Gingerbread Cranberry Biscotti Best Recipes

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 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.

SOFT GINGERBREAD BISCOTTI

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 teaspoons ground ginger, divided
• 3 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground cloves
• 3/4 cup granulated sugar
• 3 tablespoons granulated sugar (yes, again!)
• 1/4 cup light brown sugar, packed
• 3 large eggs
• 2 tablespoons unsalted butter, melted & cooled
• 1 1/2 teaspoons vanilla extract
• 1 large egg white, lightly beaten

Steps:

• Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
• In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
• Turn dough out onto a lightly floured work surface & knead several times until smooth.
• Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
• In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
• Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
• Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
• Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
• Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
• Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
• Store in an airtight container or in a zip-lock bag for up to 4 days.