Ginger Biscotti with White Chocolate
Indulge in the warm, spiced flavors of these irresistible Ginger Biscotti with White Chocolate, a delightful twist on the classic Italian treat. Each crunchy, twice-baked cookie is infused with the aromatic kick of ground ginger, cinnamon, and sweet, zesty bites of crystallized ginger, creating a perfect balance of spice and sweetness. The biscotti are elegantly finished with a drizzle of creamy melted white chocolate, adding a luxurious touch that makes them perfect for gifting, holiday gatherings, or simply pairing with your favorite cup of coffee or tea. This easy-to-follow recipe comes together in just over an hour and yields a batch of 24 delightful cookies that stay deliciously crisp for up to two weeks. Perfect for home bakers looking to elevate their cookie repertoire, this recipe combines classic baking techniques with bold flavors to create a treat that is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Crystallized ginger (chopped)
- 0.75 cup White chocolate chips (for melting and drizzling)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped crystallized ginger.
Divide the dough in half. On the prepared baking sheet, shape each portion into a log about 10-12 inches long and 2 inches wide. Flatten the tops slightly with your hands.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Transfer the logs to a cutting board and, using a sharp serrated knife, slice diagonally into 1/2-inch-thick cookies.
Place the slices back on the baking sheet, cut side up, and return to the oven. Bake for 8-10 minutes on one side, then flip them over and bake for an additional 8-10 minutes, or until dry and crisp.
Let the biscotti cool completely on a wire rack.
In a microwave-safe bowl, melt the white chocolate chips in 15-20 second intervals, stirring between each, until smooth.
Drizzle the melted white chocolate over the cooled biscotti using a spoon or piping bag. Allow the chocolate to 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 | 6.4 g | 8% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 15.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 42 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.
