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.)
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
FRUITY BISCOTTI
The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive
Provided by Good Food team
Categories Snack, Treat
Time 1h15m
Yield Makes about 72 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
- Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
- Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.
Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.06 milligram of sodium
GINGERBREAD BISCOTTI
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
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.
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
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.
EXTRA-SPICY GINGERSNAPS
Steps:
- Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
- Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
- Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
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.
GINGERSNAP BISCOTTI
These are easy, crisp and lovely to have with coffee or tea. I usually make them at Christmas. *On a side note: this Christmas 2006, I exchanged the 3/4 cup of almonds for 3/4 cup of candied ginger, chopped fine...just yummy!
Provided by Lorrie in Montreal
Categories Dessert
Time 50m
Yield 48 biscotti, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, beat sugar and butter until light and fluffy.
- Blend in eggs and vanilla.
- In separate bowl, combine spices and remaining ingredients.
- Gradually add to sugar mixture; blend until dough comes together.
- Do not overmix.
- Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
- Place dough on ungreased cookie sheet.
- Bake 25 minutes or until lightly browned.
- Allow to cool on a baking rack 20 minutes.
- Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
- Bake at 350°F for 14-16 minutes or until lightly browned and crisp.
- Cool, then store in a tightly covered container.
FRUITED NUT BARS (BISCOTTI)
For Christmas, mom gave me a new cookbook (what else!) of biscotti recipes. This one intrigued me as it uses whole wheat rather than white flour and brown sugar rather than white. Though I have not yet made these, thought it was worth sharing.
Provided by justcallmetoni
Categories Dessert
Time 1h5m
Yield 56 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F
- Place nuts on a baking sheet in a single layer. Bake nuts for 8 to 10 minutes, until golden brown and aromatic. Remove from oven and let cool. Chop into hearty sized pieces.
- Cream butter and sugar in a large mixing bowl until light and creamy. Add in vanilla extract and eggs.
- In a separate bowl sift together the flour, baking powder and spices
- In a third bowl, sprinkle a tablespoon of the flour mixture on top of the dried fruit and mix together. (This helps to keep the fruit from clinging together in a lump).
- Combine the rest of the flour into the butter, sugar and eggs. Fold in the fruit and nuts by hand.
- Divide the dough into two.
- On a greased, sprayed or lined cookie sheet place half the dough spreading out into a log 1/2 inch high, 1 1/2 inches wide and about 14 inches long. (Keep your ends a little squared off so you don't have itty bitty dried cookies from the end.) Repeat with second log allowing space between for the two logs to expand.
- Bake in the middle section of the oven for 25 minutes or until lightly browned (also at 325 degrees). Let sit for a minute then remove to a rack for 5 minutes.
- Place logs on cutting board and using a serrated knife cut log into 1/2 inch pieces at a slight (45 degree) angle. Place the slices back onto the cookie sheet cut side up. Bake an additional 10 minutes.
- Allow cookies to completely cool before storing in a tightly covered tin. Stored well biscotti will last for a week or two.
Nutrition Facts : Calories 60.4, Fat 2.8, SaturatedFat 1.2, Cholesterol 11.9, Sodium 36.3, Carbohydrate 8.3, Fiber 0.8, Sugar 4.8, Protein 1.1
DRIED FRUIT AND NUT BISCOTTI
I found this recipe in a magazine years ago and use a different combination of nuts and fruits every time I make it, but dried apricots and pistachio nuts work well here. You might need to adjust the baking and drying times, depending on your oven. Enjoy!
Provided by nadinep
Categories Dessert
Time 1h50m
Yield 30 biscuits
Number Of Ingredients 7
Steps:
- Sift the dry ingredients into a bowl.
- Add eggs, nuts and fruit.
- Mix well.
- Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
- Cool and turn out of pan.
- Slice loaf as thinly as possible and layer on large oven tray.
- Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.
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GINGER BISCOTTI | KING ARTHUR BAKING
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4.6/5 (23)Total Time 1 hr 30 minsServings 16
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and baking powder until the mixture is smooth and creamy., Beat in the eggs; the batter may look slightly curdled., At low speed of your mixer, add the flour and crystallized ginger, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon., Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14"-long.
- Using your wet fingers, smooth the top and sides of the log., Bake the dough for 25 minutes., Remove it from the oven, and allow it to cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen., Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top.
- Softening the crust just this little bit will make slicing the biscotti much easier., Reduce the oven temperature to 325°F., Wait another 5 minutes, then use a serrated knife to cut the log into 1/2" to 3/4" slices.
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