Search for anything:

Crystallized Ginger And Bittersweet Chocolate Biscotti

cookies, chocolate, italian

2 cups all-purpose flour
1/2 cup finely chopped crystallized ginger
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1-1/2 teaspoons vanilla
2/3 cup chopped bittersweet chocolate; or
chocolate chips
1 egg white
1 tablespoon water
1/2 teaspoon granulated sugar

In large bowl, stir together flour, ginger, baking powder and salt. In separate bowl, whisk together sugar, eggs, oil and vanilla; stir into flour mixture to form soft sticky dough. Stir in chocolate. Transfer to floured surface; form into ball. Divide in half; roll each into 8-inch long log. Place, 3 inches apart, on greased or parchment paper-lined baking sheet. Mix egg white with water; brush over logs. Sprinkle with sugar. Bake in centre of 350°F oven for 25 to 30 minutes or until browned and firm to the touch. Let cool on pan on rack for 10 minutes. Transfer to cutting board; cut diagonally into 1/2-inch thick slices. Stand slices upright on baking sheet; bake for 25 minutes or until golden. Transfer to racks; let cool. (Biscotti can be stored in airtight container for up to 1 week or frozen for up to 1 month.)

Contributor: Canadian Living - December, 1998

Yield: about 24 cookie

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU