Gingered White Chocolate Biscotti
Delight your taste buds with these Gingered White Chocolate Biscotti—a perfect harmony of warm, spicy ginger and creamy white chocolate, baked to crunchy perfection. This twice-baked Italian-inspired treat begins with a fragrant dough infused with ground ginger and speckled with bits of finely chopped crystallized ginger for a burst of zing in every bite. White chocolate chips melt into sweet pockets of decadence, balancing the spice beautifully. Whether paired with a steaming cup of coffee or wrapped up as a gourmet edible gift, these biscotti are as versatile as they are irresistible. With simple ingredients, just 20 minutes of prep time, and a satisfyingly crisp texture, this recipe is your key to elevating any tea time or dessert spread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup crystallized ginger, finely chopped
- 0.75 cup white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well mixed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be slightly sticky.
Fold in the chopped crystallized ginger and white chocolate chips with a spatula until evenly distributed.
Divide the dough in half and transfer each half to the prepared baking sheet. Using floured hands, shape each portion into a log approximately 12 inches long and 3 inches wide.
Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and allow them to cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, cut the logs diagonally into 1/2-inch-thick slices. Arrange the slices cut-side down on the baking sheet.
Bake the biscotti for an additional 12-15 minutes, flipping them halfway through, until they are golden and crisp.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
3760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 545.6 g | 198% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 344.0 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 510 mg | 39% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1143 mg | 24% | |
*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.
