Crystallized Ginger Biscotti With Almonds and White Chocolate

The flavour and texture of this biscotti is very light, easier to bite into than some recipes. You could dip the finished, cooled cookies into additional melted white chocolate but I don't like the ginger flavour to be over-powered by the chocolate so I leave them as is.

• Ready In: 50 mins
• Serves: 24

Ingredients

• 2  cups all-purpose flour, unsifted
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon ground ginger
• 1⁄4 teaspoon salt
• 2⁄3 cup sugar
• 1⁄2 cup butter, softened
• 2  large eggs
• 1  teaspoon vanilla extract
• 2⁄3 cup crystallized ginger, finely chopped
• 1⁄2 cup  blanched almond, sliced, lightly toasted
• 1⁄2 cup white chocolate chips

Directions

1. Pre-heat oven to 325 degrees.
2. Grease and flour a large baking sheet.
3. In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
4. In a large mixing bowl beat the butter and sugar until fluffy.
5. Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
6. With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
7. Divide dough in half and roll each portion into logs about 12 inches long.
8. Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
9. Bake for 25 to 30 minutes, until lightly browned.
10. Remove from oven and cool 5 minutes on the baking sheet.
11. Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
12. Transfer slices back onto the baking sheet, standing them up.
13. Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
14. Cool completely on a wire rack and then store in an airtight container.