Ginger-Chocolate Chip Biscotti |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
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. 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 |
Directions:
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.
|
|