Almondgingerbiscotti Recipes

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.

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.

Steps:

• Preheat oven to 350°.
• In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.
• In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).
• Transfer dough to a lightly floured work surface; knead until smooth.
• Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide.
• Place on a parchment lined baking sheet; sprinkle with remaining sugar.
• Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
• Using a serrated knife, thinly slice the logs 1/4 inch thick.
• Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.
• Cool completely before serving or storing.

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.

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the eggs 1 at a time. Stir in the vanilla.
• Gently mix in the baking powder, salt and flour. Once the flour is incorporated fold in the almonds, raisins and anise.
• Divide the dough into 2 pieces. If the dough is sticky dust your hands with a little flour. Roll the dough into 2 logs the length of the sheet tray. Beat the egg white with 1 tablespoon of water in a small bowl. Brush the dough logs with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven for about 30 minutes.
• Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
• Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes. This will harden the biscotti but not make them like rocks.
• Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
• Biscolicious!

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
• whole eggs one at a time. Stir in the vanilla.
• Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
• Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
• Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
• Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
• Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
• Biscolicious!

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

Steps:

• Preheat oven to 350°F and line baking sheets with parchment.
• Grate almond paste and butter into a medium bowl.
• Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
• Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
• Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
• Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
• Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
• Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
• Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
• Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Steps:

• Heat oven to 350°F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet.
• Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheet.
• Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
• Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
• Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
• Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
• Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
• Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.
• In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)
• Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
• Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
• Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

Steps:

• Preheat oven to 300°F.
• Spray large baking sheet (12x19-inch) with Pam or oil.
• If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
• Combine all-purpose flour, baking powder, baking soda and salt and set aside.
• Cream sugars and butter until creamy and smooth using an electric mixer.
• Add eggs, almond and vanilla extracts, stir until well mixed.
• Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
• Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
• Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
• Repeat with the other dough ball and place both logs side by side on the cookie sheet.
• Bake 30 minutes until dry. Allow to cool 10 minutes.
• Slice each log into 18 slices, about 1/2 inch each.
• Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
• Cool biscotti on a rack.
• Can dip or stripe in white or dark chocolate.
• Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!