Ginger Biscotti

Name: Ginger Biscotti
Ingredients: 1 (10 3/4-ounce) frozen pound cake, thawed and broken into pieces; 3/4 cup cinnamon-flavored lightly sweetened whole grain oat cereal squares*; 1/2 cup whole almonds; 1/4 cup crystallized ginger; 1/3 cup unsalted butter, melted; 1/2 teaspoon ground ginger; 1/2 teaspoon lemon extract; 3/4 cup white chocolate morsels; 2 tablespoons milk; 2 tablespoons dried lemon rind

10 ingredients

4 steps

Ingredients

1 (10 3/4-ounce) frozen pound cake, thawed and broken into pieces
3/4 cup cinnamon-flavored lightly sweetened whole grain oat cereal squares*
1/2 cup whole almonds
1/4 cup crystallized ginger
1/3 cup unsalted butter, melted
1/2 teaspoon ground ginger
1/2 teaspoon lemon extract
3/4 cup white chocolate morsels
2 tablespoons milk
2 tablespoons dried lemon rind

Directions

1

Place cake pieces in a food processor; process until coarsely crumbled. Place crumbs in to a large bowl; set aside. Place cereal, almonds, and crystallized ginger in food processor; pulse 1 minute or until finely chopped (mixture will resemble sand). Stir into cake crumbs.
2

Stir butter, ground ginger, and lemon extract into crumb mixture until moistened. Shape rounded tablespoonfuls of dough into crescent shapes; place on greased baking sheets. Bake at 350° for 15 to 17 minutes or until lightly browned. Cool on baking sheets.
3

Microwave white chocolate morsels and milk at MEDIUM HIGH (70% power) 1 minute or until morsels melt; stir until smooth. Stir in lemon rind. Dip 1 end of each biscotti into chocolate mixture; place on wire racks until chocolate is firm.
4

*For testing purposes only, we used Quaker Oat Cinnamon Life cereal.