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Gingered White Chocolate Biscotti
Kim Tilley
Biscotti looks beautiful fanned out in baskets or wrapped in plastic wrap and tied off with ribbon.
Ingredients
2 cups all-purpose flour
2/3 cup sugar
2 tablespoons minced crystallized ginger (found in spice section of
grocery store)
1 teaspoon baking soda
1/2 teaspoon salt
1 bar (4 ounces) premium white chocolate, finely chopped (about 3/4 cup -- you could also use white almond bark)
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Directions
Combine first six ingredients in a large bowl. Combine the vanilla and next two ingredients, and add to the flour mixture. Stir until well blended (dough will be dry).
Turn dough out onto a lightly floured surface and knead lightly seven or eight times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350 degrees F for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 24 (1/2-inch) slices. Place, cut sides down on a baking sheet. Bake for 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove cookies from the baking sheet and let cool completely.
Yields 2 dozen.
Suggestions
To cap off a wonderful gift basket, make some biscotti in various flavors! You can really make it look fancy by dipping part of the biscotti slices in melted chocolate, just like the coffee houses do. You can make wonder flavors that blend well with the flavor of the coffee. Whatever you do, these Italian dunking sticks are a wonderful treat!