Crystallizedgingerbiscottiwithalmondsandwhitechocolate Recipes

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

Crystallized Ginger Biscotti With Almonds and White Chocolate image

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.

Provided by Cookin-jo

Categories Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour, unsifted
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup crystallized ginger, finely chopped
1/2 cup blanched almond, sliced, lightly toasted
1/2 cup white chocolate chips

Steps:

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.

GINGER BISCOTTI WITH WHITE CHOCOLATE

Ginger Biscotti With White Chocolate image

Last year a company called Nonni's put out a Ginger Biscotti with White Chocolate. They were SOOOO additive! Since I don't find them in the store this year I went on the net looking. Here is what I found from Better Baking. My Lemon Almond Biscotti recipe #65536 tells you how to many them in the long flatten log shape if you want to bake them in that shape. You'll have to bake them twice using that recipe. Serving will very. Our son made these for the Webster County Fair when he was in 4-H and won a Blue Ribbon.

Provided by Charlotte J

Categories Dessert

Time 40m

Yield 32 biscotti

Number Of Ingredients 15

Ingredients

2 1/4 cups flour
2 eggs
1 cup sugar
1/3 cup brown sugar
1/3 cup butter, melted
1 teaspoon molasses
1/2 teaspoon vanilla
1/4 cup white chocolate, chopped
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/4 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
6 ounces white chocolate, melted

Steps:

Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla.
Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice.
Stir into a stiff dough.
Dough will be fairly dry.
Roll out to a thickness of 1/2 inch and cut into preferred shapes.
Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once).
Let cookies cool, then dip into melted white chocolate.

Nutrition Facts : Calories 123.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 18.1, Sodium 87.4, Carbohydrate 19.6, Fiber 0.3, Sugar 12.5, Protein 1.7

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