These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
Ingredients
Biscotti:
Coating:
Method
Biscotti: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in chocolate and ginger.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long log. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; brush generously over tops of logs. Bake in 325°F oven until light golden and firm to the touch, about 35 minutes. Let cool on pan for 10 minutes.
Transfer logs to cutting board. Using sharp chef's knife, cut diagonally into 1/2-inch thick slices. Stand slices upright, about 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Transfer directly to racks to cool completely.
Coating: Dip 1 end of each biscotti into chocolate, letting excess drip off. Place on waxed paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Makes about 30 cookies.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 69 mg
- Sugars 12 g
- Protein 2 g
- Calories 159
- Total fat 7 g
- Potassium 94 mg
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
%RDI
- Iron 10
- Folate 8
- Calcium 2
- Vitamin A 3
