Cuisinart DLC-2011N manual Lemon Ginger Biscotti, Delicious with coffee or tea, Remove and reserve

Lemon Ginger Biscotti

Delicious with coffee or tea

Makes about 60

Preparation: 15 - 20 minutes, plus 40 minutes chilling time and

25 minutes baking and cooling time

3	ounces white chocolate, such as	3/4	cup sugar
	Lindt® or Callebaut® , broken up, chilled	1/2	cup (1 stick) unsalted butter, at room
2	ounces crystallized ginger		temperature
2-1/2	cups all-purpose flour	2	large eggs
2	teaspoons baking powder	1	tablespoon brandy
1/4	teaspoon salt	1	tablespoon vanilla

Zest of 3 lemons, bitter white pith removed

Preheat the oven to 325˚F. Insert the metal blade. Pulse to chop the white chocolate, about 5 to 10 times. There should be no piece larger than 1/2 inch. Remove and reserve. Pulse to chop the crystallized ginger, 10 to 15 times. There should be no piece larger than 1/2 inch.

Remove and reserve.

Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve. Process the zest with 1/4 cup of the sugar until finely chopped, about 20 to 30 seconds. Add the remaining sugar and the butter; process until smooth. The mixture may look curdled; do not worry. With the machine running, add the eggs one at a time. Add the brandy and vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches long and 1-1/2 inches wide. Arrange on ungreased baking sheets and bake in a preheated 325˚F oven for about 22 minutes.

Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated knife, slice the logs at 1/2-inch intervals. Arrange slices on the baking sheet, so that the cut sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the drying process. Store in an airtight container. If desired, baked and cooled Lemon Ginger Biscotti may be drizzled with melted white or bittersweet chocolate.

Nutritional analysis per Biscotti:

Calories 48 (46% from fat) • carbo 6g • pro 1g • fat 2g

sat. fat 1g • chol 11mg • sod 21g • fiber 1g

Lindt® is a registered trademark owned by Chocoladefabriken Lindt & Sprungli AG

Callebaut® is a registered trademark owned by N.V. Sucal S.A.

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