Double ginger biscotti
Double ginger biscotti combines the warmth of ground ginger and fresh ginger root with white chocolate for a delightful treat. Twice-baked for a perfect crunch, they pair beautifully with coffee or tea.
Cook time 55 min
Prep time 30 min
Ingredients:
1/2 cup butter1 cup brown sugar
1 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract
1 tsp baking powder
2 eggs
2 cups all-purpose white wheat flour
1 cup ginger root
2 tbsp brown sugar
1 cup white chocolate
Double ginger biscotti is a delightful twist on the classic Italian biscuit, combining the spiciness of ground ginger with the fresh zest of ginger root. These twice-baked cookies have a satisfying crunch and are perfect for dipping in coffee or tea. With the added indulgence of white chocolate, each bite offers a harmonious blend of warmth and sweetness, making them an irresistible treat for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, cream together the softened butter and 1 cup of brown sugar until light and fluffy.
- Add the salt, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract to the creamed mixture. Mix well until all the ingredients are thoroughly combined.
- Beat in the eggs, one at a time, ensuring each is fully blended before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Carefully fold in the finely chopped or grated ginger root and the white chocolate. Ensure they are evenly distributed throughout the dough.
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 10-12 inches long and 3-4 inches wide. Place the logs on the prepared baking sheet, leaving enough space between them for spreading.
- Bake in the preheated oven for 25-30 minutes or until the logs are firm to the touch and lightly golden brown. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
- After the logs have cooled slightly, use a serrated knife to slice them diagonally into ½-inch thick slices. Lay the slices cut side down on the baking sheet. Sprinkle the tops with the remaining 2 tablespoons of brown sugar.
- Return the slices to the oven and bake for an additional 10-15 minutes, flipping them over halfway through to ensure even baking, until they are golden brown and crisp.
- Once baked, transfer the biscotti to a wire rack to cool completely. They will continue to harden as they cool, achieving the desired biscotti-like crunch.
- Serve your double ginger biscotti with your favorite hot beverage, or store them in an airtight container for up to two weeks.
Double ginger biscotti is a perfect combination of spice and sweet, offering a satisfying crunch with every bite. The use of both ground and fresh ginger creates a depth of flavor that's complemented by the sweetness of white chocolate. Whether enjoyed with a cup of coffee, tea, or as a standalone treat, these biscotti bring the perfect touch of gourmet to your snack time. Try baking them yourself for a delicious homemade treat that's sure to impress.
Double ginger biscotti FAQ:
The initial bake should take 25-30 minutes until the logs are firm and lightly golden. After slicing, bake for an additional 10-15 minutes, flipping halfway through, ensuring the biscotti are crispy and golden.
The biscotti are done when they are golden brown, firm to the touch, and have a crispy texture. They will continue to harden as they cool on the wire rack.
You can substitute fresh ginger with ground ginger, but the flavor and texture will differ. Approximately 1 teaspoon of ground ginger can replace 1 tablespoon of fresh ginger, though the biscotti may lack some of the fresh zing.
Store the biscotti in an airtight container at room temperature for up to two weeks. This helps maintain their crunch and flavor.
Each log should be about 10-12 inches long and 3-4 inches wide. This size ensures even baking and an ideal biscotti shape.
Tips:
- Ensure your butter is at room temperature before you start. This makes it easier to cream with the sugar.
- Grating the ginger root finely ensures it distributes evenly throughout the dough, giving uniform flavor in every bite.
- When mixing the dough, do not overwork it as this can make the biscotti too tough.
- Shape the dough into a log with damp hands to prevent sticking and achieve a smoother surface.
- For the first bake, the log should be firm and golden brown before slicing.
- Use a serrated knife to cut the biscotti for neat, clean slices.
- For an extra crisp biscotti, you can bake them a bit longer during the second bake, but watch closely to prevent burning.
- Store your biscotti in an airtight container to maintain their crunch.
Nutrition per serving
12 ServingsCalories 360kcal
Protein 5g
Carbohydrates 50g
Fiber 1.19g
Sugar 33g
Fat 16g
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