Ginger Biscotti with Pistachios
This Ginger Spice Biscotti with White Chocolate recipe is over the top delicious and great any time of year
Prep Time30 mins
Cook Time50 mins
Plus cooling time10 mins
Total Time1 hr 30 mins
Course: Cookies
Cuisine: American
Servings: 18
Calories: 161kcal
- 2 ¼ cups All-purpose flour
- 1 teaspoon baking powder
- ½ baking soda
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup minced candied ginger
- 5 ounces melted white chocolate for dipping
- Chopped pistachio nuts or almonds For garnish
- Be sure to let the cut biscotti cool completely before dunking in melted white chocolate.
- Biscotti can be stored in an airtight container, with wax or parchment paper on top of each layer. They will keep for up to 2 weeks.
- Use milk or dark chocolate instead of white if you'd like.
- Use almonds or other chopped nuts instead of pistachios if you'd like.
Calories: 161kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 53mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Calcium: 36mg | Iron: 1mg