Try this ginger biscotti recipe for your cookie swap

Indy Style

Give a cookie, take a cookie!

Check out these great tips AND a delicious recipe from Chef Elle Green, Chef Elle Green & Co., as she helps us host the PERFECT cookie swap!

The Cookie Swap by Chef Elle

Ginger Biscotti (10-15 pieces)

2 cup all-purpose flour

¼ tsp. sea salt

1 tsp. baking powder

¼ cup granulated sugar

½ cup dark brown sugar

½ cup butter, room temperature

2 eggs

1 tbsp. vanilla extract

½ tsp. nutmeg, freshly ground

1 ½ tbsp. ginger powder

3 tbsp. crystalized ginger, minced

Directions

Preheat oven to 350 degrees Fahrenheit.

Place butter and sugars in a mixing bowl. With mixer on medium, beat until creamed, not fluffy. With mixer now on low, add eggs one at a time, mixing between each egg.

In a separate mixing bowl, add remaining ingredients and stir well. Once done, add to butter, sugar, egg mixture. Turn mixer on lowest speed, stirring until batter is well combined.

Line baking sheet with parchment paper. Transfer batter to baking sheet and form into a 14-inch log. Bake 20 minutes or until lightly brown. Once completely cool, cut into equal pieces on a slight bias.

Return cookies to a parchment lined baking sheet. Bake for additional 10 minutes, flipping the cookies after 5 minutes.

Easy Solutions: If you prefer harder biscotti, allow your cookies to set uncovered for an additional hour or so. Once the desired texture is reached, transfer to an airtight container.

Looking for even more? Visit chefellegreen.com for additional recipes and a complete list of credits.

Smoked Chicken and Potato Chowder (serves 6-8)

1 lb. smoked chicken, cooked

3 cup Yukon gold potatoes, diced

1 cup sweet potato, diced

3 tbsp. grapeseed oil

½ cup shallot, chopped

3 cup chicken stock

1 ¾ cup milk

¾ cup heavy cream

1 tbsp. flour

sea salt

Place oil in a heavy pot and set over medium-high heat. Add onions and season with sea salt. Using a wooden spoon, stir onions, cooking approximately 3 minutes.

Add Yukon gold and sweet potatoes and cook 5 to 7 minutes, or until they begin to brown.

Add chicken stock and cover pot with a lid. When potatoes are slightly tender, about 7 minutes, taste and adjust seasoning, if necessary.

In a separate bowl, mix flour with 2 tablespoons of milk, stirring well to remove any lumps. While stirring the chowder, add milk, cream, and milk and flour mixture. Reduce heat to low and cook until chowder has thickened, about an additional 5 minutes.

Just before serving, taste as it may need a pinch of sea salt.

Easy Solutions: If you’re looking to cut a few calories, you can always skip the cream and use milk in its place. Also, if there’s leftover bacon from breakfast, sprinkle it on top, along with chives or parsley.

© 2017 Elle Green All Rights Reserved

To learn more, visit www.chefellegreen.com.

© 2019 Circle City Broadcasting I, LLC. | All Rights Reserved.

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