Snowcapped Gingerbread Biscotti Food

SNOWCAPPED GINGERBREAD BISCOTTI

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger. , Divide dough in half. Cover and refrigerate for 30 minutes., On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool., Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container.

GINGERBREAD BISCOTTI

Steps:

• Heat oven to 350°F. Lightly grease a large cookie sheet; set aside.
• Combine butter, sugar, brown sugar, ginger, 3/4 teaspoon cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in mini chocolate chips, if desired.
• Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto prepared cookie sheet. Flatten logs slightly.
• Bake 22-25 minutes or until lightly browned and tops are slightly cracked. Remove from oven; cool 15 minutes on cookie sheet.
• Reduce oven temperature to 325°F.
• Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.
• Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.
• Place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.
• Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.

GINGERBREAD BISCOTTI

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 RECIPE

Steps:

• Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
• In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
• In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.
• Stir in flour mixture to form a stiff dough.
• Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners' sugar.
• Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
• Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
• Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.

GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
• Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
• Mix in briefly nuts and fruit.
• Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
• Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
• Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
• Let cool on a rack about 10 minutes.
• Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
• Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
• Let cool completely, store in airtight container.

DRIZZLED GINGERBREAD BISCOTTI

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.

GINGERBREAD BISCOTTI

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.

GINGERBREAD BISCOTTI

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.

SOFT GINGERBREAD BISCOTTI

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.

GINGERBREAD BISCOTTI FROM STEVIA IN THE RAW

Steps:

• Preheat oven to 350 degrees 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®, 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-inch 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-inch slices. Lay slices on baking sheet and bake 10 minutes. Flip slices and bake until lightly browned, 5 minutes more. Cool completely.