Zutaten für Chocolate Hazelnut And Ginger Biscotti
- All Purpose Flour
- Sugar
- Unsweetened Cocoa Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- Vanilla Extract
- Semi Sweet Chocolate Chips
- Hazelnuts
- 1/2 cup crystallized ginger
- 4 ounces white chocolate
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Zubereitung von Chocolate Hazelnut And Ginger Biscotti
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
- Add 3 large eggs and 1 teaspoon vanilla extract to the dry ingredients.
- Beat with an electric mixer until well combined.
- Stir in 1 cup semi-sweet chocolate chips, 1 cup chopped hazelnuts, and 1/2 cup crystallized ginger.
- Turn the dough out onto a lightly floured surface and gather into a ball.
- Divide the dough in half. Roll each half into a 12-inch long log about 2 1/2 inches wide.
- Transfer logs to prepared baking sheets, spacing them 3 inches apart.
- Whisk 1 large egg in a small bowl and brush the tops of the logs with the beaten egg.
- Bake for 35-40 minutes, or until golden brown and firm to the touch.
- Let the logs cool on the baking sheets for 15 minutes.
- Reduce oven temperature to 325°F (165°C).
- Transfer the logs to a cutting board.
- Using a serrated knife, cut the logs crosswise into scant 1/2-inch-wide slices.
- Place the biscotti slices, cut-side down, onto the baking sheets.
- Bake for 15-20 minutes, or until firm.
- Transfer the biscotti to wire racks to cool completely.
- Melt 4 ounces of white chocolate in a double boiler or microwave-safe bowl. Stir until smooth.
- Drizzle the melted white chocolate decoratively over the cooled biscotti.
- Let the chocolate set completely before serving. Makes approximately 48 biscotti.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
8g
Carbs
4g
