TRIPLE GINGERS LOVERS' BISCOTTI
Three styles of ginger-powdered, fresh and candied-permeate these spicy cookies. The recipe come from Lou Seiberts Pappas Biscotti Cook Book. Makes 3 1/2 dozen Biscotti's
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 3 1/2 dozen biscotti
Number Of Ingredients 11
Steps:
- Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
- In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
- In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
- Stir in fresh ginger and crystallized ginger; fold in nuts.
- Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
- Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
- Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
- Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.
Nutrition Facts : Calories 843.3, Fat 45.6, SaturatedFat 18.9, Cholesterol 190.6, Sodium 661.5, Carbohydrate 92.9, Fiber 5.9, Sugar 23.5, Protein 18.9
TRIPLE NUT BISCOTTI
A crunchy easy to make Triple Nut Biscotti. Made with walnuts, pistachios and almonds. The perfect Christmas Cookie or why not gift a few!
Provided by Rosemary Molloy
Categories cookies
Time 50m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
- On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
- In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
- Move the dough to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
- Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!
Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Cholesterol 11 mg, Sodium 5 mg, Sugar 3 g, ServingSize 1 serving
TRIPLE THREAT GINGER NUT BISCOTTI
The triple threat in this delicious, crisp cookie is the ginger, of course. You'll be amazed at the flavor of this treat. Goes perfectly with a nice hot cup of tea or coffee so try it for breakfast, brunch, or just that mid-afternoon snack.
Provided by Cynna
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F; line a baking sheet with parchment paper.
- In a medium mixing bowl, stir together the flour, baking powder, ground ginger, salt and pepper. Sift onto a piece of wax paper. Set aside.
- Cream the butter and sugar at medium speed, about 1 minute, or until well-blended.
- Add the eggs one at a time, beating well after each addition and scraping the sides as necessary.
- Add the fresh ginger and vanilla extract. At low speed, add the flour mixture, mixing just until blended.
- Stir in the uncrystallized ginger and nuts and mix until combined.
- Scrape the dough out onto the parchment-lined baking sheet.
- Moisten your hands with water and shape the dough into a 12-inch log with inch-high sides.
- Round the ends or taper them as best as you can.
- Place the baking sheet in the oven and bake for 35 minutes or until the log is starting to brown.
- Remove the sheet from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F.
- Loosen the log from the parchment onto a chopping board. With a serrated (bread) knife, cut the log on the diagonal, making each piece about an inch thick.
- Arrange the slices cut side down on the same parchment-lined baking sheet, about ½-inch apart from one another.
- Bake for 25 minutes or until the biscotti are dry and beginning to color around the edges.
- Let cool 5 minutes on the sheet and then transfer to a wire rack.
Nutrition Facts : Calories 192.9, Fat 8.2, SaturatedFat 3.1, Cholesterol 36, Sodium 96.7, Carbohydrate 27, Fiber 1.1, Sugar 13.2, Protein 3.9
ITALIAN NUT BISCOTTI
These biscotti's are the old Italian favorites, My Daughter-in-laws Mother always made these at Christmas for everyone to enjoy. Now this is my Favorite Biscotti recipe. I have been making them at christmas time & other times for years. My family always looks forward to my making them.They are great served with coffee or wine. These rusk-type cookies are studded with nuts and flavored with anise. You Twice bake them to a toasty crunchiness. They do take time,But,are well worth it. Prep time does not include Refrigerate time.
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 108 Cookies
Number Of Ingredients 9
Steps:
- In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
- In another bowl, stir together flour and baking powder.
- Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
- Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
- Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
- Place loaves parallel and 4 inches apart,(this make 6 loaves).
- Bake in a 375 degrees oven for 20 minutes or until lightly browned.
- Remove loaves from oven and let cool on baking sheets until you can touch them.
- Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
- Bake 375 degree oven for 15 more minutes or until lightly toasted.
- Transfer to racks to cool;Store air tight container.
SPICY GINGER/NUT BISCOTTI #2
I already have a ginger/ nut Biscotti recipe here on Zaar but this one is much better - trust me. I got this recipe from "Nutters" they were giving away samples and this is wonderful. Store them in an airtight container in a cool place - or freeze
Provided by Bergy
Categories Dessert
Time 1h5m
Yield 50 Biscotti
Number Of Ingredients 12
Steps:
- In a large bowl cream the butter& sugars together.
- Gradually add eggs beating all the while.
- Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
- Gradually beat in as much flour to the egg mixture as you can with your mixer then add the last of the flour stirring in by hand.
- Stir in the nuts and ginger, use you hands, if necessary.
- Divide the dough in half, make two logs 12" long and 2" wide- have a fairely flat top.
- Places the logs 5" apart on an ungreased cookie sheet covered with parchment paper.
- Bake in 350f oven for 25 minutes or until lightly browned.
- Remove from oven and cool completely.
- Cut the biscotti diagonally or straight into 1/2" slices.
- Reduce oven to 325f.
- Place slices upright on your cookie sheet about 1/2" apart and bake for an additional 20 minutes.
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