6 1/2 inches long, 1 inch thick, 2 inches wide.

Place on parchment-lined baking sheet.  Bake for 25 minutes until set.  Transfer to a wire rack and cool for 30-40 minutes.

Reduce heat to 325 degrees.  On a cutting board, cut on diagonal at about a 1/2-inch thickness.  Bake cut side down for 20 minutes (flip/rotate half way thru).  Cool for 5 minutes on sheet, transfer to rack.

Store up to 1 week at room temperature in an airtight container.

Yum!