Monday, November 1, 2010

Ginger,White Chocolate Biscotti

  • 2 Cups all-purpose flour
  • 2/3 Cup sugar
  • 2 TB. CRYSTALLIZED GINGER, minced (a little over won't hurt!!)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Hershey's white chocolate chips, (about 3/4 cup)
  • 2 eggs
  • 1 egg white
  • vegetable cooking spray

Preheat oven to 350°. Combine the flour, sugar, GINGER, baking soda, salt and chocolate in a large bowl. In a separate bowl, combine the VANILLA, eggs and egg white and then add to the flour mixture, stirring until well blended (dough may be quite dry). Turn the dough out onto a lightly floured surface and knead 7 or 8 times until it holds together nicely. Shape the dough into a 16-inch-long roll. Place the roll on a baking sheet coated with cooking spray, and flatten to a 1-inch thickness. Bake at 350° for 30 (check in 20) minutes. Remove the roll from the baking sheet to a wire rack and let cool for 3-5 minutes. Don't cool completely or it will be harder to slice.

Cut the roll diagonally into 24 (1/2 inch) slices and place slices, cut-side down, on a baking sheet. Use a bread knife and cut gently. Broken pieces can usually be pushed together and will bake back together. Reduce oven temperature to 325°, and bake for 10 (check in 7-8) minutes. Turn the cookies over and bake for an additional 10 (check in 6) minutes (the cookies might be slightly soft in the center but will harden as they cool). Carefully remove from baking sheet, and let cool completely on wire rack.

Using a double boiler you may melt remaining white chips, stir until smooth. I then put it into a pastry (icing) bag fitted with a #3 tip and pipe a drizzle over each cookie.......

* Just note to watch cookies carefully. For my oven the times in (0) are better suited for my oven. The cookies were crunchy, yet "soft" not hard as a rock.......AND YES I actually measured for 16" long and 1" thick.

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