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Gingered White Chocolate Biscotti
Source: Marilyn Helton, and is courtesy of Low-Fat Ways To Bake, ©1998 Oxmoor House, Inc.

A delicious biscotti with white chocolate and ginger.

Prep Time: 45 minutes
Cook Time: 50 minutes
Difficulty: Difficult

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 94.4
Total Carbs 16.5 g
Dietary Fiber 0.3 g
Sugars 8.4 g
Total Fat 2.0 g
Saturated Fat 1.2 g
Unsaturated Fat 0.1 g
Potassium 19.4 mg
Protein 2.1 g
Sodium 114.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  white all purpose flour
1 tsp  baking soda
0 1/2 tsp  salt
0.6667 cup  sugar
2 piece  crystallized ginger
4 oz  Baking Chocolate, bar, white, premium
2 each  eggs
1 each  egg whites
1 tsp  vanilla extract
1 each  cooking spray
  1. Combine first 6 ingredients in a large bowl.
  2. Combine eggs, egg white, and vanilla; add to flour mixture, stirring until well blended (dough will be dry). Turn dough out onto a lightly floured surface; knead 7 or 8 times. Shape dough into a 16-inch long roll.
  3. Place roll on a cookie sheet. which has been coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350°F for 30 minutes. Remove roll from cookie sheet to a wire rack; cool 10 minutes.
  4. Cut roll diagonally into 24 (1/2-inch) slices. Place slices, cut sides down, on cookie sheets. Reduce oven temperature to 325°F; bake 10 minutes. Turn cookies over, and bake 10 additional minutes. (Cookies will be slightly soft in center but will harden as they cool). Remove from cookie sheets and cool completely on wire racks.

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