Ingrédients pour Ginger Biscotti With White Chocolate
- 3 cups all-purpose flour
- 2 large eggs
- Sugar
- Brown Sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- White Chocolate
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Ground Cloves
- ¼ teaspoon ground allspice
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Comment préparer Ginger Biscotti With White Chocolate
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated white sugar until light and fluffy.
- Beat in 2 large eggs, 2 tablespoons molasses, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
- Turn the dough out onto a lightly floured surface and roll it to a ½-inch thickness. Cut into desired shapes (approximately 2-inch wide rectangles or biscotti logs).
- Place the biscotti on the prepared baking sheets, leaving some space between each one.
- Bake for 25-30 minutes, or until the edges are lightly golden. Remove from oven and let cool completely on baking sheets.
- Reduce oven temperature to 300°F (150°C).
- Slice the cooled biscotti lengthwise into ½-inch thick slices.
- Arrange the biscotti slices back onto baking sheets.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let the biscotti cool completely before dipping one end into melted white chocolate (about 6 ounces).
- Let the chocolate set completely before serving or storing. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
13g
Carbs
6g
