Gingered White-Chocolate Biscotti

recipe

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 96
Caloriesfromfat 20 %
Fat 2.1 g
Satfat 1.1 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 17.3 g
Fiber 0.3 g
Cholesterol 19 mg
Iron 0.8 mg
Sodium 114 mg
Calcium 7 mg

Ingredients

2 cups all-purpose flour
2/3 cup sugar
2 tablespoons minced crystallized ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 (4-ounce) bar premium white chocolate, finely chopped (about 3/4 cup)
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray

Preparation

Combine first 6 ingredients in a large bowl. Combine the vanilla and next 2 ingredients, and add to the flour mixture, stirring until well-blended (dough will be dry).

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes.

Cut roll diagonally into 24 (1/2-inch) slices, and place slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn the cookies over, and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and let cool completely on wire rack.

Note:

Elizabeth J. Taliferro,

Cooking Light

March 1995
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