- flour - 1 glass
- cocoa - 1/3 Glass (unsweetened)
- baking powder - 1 1/2 teaspoons
- salt - 1/4 teaspoons
- egg - 1 piece
- egg yolk - 1 piece
- sugar - 1/2 cup
- vanilla extract - 1 teaspoon
- Canola oils - 1/4 Cups
- walnuts - 1/2 Glass (large-sliced)
- dark chocolate - 1/2 cup
- ginger - 1/4 cup
Preheat the oven to 170 degrees. Line the baking tray with parchment paper. In a small bowl, mix together the flour, cocoa powder, baking powder and salt, set aside. Whisk the eggs, egg yolk and sugar in a large bowl with an electric mixer. Add vanilla and butter. Reduce the speed and add flour mixture. Add walnuts, chocolate, ginger and stir with a rubber spatula. Form 2 dough pieces from the dough, each about 22 cm in length and 6 cm in width. Bake for about 20 minutes. Allow to cool for 10 minutes on a baking sheet. Reduce the temperature in the oven to 160 degrees. Put the dough on a cutting board and cut diagonally into 16 slices, each 1 cm thick. Bake until crispy, about 20 minutes, turning the cookies in the middle of the cooking. Allow to cool for 5 minutes on a baking sheet, then allow to cool completely on the grate. Store cookies in an airtight container for up to 1 week.
Servings: 25