Chocolate, Hazelnut and Ginger Biscotti

Name: Chocolate, Hazelnut and Ginger Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 394 milliliters all purpose flour; 1 teaspoon baking soda; 79 milliliters finely chopped crystallized ginger; 4 larges eggs; 158 milliliters hazelnuts, toasted, husked, coarsely chopped; 1 teaspoons salt; 227 grams 1/4 cups semisweet chocolate chips (about; 237 milliliters sugar; 79 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract; 170 grams good-quality white chocolate (such as Lindt or Bakers), chopped

Chocolate, Hazelnut and Ginger Biscotti might be just the dessert you are searching for. This recipe serves 48. This recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 99 calories, 2g of protein, and 4g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up all purpose flour, vanillan extract, eggs, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl.

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half.

Ingredients you will need

Candied Ginger

Chocolate Chips

Vanilla

Dough

Egg

Nuts

Roll each half into 12-inch-long log.

Ingredients you will need

Roll

Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log.

Equipment you will use

Baking Sheet

Whisk remaining egg in small bowl to blend.

Ingredients you will need

Egg

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Whisk

Bowl

Brush logs with some of beaten egg.

Ingredients you will need

Egg

Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.

Equipment you will use

Baking Sheet

Oven

Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices.

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Serrated Knife

Cutting Board

Place slices, cut side down, on large baking sheets.

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Baking Sheet

Bake until firm, about 15 minutes.

Equipment you will use

Oven

Transfer biscotti to racks and cool completely.

Ingredients you will need

Biscotti

Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth.

Ingredients you will need

White Chocolate

Water

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Double Boiler

Remove from over water.

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Water

Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti.

Ingredients you will need

White Chocolate

Biscotti

Equipment you will use

Baking Sheet

Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)

Ingredients you will need

Chocolate