1 (4-ounce) bar premium white chocolate, finely chopped (about 3/4 cup)
1 teaspoon vanilla extract
1 egg white
Vegetable cooking spray
How to Make It
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.
I make this every year to give as gifts to friends and have for years. Everyone raves about them. I think I'm up to making about a dozen batches in December. I do go a little heavy on the white chocolate and ginger and mix the whole thing in the kitchenaid.
Delicious! The ginger and white chocolate are a wonderful combination. I agree with one of the others reviews that the batter was hard to shape into a roll. Mine just spread out and came out too wide, so the biscotti's are long. Next time I will add more flour, like the previous reviewer suggested. I also found 10 minutes per side too long and will probably cook it 6 minutes per side the second baking.
This will be a regular in our home. My husband loved it. I made it for Christmas gifts and had to fight him off so I would have enough to fill the Christmas tins.
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