Ginger and White Chocolate Biscotti

Although I’m not much of a baker lately, I do enjoy the idea of creating yummy baked treats for the Christmas season. The reality though is that when I do bake, Steve and the boys might each take one or two servings of something and then the rest is left to tempt me.

It usually does.

But the recipe for these ginger and white chocolate biscotti jumped out of my recipe box the other day and I simply couldn’t resist.

I had some really nice candied ginger in my pantry that we brought back from Kauai earlier this year and I didn’t want it to get rock hard and go to waste. At least that is my excuse. I also thought this combination would be perfect at Christmas in the same way that gingerbread is – warm and spicy.

The ingredients for this recipe make a pretty dry batter but once kneaded a few times it does come together to form a long roll that is then flattened out and baked.

Left to cool for just a few minutes the roll is then sliced on the diagonal with a good serrated knife (carefully as it is quite crumbly) and the slices are baked again to dry them out.

I tend to eat biscotti with tea rather than coffee and these were lovely with a cup of chai. Perfect for an end of day treat around the fire or a mid-afternoon pick me up after wrapping!

Ginger and White Chocolate Biscotti

Author: www.miasdailydish.com

Warm and spicy biscotti, perfect with a cup of tea

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Ingredients

• 2 C flour
• 2/3 C sugar
• 3 Tbsp crystallized ginger
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 4 oz white chocolate chopped finely
• 1 tsp vanilla extract
• 2 eggs
• 1 egg white
• 2 Tbsp milk

Instructions

1. Preheat oven to 350°
2. In a large bowl or stand mixer, combine first 6 ingredients (flour through chocolate)
3. In a small bowl combine milk, eggs and egg white, and vanilla and add to dry ingredients
4. Mix to combine. Dough will be crumbly and dry
5. Pour out onto lightly floured board and knead 6 or so times to bring it together
6. Roll dough out into a log about 16” long
7. Place on a baking sheet covered with parchment paper
8. Gently flatten the roll to 1” thickness
9. Bake for 30 minutes
10. Remove roll to a wire rack to cool for 8 minutes, leaving the parchment on the baking sheet
11. With a serrated knife gently slice the roll on a diagonal into 1/2” slices, don’t worry too much if the edges crumble a bit
12. Reduce the oven heat to 325°
13. Lay the slices face down back onto the baking sheet and bake for 10 minutes, flip them over and bake another 10 minutes
14. Remove from oven and place on a wire rack to cool, they will continue to harden as they cool

Recipe Notes

Adapted from Cooking Light