Ginger is one of my favorite flavors and especially around the holidays. These biscotti are elegant and slightly sweet with hints of citrus. They are just perfect with an afternoon coffee or tea, and make a delicious treat after a meal. The crystallized ginger gives these Italian cookies a less brittle finish and adds oamazing flavor. The double baking takes a little extra time in the kitchen, but well worth it.
- 2 1/2 cups all-purpose flour (I love Bob’s Red Mill pastry flour)
- 1 cup sugar
- 1 stick unsalted butter, softened
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup finely chopped crystallized ginger (processed in food processor)
- 1 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 large egg white
- 2 ounces melted white chocolate
Preheat oven to 325°. In a medium bowl, combine flour, baking powder, salt and powdered ginger stirring with a whisk. In a mixer, fitted with paddle attachment, beat butter and sugar together until creamy. Add crystallized ginger and lemon rind, then add the two whole eggs, one at a time, followed by vanilla and lemon juice until well blended. Add flour mixture until a dough is formed. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a baking sheet and flatten each roll to a 1-inch thickness. Using a pastry brush, brush the top of each roll with egg white. Place baking sheet in center rack of oven and bake Biscotti for about 25-30 minutes. Remove rolls from oven and allow to cool for about 10 minutes. Transfer to cutting board and cut each roll diagonally into 15 (3/4-inch) slices. Carefully transfer biscotti back to baking sheet cut-side up. Place back in oven for about 10 minutes (for a softer biscotti) or about 15 minutes (if you prefer a crispier cookie). Melt white chocolate in microwave at a low-powered setting to prevent chocolate from seizing. Using a fork, drizzle white chocolate over cookies. Transfer Biscotti to a wire rack to cool completely. Enjoy!