Gingerbread Cranberry Biscotti Best Recipes

GINGERBREAD BISCOTTI

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.

DRIZZLED GINGERBREAD BISCOTTI

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.

GINGERBREAD CRANBERRY BISCOTTI

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.