05 January 2009

Chocolate Almond Ginger Papaya Biscotti

I just discovered crystallized ginger last year, and I love it so much that I've been known on multiple occasions to carry it around in my purse and force it on my friends, only to watch them spit it out in horror. But my love is strong. And so this recipe for Chocolate Candied Ginger and Grapefruit Biscotti sounded pretty exciting.

I looked everywhere (read: two stores) for candied grapefruit, only to return to the recipe and discover Zoe uses her own homemade candied grapefruit... and so, I substituted candied papaya. Not quite the same, but it seemed inoffensive enough.

Anyway. The recipe calls for the following ingredients:

1 2/3 cups all-purpose flour
1 cup sugar
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 teaspoon pure vanilla
3/4 cup finely chopped 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)

You can go here for the directions, since nothing really seemed to work out from here on... The mixture at first was too dry so I added a tablespoon of water; over half of the batch is burnt on the bottom; I sliced the papaya too thin and so you can't taste it; and the ginger... it's too much. Too much ginger. Even for me. It also occurs to me now that I've never really liked biscotti that much, so I guess that doesn't help. Anyway it's quite possible that tomorrow morning these will be nice to wake up to with some green ginger or jasmine tea. Time will tell. It was however not the best choice for dinner. Somehow grape tomato salad, burnt biscotto and a clementine doesn't quite make a square meal.

Edit: Yes! So much better in the morning. You still need to be a person who likes ginger to enjoy them, though.

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