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60
3 ounces white chocolate, such as
Lindt
®
or Callebaut
®
, broken up, chilled
2 ounces crystallized ginger
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 3 lemons, bitter white pith removed
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room
temperature
2 large eggs
1 tablespoon brandy
1 tablespoon vanilla
Nutritional analysis per Biscotti:
Calories 48 (46% from fat) • carbo 6g • pro 1g • fat 2g
sat. fat 1g • chol 11mg • sod 21g • fiber 1g
Lemon Ginger Biscotti
Delicious with coffee or tea
Makes about 60
Preparation: 15 - 20 minutes, plus 40 minutes chilling time and
25 minutes baking and cooling time
Preheat the oven to 325˚F. Insert the metal blade. Pulse to chop the white chocolate, about
5 to 10 times. There should be no piece larger than 1/2 inch. Remove and reserve. Pulse to
chop the crystallized ginger, 10 to 15 times. There should be no piece larger than 1/2 inch.
Remove and reserve.
Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve.
Process the zest with 1/4 cup of the sugar until finely chopped, about 20 to 30 seconds.
Add the remaining sugar and the butter; process until smooth. The mixture may look curdled;
do not worry. With the machine running, add the eggs one at a time. Add the brandy and
vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped
ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and
gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches long and
1-1/2 inches wide. Arrange on ungreased baking sheets and bake in a preheated 325˚F oven
for about 22 minutes.
Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated
knife, slice the logs at 1/2-inch intervals. Arrange slices on the baking sheet, so that the cut
sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the
biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the
drying process. Store in an airtight container. If desired, baked and cooled Lemon Ginger
Biscotti may be drizzled with melted white or bittersweet chocolate.
Lindt
®
is a registered trademark owned by Chocoladefabriken Lindt & Sprungli AG
Callebaut
®
is a registered trademark owned by N.V. Sucal S.A.