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Chocolate Ginger Biscotti Recipe

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This recipe for Chocolate Ginger Biscotti is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c butter, softened
¾ c sugar
2 eggs
1 tsp vanilla
½ c candied ginger
1 ¾ c all-purpose flour
½ c whole brazil nuts
½ c chopped Toblerone chocolate bar
2 tsp baking powder
Directions:
Directions:
In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla. Toss ginger with 1 tbsp of the flour; stir into batter with nuts and chocolate. Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.

On lightly floured work surface, work dough into smooth ball. Divide in half; roll each into 12-in long log. Transfer to parchment paper-lined baking sheet. Flatten slightly. Bake in 350o oven until tops are dry and golden, about 25 minutes. Let cool on sheet for 5 minutes.

Transfer to cutting board; with chef’s knife, cut diagonally into ¾ in slices, wiping blade after each cut. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes. Let cool on rack. Store in airtight container for up to 2 weeks.
Personal Notes:
Personal Notes:
Trust me, they won't last 2 weeks.

 

 

 

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