Gingerbread Cranberry Biscotti Best Recipes

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DRIZZLED GINGERBREAD BISCOTTI

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Drizzled Gingerbread Biscotti image

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 BISCOTTI

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Gingerbread Biscotti image

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

SOFT GINGERBREAD BISCOTTI

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Soft Gingerbread Biscotti image

The recipe for these crisp-on-the-outside, soft-on-the-inside biscotti was found in the 2009 cookbook Gingerbread.

Provided by Sydney Mike

Categories     Dessert

Time 1h15m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 13

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.

Nutrition Facts : Calories 89.5, Fat 1.4, SaturatedFat 0.7, Cholesterol 20.6, Sodium 53.6, Carbohydrate 17.3, Fiber 0.5, Sugar 8.1, Protein 2

Top Asked Questions

  1. What is the history of gingerbread?
    The origins of gingerbread can be traced back to the year 992. It was created by an Armenian monk. He was responsible for teaching the French how to bake gingerbread. In the 13 th century, the Germans brought gingerbread to Sweden.
  2. How do you cook biscotti in the oven?
    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.
  3. How do you make ginger cookies with crystallized ginger?
    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.
  4. Why is Gingerbread Brown in colour?
    THANK GOODNESS FOR MOLASSES! It is said that Americans were responsible for giving the gingerbread its brown colour. Previously, gingerbread was white, because it was made with white sugar. Molasses proved to be less expensive. And, soon, it became a substitute, therefore, we now associated gingerbread with that dark brown colour.

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