Crystallized Ginger Biscotti with Almonds and White Chocolate
Indulge in the perfect balance of sweet and spicy with these Crystallized Ginger Biscotti with Almonds and White Chocolate. This twice-baked Italian-inspired treat combines the warmth of chopped crystallized ginger, the nutty crunch of lightly toasted almonds, and the luxurious sweetness of drizzled white chocolate for a truly irresistible flavor medley. Crafted with simple pantry staples and baked to golden perfection, these biscotti are crisp, aromatic, and perfect for dunking into your morning coffee or evening tea. Whether as a thoughtful homemade gift or a delightful addition to your holiday cookie platter, these biscotti are easy to make and store beautifully for up to two weeks. Get ready to savor every crunchy, chocolate-kissed bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 units large eggs
- 1 teaspoon vanilla extract
- 0.5 cup crystallized ginger (chopped)
- 0.5 cup sliced almonds (lightly toasted)
- 6 ounces white chocolate chips
- 1 tablespoon unsalted butter (melted, for optional brushing)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat the eggs and vanilla extract. Add the wet ingredients into the dry ingredients and mix until a dough forms.
Fold in the chopped crystallized ginger and toasted sliced almonds until evenly incorporated.
Lightly flour a clean surface, and shape the dough into two logs, about 12 inches long and 1.5 inches wide. Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
Optionally, brush the tops of the logs with melted butter for added shine and crispness.
Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C). Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick biscotti pieces.
Lay the biscotti slices cut-side down on the baking sheet. Bake for 10 minutes, flip them over, and bake for another 10 minutes until dry and crisp.
Remove from the oven and let them cool completely on a wire rack.
While the biscotti cool, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Drizzle the melted white chocolate over the cooled biscotti with a spoon or piping bag. Let the chocolate set before serving or storing.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 16.6 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
