White Chocolate Ginger Biscotti

• 3 ounces, weight White Baking Chocolate
• 11 Tablespoons Unsalted Butter, Softened
• 2/3 cups Granulated Sugar
• 2 whole Eggs
• 2-1/4 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 1/8 teaspoons Ground Cloves
• 1/8 teaspoons Ground Cinnamon
• 3 Tablespoons Crystallized Ginger, Chopped (also Called Candied Ginger)
• Optional Garnish: Additional White Chocolate, Melted Fro Drizzling Over Biscotti

1. 1. Line two baking sheets with silicone mats or parchment paper; set aside.
2. 2. Chop the white chocolate; set aside.
3. 3. Cream together the butter and sugar in a large bowl until light and fluffy.
4. 4. Stir in the eggs, one at a time until blended. Set aside.
5. 5. In a small bowl, whisk together the flour, baking powder, baking soda, salt, ground cloves, and cinnamon until combined.
6. 6. Gradually add the flour mixture to the creamed mixture, stirring until just incorporated.
7. 7. Stir the crystallized ginger and white chocolate into the biscotti dough by hand, until evenly distributed.
8. 8. Turn the dough onto one of the prepared baking sheets. Divide the dough in half, and roll each half into a log about 12 inches long.
9. 9. Gently flatten the logs until they are 1/2-inch thick, ensuring that they are about 2 inches apart. Refrigerate the dough on the baking sheet for 30-40 minutes or until firm.
10. 10. Preheat the oven to 375 degrees F.
11. 11. Remove the baking sheet from the refrigerator, and bake the biscotti for 20 minutes at 375 degrees F or until a toothpick inserted into the center of the logs comes out clean. Be careful not to over-bake, or the dough will crack.
12. 12. Allow the cookie logs to cool completely on the baking sheet which you should set on a wire rack.
13. 13. Once the cookies have completely cooled, preheat the oven to 325 degrees F.
14. 14. Carefully transfer one cookie log at a time to a cutting board. Use a bread knife to cut the logs widthwise into 1/2-inch slices on a diagonal bias.
15. 15. Place the cookie slices, cut sides up onto a prepared baking sheet. Be careful not to break the cookies - they will be moist and soft.
16. 16. Bake the cookies for 8 1/2 minutes, then gently flip the cookies over and continue baking for an additional 8 1/2 minutes or until the cookies are dry on both sides but not yet browned.
17. 17. Transfer the cookies to a wire rack, to cool completely.
18. 18. Serve the biscotti with coffee, tea, or hot chocolate for dipping.
19. OPTIONAL: Melt additional white chocolate and drizzle over cooled cookies. Allow the drizzle to dry before serving.

weight white baking chocolate, butter, sugar, eggs, allpurpose, baking powder, baking soda, salt, ground cloves, ground cinnamon, ginger, chocolate

Taken from tastykitchen.com/recipes/desserts/white-chocolate-ginger-biscotti/ (may not work)