Crystallized Ginger Biscotti With Almonds and White Chocolate

Crystallized Ginger Biscotti With Almonds and White Chocolate

Time: 50 mins


  • 2 cups all-purpose flour, unsifted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup crystallized ginger, finely chopped
  • 1/2 cup blanched almond, sliced, lightly toasted
  • 1/2 cup white chocolate chips


  • 1 Pre-heat oven to 325 degrees.
  • 2 Grease and flour a large baking sheet.
  • 3 In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
  • 4 In a large mixing bowl beat the butter and sugar until fluffy.
  • 5 Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
  • 6 With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
  • 7 Divide dough in half and roll each portion into logs about 12 inches long.
  • 8 Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
  • 9 Bake for 25 to 30 minutes, until lightly browned.
  • 10 Remove from oven and cool 5 minutes on the baking sheet.
  • 11 Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
  • 12 Transfer slices back onto the baking sheet, standing them up.
  • 13 Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
  • 14 Cool completely on a wire rack and then store in an airtight container.
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