GINGER CHOCOLATE CHIP BISCOTTI
Steps:
- Ginger-Chocolate Chip Biscotti 1 teaspoon vanilla extract 2 large eggs 1 large egg white 1 tablespoon chopped crystallized ginger 2 cups all-purpose flour 1 cup sugar 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground cloves ½ cup semisweet chocolate minichips 1. Preheat oven to 350 2. Combine vanilla, eggs, and egg white, and crystallized ginger in food processor. Process until well blended. 3. Combine flour and next six ingredients in medium bowl and add to food processor. Process just until dry ingredients are blended into wet mixture. 4. Add chocolate chips by hand to dough. 5. Divide dough in half, and turn out onto a baking sheet lined with parchment paper. Shape each portion of dough into a 12-inch log; flatten to ½-inch thickness. (The dough may be sticky, in which case I spoon it out onto the parchment in the shape of log and then use floured hands to smooth out the sides of the log.) 6. Bake for 25 minutes or until tops are firm to touch. 7. Cool on sheet for 10 minutes. 8. Cut each roll diagonally into 18 to 20 slices. Place slices, cut sides down, on baking sheet. Bake for another 10 minutes. Turn cookies over; bake for an additional 10 minutes. 9. Remove from baking sheet; cool completely on wire rack. Yield: Approximately 35 to 40 cookies
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