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
Ingredients:
- 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
DRIZZLED GINGERBREAD BISCOTTI
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
Ingredients:
- 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 CRANBERRY BISCOTTI
Make and share this Gingerbread Cranberry Biscotti recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 1h20m
Yield 25 serving(s)
Number Of Ingredients 15
Ingredients:
- 2 cups whole wheat pastry flour
- 1 1/4 cups of packed brown sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon of fresh grated nutmeg
- 1 dash ground cloves
- 1/2 cup of coarsely chopped pecans or 1/2 cup walnuts
- 1 cup dried cranberries
- 1/4 cup blackstrap molasses
- 2 large eggs
- 1 orange, zest of
- 6 ounces white chocolate chips
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl mix all the dry ingredients together and whisk together.
- Mix in the nuts and cranberries.
- In a small bowl, whisk together the molasses, eggs and orange zest, then add to the dry mix till well blended and the dough starts to stick together. Add a tablespoon or two of milk if necessary.
- Turn the dough out onto an unfloured work surface. Work the dough, with lightly floured hands, into a nice fat Yule time log.
- Place the log on a cookie sheet that has been lightly sprayed with cooking oil, and bake about 30 - 35 minutes. The top should be a tad cracked and spring back when gently pressed.
- Let it cool about 20 minutes. Carefully transfer the biscotti log to a cutting board and cut your biscotti diagonally, about ¾ inch thick.
- Return the slices to the cookie sheet and bake another 10 minutes (for slightly chewy) to 20 minutes (for teeth cracking hard).
- Let them cool completely while you melt the white chocolate. Pour the melted white chocolate into a small, thick zip lock bag. Cut one of the bottom corners barely off the bag and gently squeeze the chocolate into a pattern on the biscotti.
Nutrition Facts : Calories 142.3, Fat 4.4, SaturatedFat 1.6, Cholesterol 17.9, Sodium 95.7, Carbohydrate 24.8, Fiber 1.7, Sugar 14.9, Protein 2.5
Top Asked Questions
What is the recipe for gingerbread biscotti?
Gingerbread Biscotti Recipe: 3/4 cup (100 grams) raw hazelnuts, toasted and coarsely chopped (can also use pecan, walnuts, or almonds) 1 cup (90 grams) old fashioned rolled oats. 1 3/4 cups (225 grams) all purpose flour. 3/4 cup (160 grams) light brown sugar (firmly packed)How to make cranberry orange biscotti?
These cranberry orange biscotti are fairly simple to make. Start by whisking the flour, baking powder and salt in a bowl. Using an electric hand mixerbeat together the butter, sugar, orange zest, and almond extract (you can also use vanilla extract if you prefer) until creamy. Beat in eggs one at a time until fully incorporated.How do you make gingerbread cookies?
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.What is a biscotti Cookie?
Biscotti are an Italian cookie originating in Tuscany. Known as cantucci in Italian, biscotti are thin, long cookies that are baked twice resulting in a dry, crisp texture. (Be sure to try my Chocolate Chip Biscotti). Ingredients for Cranberry Orange Biscotti all purpose flour baking powder kosher salt unsalted butter white sugar orange zest
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