Today was Bake Day at my house. My holiday specialty is Biscotti- Gingered White Chocolate and Chocolate Hazelnut. Espresso truffles are also on the list for tomorrow (after i finish my Christmas cards!). I’m also going to package up the biscotti & truffles in various tins and glassine bags – and those i’ll show you later this week! But for now – one of my recipes! Biscotti is actually quite simple. And… it’s not terribly bad for you- in fact, I found this recipe in Cooking Light magazine! Be sure to check out the recipe book pages I made for this recipe as well below- click on the thumbnails!
Hope you enjoy this one!
2 c all purpose flour 2/3 c sugar 2 tbs crystallized ginger 1 tsp baking soda ½ tsp salt 4 oz white chocolate chips 1 tsp vanilla 2 eggs 1 egg white Vegetable cooking sprayCombine sugar, white chocolate chips and crystallized ginger in a food processor fitted with a blade, until coarsely textured. Add flour, baking soda and salt and pulse until blended.
In a large bowl (or standing mixer), beat the eggs and vanilla until combined. Add the flour/chocolate mixture to the egg mixture and beat until combined. Dough will be dry.
Turn the dough onto a lightly floured surface and knead lightly 7 or 8 times. Shape into a 16” long roll. Transfer to a baking sheet lightly coated in cooking spray. Flatten roll to 1” thickness. Bake at 350 degrees for 30 minutes.
Remove from baking sheet and let cool 10 min on a wire rack. Reduce the oven temperature to 325 degrees. Cut roll diagonally into 24 1/2” slices. Place back on the baking sheet, cut side down and bake for another 10 min. Turn slices over and bake for a final 10 min. Remove from baking sheet and let cool completely.
Page 1 (left side)
Page 2 (right side)
I love biscotti but I usually end up over-baking mine. I will have to try your recipe. Sounds yummy!
will you post the recipe for truffles? :D I don’t know how to make them but I love to eat them <3 Gorgeus pic by the way.