Operating instructions

1 90g white chocolate, Lindt or

Callebaut, broken up, chilled

1 60g crystallized ginger

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Zest of 3 lemons, bitter white pith removed

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, at room

temperature

2 large eggs

1 tablespoon brandy

1 tablespoon vanilla

Nutritional analysis per Biscotti:

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

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

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

Preheat the oven to 160°C. Insert the metal blade. Pulse to chop the white chocolate, about

5 to 10 times. There should be no piece larger than 1.5cm. Remove and reserve. Pulse to

chop the crystallized ginger, 10 to 15 times. There should be no piece larger than 1.5cm.

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 30cm long and

4cm wide. Arrange on ungreased baking sheets and bake in a preheated 160°C 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 1.5cm 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.