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This recipe from Dawn makes the best dunking biscotti around.

  • 2 Cups all-purpose flour
  • 2/3 Cup sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 4 oz. bar white chocolate, finely chopped (about 3/4 cup)
  • 2 eggs
  • 1 egg white
  • vegetable cooking spray

Preheat oven to 350°. Combine the flour, sugar, GINGER, baking soda, salt and chocolate in a large bowl. In a separate bowl, combine the VANILLA, eggs and egg white and then add to the flour mixture, stirring until well blended (dough will be quite dry). Turn the dough out onto a lightly floured surface and knead 7 or 8 times until it holds together nicely. Shape the dough into a 16-inch-long roll. Place the roll on a baking sheet coated with cooking spray, and flatten to a 1-inch thickness. Bake at 350° for 30 minutes. Remove the roll from the baking sheet to a wire rack and let cool for 3-5 minutes. Don't cool completely or it will be harder to slice.

Cut the roll diagonally into 24 (1/2 inch) slices and place slices, cut-side down, on a baking sheet. Use a bread knife and cut gently. Broken pieces can usually be pushed together and will bake back together. Reduce oven temperature to 325°, and bake for 10 minutes. Turn the cookies over and bake for an additional 10 minutes (the cookies might be slightly soft in the center but will harden as they cool). Carefully remove from baking sheet, and let cool completely on wire rack.

Prep. time: 15 minutes
Baking time: 50 minutes
Yield: 24 cookies

Nutritional Information:
Serving Size 2 cookies, 1.9 oz. (54g)
Calories 190
Calories from Fat 35
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 35mg 11%
Sodium 220mg 9%
Carbohydrate 35g 12%
Dietary Fiber <1g 2%
Sugars 18g
Protein 4g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 6%

Crystallized Ginger 3.1 oz. 1/2 cup jar
Single Strength Vanilla 4 oz. Bottle

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