Crystallized Ginger Biscotti With Almonds and White Chocolate

Name: Crystallized Ginger Biscotti With Almonds and White Chocolate
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24 serving(s)
Ingredients: 473.18 ml all-purpose flour, unsifted; 7.39 ml baking powder; 4.92 ml ground ginger; 1.23 ml salt; 157.80 ml sugar; 118.29 ml butter, softened; 2 large eggs; 4.92 ml vanilla extract; 157.80 ml crystallized ginger, finely chopped; 118.29 ml blanched almond, sliced, lightly toasted; 118.29 ml white chocolate chips

Submitted by Cookin-jo

"The flavour and texture of this biscotti is very light, easier to bite into than some recipes. You could dip the finished, cooled cookies into additional melted white chocolate but I don't like the ginger flavour to be over-powered by the chocolate so I leave them as is."

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photo by Stephanie Y.

Ready In:: 50mins
Ingredients:: 11
Serves:: 24

ingredients

473.18 ml all-purpose flour, unsifted
7.39 ml baking powder
4.92 ml ground ginger
1.23 ml salt
157.80 ml sugar
118.29 ml butter, softened
2 large eggs
4.92 ml vanilla extract
157.80 ml crystallized ginger, finely chopped
118.29 ml blanched almond, sliced, lightly toasted
118.29 ml white chocolate chips

directions

Pre-heat oven to 325 degrees.
Grease and flour a large baking sheet.
In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
In a large mixing bowl beat the butter and sugar until fluffy.
Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
Divide dough in half and roll each portion into logs about 12 inches long.
Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
Bake for 25 to 30 minutes, until lightly browned.
Remove from oven and cool 5 minutes on the baking sheet.
Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
Transfer slices back onto the baking sheet, standing them up.
Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
Cool completely on a wire rack and then store in an airtight container.

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Reviews

I really like these biscotti. I doubled the icing by using the white chocolate chips and a bit of canola oil. I liked that they were not super hard. Very nice.

aftaylor28
Really nice biscotti! I am always "tinkering" with the recipe, like so many of you. With this recipe, I used coconut oil instead butter, cashews and dried cranberries rather than white chocolate. The original recipe is fantastic, but I like my revisions just as well.

Karla S.
Still fabulous! I made this again to rave reviews. This time I under cooked it slightly and preferred it this way. Such a great combo of flavours!

muffles
Wow!!! These have a wonderful spicy from the ginger with a slight contrast coming from the creamy white chocolate. They are wonderful dipped in coffee or they are tender enough to eat as they are. Made these for PAC 2007.

Stephanie Y.

Tweaks

Used half plain flour and half almond flour, added chopped dates. First time making biscotti and will do again. They were a great texture.

Deanna H.

RECIPE SUBMITTED BY

Cookin-jo

I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown. I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy. I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Derfcookathon.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg"> <img src="http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg"> <img src="http://www.recipezaar.com/members/home/1956/SoupsandsaladSTICKER.jpg"> <img src="http://www.recipezaar.com/members/home/1956/PotLuckSTICKER.jpg"> <img src="http://www.recipezaar.com/members/home/237330/CameraLesschef-STICKER.jpg"> <img src="http://www.recipezaar.com/members/home/237330/TEXMEXstickr.jpg"> <img src="http://i151.photobucket.com/albums/s124/Cookin-jo/banners%20and%20stickers/piggysticker.jpg">

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