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!
Homemade Gifts: White Chocolate Ginger Biscotti
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
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.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2014.
Category: Cookies, Dessert, Recipes