Gingerbread Hazelnut Biscotti Food

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GINGERBREAD BISCOTTI



Gingerbread Biscotti image

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

⅓ cup vegetable oil
1 cup white sugar
3 eggs
¼ cup molasses
2 ¼ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 ½ tablespoons ground ginger
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg

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

GINGERBREAD BISCOTTI



Gingerbread Biscotti image

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

1 3/4 cups all-purpose flour (see Cook's Note)
2/3 cup granulated sugar
2 1/2 teaspoons gingerbread spice
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons molasses
1 teaspoon pure vanilla extract
2 large eggs
Two 4-ounce bars white chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
White sanding sugar, for decorating

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.

GINGERBREAD BISCOTTI



Gingerbread Biscotti image

Gingerbread Biscotti

Provided by Stevia In The Raw Bakers Bag

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon cloves
1/2 cup Sugar In The Raw®
2 tablespoons Sugar In The Raw®
1/4 cup Stevia In The Raw® Bakers Bag
4 tablespoons unsalted butter, melted
2 eggs
2 tablespoons molasses
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment. In a large bowl, combine flour, baking powder, ginger, cinnamon, salt, and cloves.
  • In a medium bowl, whisk together 1/2 cup Sugar In the Raw®, Stevia In The Raw® Bakers Bag, butter, eggs, molasses, 2 tablespoons water, and vanilla. Stir into flour mixture until a stiff dough comes together.
  • Divide dough in half and shape each half into a 8 x 2" log. Place on baking sheet and press to flatten slightly. Sprinkle with 2 tablespoons Sugar In The Raw®. Bake 25 minutes. Let cool enough to handle, then transfer to a cutting board and cut into 1/2" slices. Lay slices on baking sheet and bake 10 minutes. Flip slices and bake until lightly browned, 5 minutes more. Cool completely.

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Hazelnuts provide a simple addition to these classic Italian cookies - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 40

Number Of Ingredients 9

1 cup hazelnuts (filberts), coarsely chopped
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 teaspoon vanilla
2 large eggs
3 1/2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered about 10 minutes, stirring occasionally, until golden brown; cool.
  • In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and baking soda. Stir in hazelnuts. Place dough on lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together and hazelnuts are evenly distributed.
  • Divide dough in half. On large ungreased cookie sheet, shape each half into 10x3-inch rectangle, rounding edges slightly.
  • Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut each rectangle crosswise into 1/2-inch slices.
  • Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to cooling rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

GINGERBREAD HAZELNUT COOKIES



Gingerbread Hazelnut Cookies image

This Christmas treat your guests to these gingerbread hazelnut cookies - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/4 cup molasses
1 egg
1/3 cup vegetable oil
1 cup finely chopped toasted hazelnuts (filberts)
1/3 cup turbinado sugar (raw sugar)

Steps:

  • Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
  • In medium bowl, mix flour, baking powder, cinnamon, salt, ginger, cloves and nutmeg; set aside. In large bowl, stir together granulated sugar, molasses, egg and oil. Add flour mixture; stir until stiff dough forms. Stir in hazelnuts (dough may be crumbly).
  • Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield One dozen cookies

Number Of Ingredients 8

1 1/2 cups flour, plus 1/4 cup for kneading
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1/4 cup, plus 1 tablespoon, unsalted butter, melted
2 tablespoons hazelnut liqueur or brandy
1/2 cup hazelnuts, lightly toasted, skinned and coarsely chopped
2 eggs

Steps:

  • Preheat the oven to 350 degrees. Sift together the flour, baking powder and salt. Set aside. Combine the sugar, 1/4 cup butter, liqueur, nuts and eggs in a large mixing bowl. Add the flour mixture and beat until smooth. Line a baking sheet with parchment paper. Brush lightly with the remaining butter. Set aside.
  • Sprinkle the 1/4 cup of flour on a flat surface. Knead the dough for 5 minutes. Shape the dough into 2 6-by-2 1/2-inch logs. Place on the baking sheet. Bake until golden, about 25 minutes. Cool on a rack.
  • Cut the loaf crosswise into 1-inch slices. Place the slices, cut side up, on the baking sheet. Bake for 20 minutes. Turn once after 10 minutes. Cool and store in a airtight container.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 10 grams, TransFat 0 grams

GINGERBREAD BISCOTTI



Gingerbread Biscotti image

Cranberries and almonds pair well with the mild gingerbread flavor in these cookies from our Test Kitchen. The crisp cookies taste terrific with a steaming cup of coffee.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 11

3 large eggs
1 cup sugar
1/3 cup canola oil
1/4 cup molasses
3-3/4 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons ground ginger
2-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup slivered almonds
1/2 cup dried cranberries

Steps:

  • In a large bowl, beat the eggs, sugar, oil and molasses. Combine the flour, baking powder, ginger, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in almonds and cranberries. , Divide dough in half; shape each portion into a 14x3-in. rectangle. Transfer to a greased baking sheet. Bake at 375° for 24-26 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and crisp, turning once. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 40mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE, HAZELNUT AND GINGER BISCOTTI



Chocolate, Hazelnut and Ginger Biscotti image

Categories     Cookies     Chocolate     Egg     Ginger     Nut     Bake     Christmas     Winter     Hazelnut     Double Boiler     Bon Appétit

Yield Makes about 48

Number Of Ingredients 11

1 2/3 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/3 cup finely chopped crystallized ginger
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

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.)

CHEF JOHN'S GINGERBREAD BISCOTTI



Chef John's Gingerbread Biscotti image

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

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pinch cayenne pepper
5 tablespoons unsalted butter, softened
⅔ cup packed dark brown sugar
1 tablespoon molasses
2 large eggs, at room temperature
½ teaspoon vanilla extract
⅔ cup finely chopped crystallized ginger
3 (1 ounce) squares white chocolate, melted

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

BARB'S GINGERBREAD BISCOTTI



Barb's Gingerbread Biscotti image

These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 cup dark brown sugar, packed
1/4 cup molasses
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1/4 cup dried currant

Steps:

  • In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
  • Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
  • Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
  • Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.

DRIZZLED GINGERBREAD BISCOTTI



Drizzled Gingerbread Biscotti image

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

7 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1/3 cup molasses
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup whole wheat flour
5 teaspoons ground ginger
2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped crystallized ginger
1-1/4 cups white baking chips
1-1/2 teaspoons shortening
Red Hots

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.

GINGERBREAD BISCOTTI



Gingerbread Biscotti image

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

1 large egg plus 1 large egg white, at room temperature
2/3 packed cup/150 grams light brown sugar
1/3 cup/70 grams granulated sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 whole star anise, finely ground (1/4 teaspoon)
1 teaspoon instant espresso powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon almond extract
1/4 teaspoon lemon extract
2 cups/256 grams all-purpose flour
1/4 cup/35 grams diced (1/4-inch) crystallized ginger
2/3 cup/113 grams dark or semisweet chocolate, finely chopped (4 ounces)

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.

HAZELNUT BISCOTTI



Hazelnut Biscotti image

Biscotti get their dry, crisp texture from a second baking. They are delicious dipped in coffee or dessert wine.

Provided by Martha Stewart

Yield Makes 2 dozen

Number Of Ingredients 9

1 1/2 cups shelled hazelnuts
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon anise seeds
1 tablespoon grated orange zest
Pinch of salt
3 large eggs, plus 2 large egg yolks
1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast 10 to 15 minutes, until they give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool, then rub nuts vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set all aside.
  • In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, zest, and salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients, and mix until a sticky dough is formed. Work in chopped and whole nuts.
  • Turn out onto a well-floured board, and divide into two portions. With floured hands, roll into logs about 12 inches long, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle. Reduce oven temperature to 275 degrees.
  • Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie sheet cut side up, and bake until lightly toasted and hard, 15 to 20 minutes. Let cool completely. Biscotti will keep for several weeks in an airtight container.

SOFT GINGERBREAD BISCOTTI



Soft Gingerbread Biscotti image

The recipe for these crisp-on-the-outside, soft-on-the-inside biscotti was found in the 2009 cookbook Gingerbread.

Provided by Sydney Mike

Categories     Dessert

Time 1h15m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 13

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons ground ginger, divided
3 teaspoons ground cinnamon, divided
1/2 teaspoon ground cloves
3/4 cup granulated sugar
3 tablespoons granulated sugar (yes, again!)
1/4 cup light brown sugar, packed
3 large eggs
2 tablespoons unsalted butter, melted & cooled
1 1/2 teaspoons vanilla extract
1 large egg white, lightly beaten

Steps:

  • Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
  • In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
  • Turn dough out onto a lightly floured work surface & knead several times until smooth.
  • Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
  • In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
  • Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
  • Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
  • Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
  • Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
  • Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
  • Store in an airtight container or in a zip-lock bag for up to 4 days.

Nutrition Facts : Calories 89.5, Fat 1.4, SaturatedFat 0.7, Cholesterol 20.6, Sodium 53.6, Carbohydrate 17.3, Fiber 0.5, Sugar 8.1, Protein 2

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From shewearsmanyhats.com


GINGERBREAD BISCOTTI – SMITTEN KITCHEN
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In a large bowl, stir together dry ingredients — 2 cups plus 2 tablespoons flour, baking powder, spices, pepper and salt. In a medium bowl, whisk together sugars, butter, 2 large eggs and vanilla. Add wet ingredients …
From smittenkitchen.com


GINGERBREAD BISCOTTI – IF YOU GIVE A BLONDE A KITCHEN
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Instructions. Preheat oven to 350º F. Line baking sheet with parchment and set aside. In a bowl, whisk together all the dry ingredients—flour, brown sugar, ginger, cinnamon, ground cloves, ground all spice, baking …
From ifyougiveablondeakitchen.com


CRANBERRY HAZELNUT BISCOTTI RECIPE | LAND O’LAKES
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Whisk egg white and water together in bowl; brush over top of biscotti. Sprinkle with sugar. Bake 23-30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet 15 minutes. Sprinkle with sugar.
From landolakes.com


GINGERBREAD BISCOTTI RECIPE BY ARCHANA'S KITCHEN
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How to make Gingerbread Biscotti Recipe . To begin making Gingerbread Biscotti first preheat the oven to 180 degree celcius. Line a baking tray with parchment paper. Mix the whole wheat flour and all purpose flour, ground …
From archanaskitchen.com


10 BEST ITALIAN HAZELNUT BISCOTTI RECIPES - YUMMLY
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Cinnamon and Hazelnut Biscotti (Tozzetti Ebraici) Food52. salt, lemon, flour, baking powder, olive oil, cocoa powder, sugar and 3 more.
From yummly.com


GINGERBREAD BISCOTTI RECIPE | LAND O’LAKES
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STEP 1. Heat oven to 350°F. Lightly grease a large cookie sheet; set aside. STEP 2. Combine butter, sugar, brown sugar, ginger, 3/4 teaspoon cinnamon, nutmeg and cloves in large bowl.
From landolakes.com


GINGERBREAD BISCOTTI – FOOD NETWORK KITCHEN
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From foodnetwork.com


ROBINHOOD | HAZELNUT BISCOTTI
Directions. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Beat first five ingredients together in large mixing bowl with electric mixer until smoothly blended. Combine flour, ground hazelnuts, baking powder and salt in medium mixing bowl. Add to egg mixture, stirring until blended.
From robinhood.ca


GINGERBREAD BISCOTTI | FOODIE QUINE - EDIBLE SCOTTISH ADVENTURES
50ml water. Gingerbread Men Sprinkles. Preheat the oven to 150C. Sieve together the flour, baking powder, cinnamon, nutmeg, ginger and sugar into a bowl. Add the eggs and treacle to make a dough. Mix through the sultanas and chopped Hazelnuts. Knead the mixture gently and divide into thirds.
From foodiequine.co.uk


GINGERBREAD HAZELNUT BISCOTTI | RECIPE | COMFORT DESSERTS, …
They have a great gingerbread flavor and are crunchy on the outside and chewy in the center. —Karen Pavlov, Canfield, Ohio —Karen Pavlov, Canfield, Ohio Dec 3, 2017 - My biscotti won a blue ribbon at our county fair.
From pinterest.ca


EASY GINGERBREAD BISCOTTI RECIPE - POOK'S PANTRY RECIPE BLOG
Preheat oven to 350°F. Line baking sheets with parchment paper or silpat. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, cloves and black pepper. Set aside. In the bowl of a …
From pookspantry.com


GINGERBREAD BISCOTTI – SMITTEN KITCHEN
Recipes; Books; Video; Newsletter; shop; More. About. FAQ; Contact; Good Reads. cookbook index; Cooking Conversions; Travel. Deb’s New York Favorites; six days in iceland; a few favorites from spain; 48 hours in new orleans; ten days in ireland; notes from a weekend in mexico city; five days in london; notes and tips from rome
From smittenkitchen.com


GINGERBREAD BISCOTTI | PURPOSEFULL LIFE
1 cup all-purpose flour; 1 cup whole wheat flour; ¾ cup finely ground corn meal; 1½ teaspoons baking powder; 1 tablespoon gingerbread spice; ½ teaspoon sea salt
From lifepurposefull.com


SIMPLY PERFECT CRISPY GINGERBREAD BISCOTTI - SEASONS AND SUPPERS
Instructions. Preheat oven to 350 and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer with a beating blade, beat together the butter and brown sugar until creamy.
From seasonsandsuppers.ca


HOMEMADE GINGERBREAD BISCOTTI - INSPIRED BY CHARM
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. In a large bowl with an electric mixer, beat the eggs, sugar, brown sugar, vanilla extract, and molasses until thickened: about 4-5 minutes. At low speed, add the flour mixture. Mix until just combined.
From inspiredbycharm.com


CHOCOLATE HAZELNUT BISCOTTI - THE PERFECT BISCOTTI RECIPE
Instructions. Combine the brown sugar & chopped dark chocolate and grind until fine. In a bowl, combine the flour, cocoa powder, baking soda, coffee powder and salt. Mix well and set aside. In another bowl, combine the eggs & vanilla essence. Using a beater, beat well.
From bakealish.com


GINGERBREAD BISCOTTI - AHEAD OF THYME
How to Make the Best Gingerbread Biscotti. Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, add eggs, molasses, and brown sugar. Use an electric hand mixer on medium speed, …
From aheadofthyme.com


GINGERBREAD BISCOTTI - MY OWN SWEET THYME
Gingerbread Biscotti. Preheat oven to 350 degrees. Beat together butter and sugar in a large mixing bowl until smooth and fluffy. Add the eggs. When combined, blend in the molasses. Mix in the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, black pepper and chile powder until incorporated.
From myownsweetthyme.com


GINGERBREAD BISCOTTI - 12 DAYS OF VEGAN CHRISTMAS COOKIES
To make the Biscotti: Preheat oven to 350°F and line a large baking sheet with parchment paper. In the bowl of an electric mixer beat together the flax seeds and non-dairy milk. Add the molasses, brown sugar, oil, and vanilla. Beat until smooth.
From davidd.ca


GINGERBREAD BISCOTTI - DASH OF SANITY
Preheat oven to 350°F. Line a sheet pan with parchment paper. Whisk together flour, salt, baking powder, ground ginger, cinnamon, and cloves. With an electric mixer, beat sugar, molasses and butter until light and fluffy. Add eggs one at a time until combined.
From dashofsanity.com


GINGERBREAD BISCOTTI RECIPE - ONE SWEET APPETITE
How to make biscotti from scratch: Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Combine the butter and sugar in the bowl of an electric mixer. Beat until combined and fluffy. Add the eggs, molasses, and vanilla extract. Whisk together the flours, baking powder, ginger, cinnamon, cloves, nutmeg, and ...
From onesweetappetite.com


A TRIO OF BISCOTTI - PAUL HOLLYWOOD
Place both logs on your lined baking tray, spacing them at least 5cm apart as the mixture will spread a bit. Bake in the oven for 30-35 minutes. 6. Leave the logs to cool on the tray for 10 minutes to allow the dough to firm up slightly, then transfer to a board. Cut the logs, on the diagonal, into 2-3cm thick slices. 7.
From paulhollywood.com


GINGERBREAD HAZELNUT BISCOTTI | RECIPE | COMFORT DESSERTS, BISCOTTI ...
Dec 3, 2017 - My biscotti won a blue ribbon at our county fair. It even changed my best friend's mind about biscotti, which she thought was nothing more than stale bread. They have a great gingerbread flavor and are crunchy on the outside and chewy in …
From pinterest.co.uk


SPICED GINGERBREAD BISCOTTI - LORD BYRON'S KITCHEN
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg. Set aside. In a mixing bowl, beat together the butter and brown sugar until well combined.
From lordbyronskitchen.com


GINGERBREAD BISCOTTI - RECIPE - FINECOOKING
Preparation. Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended.
From finecooking.com


GINGERBREAD BISCOTTI RECIPE | SOUTHERN LIVING
Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper; set aside. Whisk together flour, ginger, cinnamon, baking powder, salt, cloves, nutmeg, and baking soda in a medium bowl; set aside. Beat brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes.
From southernliving.com


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