Ingredients for Crystallized Ginger Biscotti With Almonds And White Chocolate
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- Vanilla Extract
- 1 cup crystallized ginger (finely chopped)
- Blanched Almond
- ½ cup white chocolate chips
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How to Make Crystallized Ginger Biscotti With Almonds And White Chocolate
- Preheat oven to 325°F (160°C).
- Grease and flour a large baking sheet.
- In a small bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground ginger, and ¼ teaspoon salt. Set aside.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract. Gradually add the dry ingredients, mixing until just combined.
- Stir in 1 cup crystallized ginger (finely chopped), ½ cup slivered almonds, and ½ cup white chocolate chips until evenly distributed.
- Divide the dough in half. Shape each half into a 12-inch log.
- Place logs on the prepared baking sheet, flatten slightly, and round the edges.
- Bake for 25-30 minutes, or until lightly golden brown.
- Remove from oven and let cool for 5 minutes on the baking sheet.
- Transfer logs to a cutting board and, using a serrated knife, slice into ¾-inch thick biscotti.
- Return biscotti to the baking sheet, standing them upright.
- Bake for an additional 10-12 minutes, until dry and crisp but not overly browned.
- Cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
31g
Fat
16g
Carbs
5g
