CHEF JOHN'S GINGERBREAD BISCOTTI
When you don't have time to make a gingerbread house, try these delicious gingerbread biscotti. You'll love the sweet and spicy flavor of crystallized ginger and the crispy, crunchy signature biscotti texture. Whether eaten on their own or dunked into a cup of steaming hot coffee (an exceptional pairing!), these make a great holiday gift.
Provided by Chef John
Categories Desserts Cookies Biscotti Recipes
Time 3h20m
Yield 18
Number Of Ingredients 14
Steps:
- Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
- Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
- Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
- Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
- Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
- Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
- Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
- Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
- Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 25.7 g, Cholesterol 30.1 mg, Fat 5.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 111.5 mg, Sugar 12.6 g
CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE
The flavour and texture of this biscotti is very light, easier to bite into than some recipes. You could dip the finished, cooled cookies into additional melted white chocolate but I don't like the ginger flavour to be over-powered by the chocolate so I leave them as is.
Provided by Cookin-jo
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 325 degrees.
- Grease and flour a large baking sheet.
- In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
- In a large mixing bowl beat the butter and sugar until fluffy.
- Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
- With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
- Divide dough in half and roll each portion into logs about 12 inches long.
- Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
- Bake for 25 to 30 minutes, until lightly browned.
- Remove from oven and cool 5 minutes on the baking sheet.
- Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
- Transfer slices back onto the baking sheet, standing them up.
- Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
- Cool completely on a wire rack and then store in an airtight container.
DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
- With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
- Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
ORANGE - GINGER BISCOTTI
This recipe is from November 1996 Family Circle Magazine. Putting two of my favorite flavors, citrus and ginger together into another of my favorites Biscotti...OMG have I died and gone to heaven? Although a little time is invested in making Biscotti, it is well worth the effort. Besides being a great snack to go with your coffee or tea in the morning it also is great in Gift Baskets with designer coffees or teas. Simply wrap the Biscotti in the colored plastic wrap that is offered for sale during the holidays.
Provided by Chabear01
Categories Dessert
Time 1h15m
Yield 12 biscotti
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly grease large baking sheet. (I lightly dust with cornmeal to avoid sticking).
- Stir together flour, baking powder and salt on sheet of waxed paper.
- Beat butter and sugar in bowl until creamy. Beat in egg, yolk and vanilla.
- Gradually beat flour mixture into butter mixture until smooth. Stir in almonds, ginger and orange rind.
- On floured board or cloth, with floured hands, roll dough into cylinder about
- 1 1/2 inches in diameter. Transfer to large baking sheet.
- Bake in 350 degree oven 25 to 30 minutes or until wooden pick inserted in center comes our clean. Remove to wire rack; cool 20 minutes.
- Using thin serrated knife, cut roll diagonally into 1/2 inch wide pieces, about 3 to 4 inches long. Line baking sheet with parchment paper, and place pieces onto prepared sheet.
- Bake in 350 degree oven for 10 to 15 minute, until golden brown. Cool on rack.
- Melt chocolate in top of double boiler over hot water. Dip biscotti ends in chocolate; shake off excess. Place biscotti on waxed paper until firm.
Nutrition Facts : Calories 183.8, Fat 11.2, SaturatedFat 4.3, Cholesterol 48.6, Sodium 155.5, Carbohydrate 18.2, Fiber 1.3, Sugar 8.8, Protein 3.8
DARK CHOCOLATE GINGER BISCOTTI
Make and share this Dark Chocolate Ginger Biscotti recipe from Food.com.
Provided by TattooedMamaof2
Categories Breakfast
Time 1h50m
Yield 32 biscotti
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. In a large bowl, beat the egg, egg yolk, and sugar until light and fluffy with an electric mixer. Beat in vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until well combined. Fold in walnuts, chocolate and ginger by hand with a rubber spatula.
- With moistened hands, shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325°F.
- Transfer logs to a cutting board and with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Return slices to the baking sheet and bake until crisp, about 20 minutes, turning the biscotti over halfway through. Cool 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
- Store in an airtight container for up to a week.
Nutrition Facts : Calories 70, Fat 4.4, SaturatedFat 1.1, Cholesterol 12.5, Sodium 38.4, Carbohydrate 7.6, Fiber 0.9, Sugar 3.2, Protein 1.4
GINGER ALMOND BISCOTTI
Steps:
- Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
- In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.
- Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.
CRYSTALLIZED GINGER
I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did.
Provided by Diana Adcock
Categories Candy
Time 55m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Peel the ginger and slice it into rounds 1/8 inch thick.
- For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
- In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
- When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
- You want the ginger tender and getting that translucent look about it.
- You also don't want it at a full rolling boil-just a little less.
- Drain the ginger reserving the liquid.
- Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
- Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
- Store in an air tight container.
- As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.
GINGER-PECAN BISCOTTI
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h30m
Yield About 36 biscotti
Number Of Ingredients 9
Steps:
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Remove 1 1/2 tablespoons of the egg to a small dish and reserve. Add vanilla to the rest. Make a well in center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs. It will be crumbly at first but will soon form into a soft dough. Allow to rest 10 minutes.
- Heat oven to 350 degrees. Line a baking sheet with parchment. On a lightly floured surface, flatten dough into an 8-inch square. Spread ginger and pecans on it, lightly pressing them in. Tightly roll up dough and cut it in two. Press and roll each piece into a log about 9 inches long. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.
- Remove from oven and let cool 10 minutes. Use a sharp, thin knife to cut logs at an angle into 1/2-inch-thick slices. Stand slices an inch apart on baking sheet and return to oven 15 to 20 minutes, until crisp. Cool completely before serving.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 4 grams, TransFat 0 grams
DRIZZLED GINGERBREAD BISCOTTI
After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.-Susan Board, Palmer, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 20-25 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 90mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON GINGER BISCOTTI
these are delicious. and make a lovely gift. put some in a coffee mug and tie the recipe to the handle. this is from cooking light.
Provided by chia2160
Categories Dessert
Time 50m
Yield 30 biscotti
Number Of Ingredients 13
Steps:
- preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
- stir in crystallized ginger.
- mix lemon rind, lemon juice and eggs together and stir into flour mixture.
- the dough will be crumbly.
- turn dough out to a lightly floured surface, knead 7-8 times.
- divide dough in half.
- shape each half into a log.
- spray a cookie sheet with non stick spray, place logs 6" apart.
- combine water and eggwhite and brush over tops.
- sprinkle with sugar.
- bake for 20 minutes.
- remove to a wire rack and cool for 10 minutes.
- slice each log diagonally into 3/4" slices.
- place back on baking sheet, upright.
- lower oven to 325.
- bake 20 minutes, remove to a wire rack, cool.
GINGERBREAD BISCOTTI
Have a hot cup of coffee ready for dipping these spiced, crunchy biscotti. Like most Tuscan biscotti, these include no fat, which makes for an extra-dry cookie. That means it saturates quickly when dunked, turning it into something like silken cake while also sweetening your coffee. Pops of chewy candied ginger and a slick of dark chocolate make this biscotti a little more special. And while the ingredient list may be longer than some, each item builds upon the last, creating a symphony of warming flavors and smells. To help keep track of the many spices while assembling your ingredients, measure them into small piles on a dinner plate.
Provided by Jerrelle Guy
Time 1h15m
Yield 1 dozen
Number Of Ingredients 17
Steps:
- Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
- Add the flour and the candied ginger. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don't overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
- Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
- Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
- Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
- In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.
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