Today, I made peppermint bark, dozens and dozens of vanilla bean cookies, a roast, roasted potatoes, and other things that elude me. And now, I can barely keep my eyes open. Scratch that. I can’t keep my eyes open. It’s been a long day.

Back to the biscotti – this is the second year that I have made this biscotti. It is super flavorful. Love it!

White Chocolate Ginger Biscotti
yields 24 biscotto
adapted from Cooking Light, March 1995

2 cups all purpose flour
2/3 cup sugar
2 tbsp minced crystallized ginger
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1 tsp vanilla extract
2 eggs
1 egg white

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, ginger, baking soda, salt and white chocolate chips. In a smaller second bowl, whisk together the vanilla, eggs and egg white.

Pour liquid mixture into the dry mixture and stir well. The dough will be crumbly.

Flour a wooden cutting board or another surface and turn dough out. Knead dough for 1-2 minutes until it forms one ball.

Shape the dough into a 16 inch long cylinder and place on the prepared pan. Flatten the dough to one inch thick.

Place the pan in the preheated oven and cook for 30 minutes.

Remove the log from the oven and transfer to a wire rack. Cool for 10 minutes.

Slice the log on the diagonal into 1/2 inch thick slices. Place on the cookie sheet and cook for 10 minutes on each side at 325 degrees.

Place biscotti slices on the rack again and let cool. The cookies will harden upon cooling.