Ginger-Chocolate Chip Biscotti

Name: Ginger-Chocolate Chip Biscotti
Ingredients: 1 teaspoon vanilla extract; 2 large eggs; 1 large egg white; 2 cups all-purpose flour; 1 cup sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/2 cup semisweet chocolate minichips; 2 tablespoons chopped crystallized ginger; Cooking spray

13 ingredients

3 steps

Ingredients

1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup semisweet chocolate minichips
2 tablespoons chopped crystallized ginger
Cooking spray

Directions

1

Preheat oven to 350°.
2

Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate minichips, and crystallized ginger to egg mixture; stir mixture until well-blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.
3

Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.