I love all things ginger. I can eat it sweet, savoury, raw, pickled- anything. So, wanting to make biscotti today but to try something different too, I made these.
I used my usual recipe for biscotti, but added some chopped stem ginger (the kind you can get in a jar in syrup) and white chocolate chips. Aromatic almonds, zingy ginger and buttery white chocolate- an awesome combination. The only thing I'd tweak about the recipe next time is to add more of the white chocolate because it got a bit lost here- bigger chunks rather than small chocolate chips would do the trick, I think.
 |
| Served as it should be- with a very strong coffee. |
Comments
Post a Comment