Gingered White Chocolate Biscotti πͺ
Overview:
Gingered White Chocolate Biscotti is a delightful treat perfect for any occasion, from festive holidays like Christmas and Hanukkah to cozy weeknights. With a crunchy texture and a burst of flavors from crystallized ginger and creamy white chocolate, these biscotti are sure to become a favorite in your household. This recipe yields about 2 dozen biscotti, ideal for sharing with family and friends or for indulging in yourself.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 12
- Yield: About 2 dozen biscotti
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 2/3 cup | Sugar |
| 2 pieces | Crystallized ginger |
| 1 tsp | Baking soda |
| 1/2 tsp | Salt |
| 4 tsp | Vanilla extract |
| 1 | Egg |
| 2 | Egg whites |
| 1 cup | White chocolate, chopped |
Instructions:
-
Preheat Oven: Preheat your oven to 350Β°F (175Β°C). This ensures that your oven is ready to bake the biscotti to perfection.
-
-
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, finely chopped crystallized ginger, baking soda, and salt. Stir them together until well mixed, ensuring an even distribution of ingredients.
-
Prepare Wet Ingredients: In a separate bowl, whisk together the vanilla extract, whole egg, and egg whites until they are well combined.
-
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture until it forms a dough. It may seem dry at first, but keep stirring until all the ingredients are fully incorporated.
-
Knead Dough: Transfer the dough onto a lightly floured surface. Knead the dough lightly for about 7 to 8 times until it becomes smooth and pliable.
-
Shape the Dough: Form the dough into a 16-inch long roll. Then, place the roll onto a greased baking sheet that has been coated with cooking spray. Flatten the roll to about 1-inch thickness, ensuring it’s evenly shaped.
-
Bake First Round: Place the baking sheet with the dough in the preheated oven. Bake for approximately 30 minutes, or until the dough is set and lightly golden brown.
-
Cool and Slice: Once baked, remove the roll from the oven and transfer it to a wire rack. Allow it to cool for about 10 minutes. Then, using a sharp knife, cut the roll diagonally into 1/2-inch slices.
-
Second Round of Baking: Arrange the sliced biscotti, cut sides down, back onto the baking sheet. Return them to the oven for another 10 minutes.
-
Final Bake: After the additional 10 minutes, flip the biscotti over to ensure even baking. Bake for another 10 minutes or until they become slightly crispy around the edges. Keep in mind that they will harden further as they cool.
-
Cool Completely: Once fully baked, remove the biscotti from the oven and let them cool completely on a wire rack. This step is crucial for achieving the perfect crisp texture.
-
Serve and Enjoy: Once cooled, your Gingered White Chocolate Biscotti are ready to be enjoyed! Serve them with a hot cup of coffee or tea, or package them up beautifully to give as gifts during the holiday season.
Nutritional Information (per serving):
- Calories: 133.7
- Fat: 1g
- Saturated Fat: 0.3g
- Cholesterol: 35.2mg
- Sodium: 218.4mg
- Carbohydrates: 27.2g
- Fiber: 0.6g
- Sugar: 11.3g
- Protein: 3.5g
Keywords:
Cookie & Brownie, Kosher, Christmas, Hanukkah, Weeknight, Oven, < 4 Hours
Notes:
- This recipe is versatile and can be customized to suit your taste preferences. Feel free to add more crystallized ginger for an extra kick or adjust the amount of white chocolate for a sweeter flavor.
- Store the biscotti in an airtight container at room temperature for up to two weeks, or freeze them for longer storage. Just make sure they are completely cooled before storing to maintain their crispiness.
