Gingered White Chocolate Biscotti preheat oven - 350 degrees 2 cups all purpose flour 2/3 (scant) cup sugar 2 Tbls minced crystallized ginger 1 tsp baking soda 1/2 tsp salt 4 oz. white chocolate - finely chopped 1 tsp vanilla extract 1 Tbls white creme de menthe (or liqueur of choice) - can be omitted 2 eggs 1 egg white Combine dry ingredients (flour through chocolate) combine wet ingredients in seperate bowl Combine wet ingredients with dry until thoroughly mixed (don't overwork) turn onto lightly floured surface knead 7 or 8 times until well combined (dough will be crumbly and sticky... flour on the hand helps) shape dough into a log about 16" long (more or less) flatten with heel of hand to approximately 1 inch thick transfer to greased (or non-stick) cookie sheet or sheet pan and bake for 30 minutes. Cool on wire (or other) rack for 10 minutes, then slice log into 1/2 inch cookies - reduce heat to 325 - place cookies flat on sheet pan(s) and bake 10 minutes - turn cookies over and bake 10 minutes more.... cool on rack thoroughly.... bon apetit |