Ginger-Chocolate Chip Biscotti

Crystallized, or candied ginger is fresh ginger that's been cooked in sugar syrup and coated with coarse sugar. It can be found with the other spices in the supermarket.

Yield: 3 dozen (serving size: 1 biscotto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 17%
  • Fat: 1.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 12.6g
  • Fiber: 0.2g
  • Cholesterol: 12mg
  • Iron: 0.5mg
  • Sodium: 62mg
  • Calcium: 9mg

Ingredients

  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg white
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup semisweet chocolate minichips
  • 2 tablespoons chopped crystallized ginger
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate minichips, and crystallized ginger to egg mixture; stir mixture until well-blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.
  3. Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.
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