Gingerbread Biscotti

Name: Gingerbread Biscotti
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1/2 cup firmly packed dark brown sugar; 2 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup whole almonds; 1/21/2 cup chopped crystallized ginger; 8 ounces white chocolate, melted

13 ingredients

7 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup whole almonds
1/21/2 cup chopped crystallized ginger
8 ounces white chocolate, melted

Directions

1

Preheat oven to 375°. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well. Beat in eggs.
2

Combine flour and next 5 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds and crystallized ginger.
3

Divide dough in half. Using floured hands, shape each portion into a log 3 inches wide and 1 inch high. Place on a lightly greased cookie sheet.
4

Bake 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch. Reduce oven temperature to 325°.
5

Cut each log crosswise into 1/2-inch slices with a serrated knife. Place slices on ungreased cookie sheets.
6

Bake 7 minutes; turn cookies over, and bake 7 more minutes. Cool completely on wire racks.
7

Dip ends of biscotti in melted white chocolate. Place biscotti on wax paper until chocolate hardens.