Gingered White Chocolate Biscotti

Recipe Summary
Time: 80 mins
Servings: 24 cookies
Source: Pensezies

Ingredients
All purpose flour, 2 cups
Sugar, 2/3 cup
Crystalized Ginger, 2 Tbs, minced
Baking soda, 1 tsp.
Salt, 1/2 tsp.
White chocolate bar, 4 oz, finely chopped
Vanilla extract, 1 tsp.
Eggs, 2
Egg white, 1
Vegetable cooking spray

Directions

1. Combine flour, sugar, ginger, baking soda, salt, and chocolate in a large bowl.
2. In a separate bowl, combine vanilla, eggs, and egg white. Add flour to egg mixture stirring until blended (dough will be dry).
3. Turn dough out onto a lightly floured surface and knead 7 or 8 times until it holds together.
4. Shape dough into a 16 X 3 inch roll. Place roll on greased baking sheet and flatten to a 1 inch thickness. Bake at 350 for 30 minutes.
5. Remove roll from baking sheet to a wire rack and let cool for 3 to 5 mins. Slice while still warm.
6. Gently cut the roll diagonally to make approx. 24 (1/2 inch) slices. Place slices cut side down on a baking sheet. Broken pieces may be pushed back together and baked.
7. Reduce oven temp to 325 and bake for 10 mins.
8. Turn the cookies over and bake for another 10 mins.
9. Remove and place on a wire rack to cool. Cookies will be slightly soft but will harden upon cooling.

Notes

1. To keep these crunchy it is necessary to place them in an airtight container such as a ziplock bag. I placed them in my cookie jar and they were soft after 3 days.
2. These make wonderful gifts for coffee and tea lovers.
3. Toasted almonds and sliced strawberries may also be used as a garnish.