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Cranberry Ginger White Chocolate Biscotti
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Cranberry Ginger & White Chocolate Biscotti
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 
The combination of cranberries, candied ginger and white chocolate with a hint of orange zest makes this a wonderful cookie for Christmas or any time of year.
Category: Cookies
Servings: 24 biscotti
Author: Ketchup With That
Ingredients
  • 1/2 cup / 125 ml butter, softened
  • 1 cup / 250 ml sugar
  • 2 eggs
  • 1/2 teaspoon / 2.5 ml vanilla
  • 2 teaspoons / 10 ml orange zest
  • 2-1/2 cups / 625 ml all-purpose flour
  • 2 teaspoons / 10 ml baking powder
  • 1/2 teaspoon / 2.5 ml salt
  • 1/2 cup / 125 ml finely chopped candied ginger
  • 1/2 cup / 125 ml chopped cranberries
  • 1/2 cup / 125 ml chopped white chocolate
  • 1 egg white whisked with 1 teaspoon / 5 ml water
Instructions
  1. Preheat oven to 325 degrees F / 163 degrees C.

  2. In medium bowl, cream butter and sugar until light and fluffy.

  3. Add one teaspoon of the orange zest and mix in thoroughly.

  4. Beat in eggs one at a time. Add vanilla.

  5. In separate bowl, stir together flour, baking powder and salt in small bowl.

  6. In small bowl, mix candied ginger, cranberries, white chocolate and remaining teaspoon of orange zest. 

  7. Add flour and ginger mixture to butter mixture and stir until combined.

  8. Divide dough into two pieces. On lightly floured surface, shape each piece into a 12-inch / 30 cm long log.

  9. Place logs on parchment lined cookie sheet, leaving enough room between them to allow for spreading during baking. Brush logs with egg white and place in oven.

  10. Bake until lightly browned and they feel firm to the touch, around 30 to 35 minutes.
  11. Remove from oven, and place pan on cooling rack. Let logs cool on pan for 10 minutes.
  12. Reduce oven heat to 300 degree F / 149 degrees C.
  13. Move logs to cutting board. Using a serrated knife, cut each log on a diagonal into slices 1/2 inch / 1.25 cm thick.
  14. Put slices cut side up on parchment lined cookie sheet. (You may need to use two cookie sheets.)
  15. Bake cookies at 300 degrees F / 149 degrees C for 30 to 35 minutes, depending on how hard you like them. The cookies should feel quite dry.
  16. Cool cookies completely on a cooling rack. Store in an airtight container.