CRYSTALIZED GINGER ALMOND WHITE CHOCOLATE BISCOTTI

these might possibly at the top of the holiday cookie list.

i am soooo behind in my posting. i've been baking, cooking and shooting so many new goodies that i just haven't had the time to share it all. so for the next few posts i think i'll just get right to the point, make it short, add a few comments if needed, but just get to the important stuff... and give you the recipe...

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

i found this at Recipezaar. click here for full info or i have just copied it for you below.

i would love to give a ton of thanks to the creator of this fab recipe. my changes are added in italics

Ingredients
2 cups all purpose flour, unsifted (i substituted 1/2 c. wheat flour AND 1/4 c. almond meal)
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup crystallized ginger, finely chopped (i used approx 3/4 c.)
1/2 cup blanched almond, sliced, lightly toasted (i did not pre-toast the almonds)
1/2 cup white chocolate chips

white chocolate chips or bark for dipping

Directions
1. Pre-heat oven to 325 degrees.
2. Grease and flour a large baking sheet.
3. In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
4. In a large mixing bowl beat the butter and sugar until fluffy.
5. Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
6. With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
7 . Divide dough in half and roll each portion into logs about 12 inches long.
8. Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
9. Bake for 25 to 30 minutes, until lightly browned.
10. Remove from oven and cool 5 minutes on the baking sheet.
11. Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
12. Transfer slices back onto the baking sheet, standing them up.
13. Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
14. Cool completely on a wire rack and then store in an airtight container.