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
CHOCOLATE, HAZELNUT AND GINGER BISCOTTI
Steps:
- Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.
- Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.
- Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.
- Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
DOUBLE GINGER BISCOTTI
Treat your guests with these chocolate biscotti made using Betty Crocker® cake and cookie mix - a perfect Italian dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 44
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water. Stir in ginger. Divide dough in half. Shape each half into 11x5-inch rectangle on cookie sheet.
- Bake 30 minutes or until light golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
- Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
- In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth. Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set.
Nutrition Facts : Calories 75, Carbohydrate 12 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 88 mg
GINGERBREAD BISCOTTI
These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.
Provided by CRISTINA GOMEZ
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
- Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
- Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
- When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Nutrition Facts : Calories 70 calories, Carbohydrate 12.1 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 26.5 mg, Sugar 5.2 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.
GINGER BISCOTTI WITH WHITE CHOCOLATE
Last year a company called Nonni's put out a Ginger Biscotti with White Chocolate. They were SOOOO additive! Since I don't find them in the store this year I went on the net looking. Here is what I found from Better Baking. My Lemon Almond Biscotti recipe #65536 tells you how to many them in the long flatten log shape if you want to bake them in that shape. You'll have to bake them twice using that recipe. Serving will very. Our son made these for the Webster County Fair when he was in 4-H and won a Blue Ribbon.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 32 biscotti
Number Of Ingredients 15
Steps:
- Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla.
- Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice.
- Stir into a stiff dough.
- Dough will be fairly dry.
- Roll out to a thickness of 1/2 inch and cut into preferred shapes.
- Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once).
- Let cookies cool, then dip into melted white chocolate.
Nutrition Facts : Calories 123.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 18.1, Sodium 87.4, Carbohydrate 19.6, Fiber 0.3, Sugar 12.5, Protein 1.7
GINGERBREAD BISCOTTI
These biscotti have the same warm spices and crispy-crunchy texture that you love in a traditional gingerbread person, but require less time and effort than the classic cutout cookie! Each one gets an extra dip of melted white chocolate and a sprinkle of sanding sugar, for a sparkly holiday treat fit for a cookie tin.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 24 biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl.
- Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough.
- Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes.
- Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool.
- Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.
- Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern. Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes. The biscotti can be stored in an airtight container for up to 1 week.
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.
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
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.
APPLE PIE BISCOTTI WITH WHITE CHOCOLATE GINGER GLAZE
Make and share this Apple Pie Biscotti With White Chocolate Ginger Glaze recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h15m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Combine dry ingredients in a bowl.
- In a large bowl, whip eggs until foamy, then gradually add sugar. Beat until fluffy and thick, about 5 minutes. Add vanilla and apple butter to egg mixture. Add flour mixture to wet ingredients and stir until just combined. (Add in ginger here, if you wish).
- Sprinkle baking sheets with flour.Flour your hands and shape ½ dough into a log. Place log on baking sheet and flatten into a rectangle no more then ½ inch thick. Repeat with remaining dough. Make sure your hands are well floured! Bake for 20 minutes at 375 until the edges begin to brown and logs are firm.Turn oven down to 325.Slice logs with a serrated knife into ½ inch cookies and place (with the cut sides up) back in the oven.Bake for 40 minutes (or until dry), turning the cookies over after 20 minutes.
- Heat cream and extract until quite warm. Melt chocolate. Combine and stir thoroughly until smooth. Spread thin layer on top of cooled biscotti. Top with candied Ginger to taste.
Nutrition Facts : Calories 56.9, Fat 1, SaturatedFat 0.5, Cholesterol 13.6, Sodium 39.2, Carbohydrate 10.8, Fiber 0.2, Sugar 5.7, Protein 1.2
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- Combine butter, sugar and salt in another bowl; beat at medium speed until well mixed. Add molasses and eggs; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Add 1/2 cup crystallized ginger; mix well.
- Shape dough into 2 (10-inch) logs on ungreased baking sheet. Flatten each log to 2 inch width. Bake 25 minutes. Cool 10 minutes. Remove logs to cutting board.
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