Apple Pie Biscotti With White Chocolate Ginger Glaze Recipes

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APPLE PIE BISCOTTI WITH WHITE CHOCOLATE GINGER GLAZE



Apple Pie Biscotti With White Chocolate Ginger Glaze image

Make and share this Apple Pie Biscotti With White Chocolate Ginger Glaze recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h15m

Yield 48 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice (could also sub 1.5 tsp apple pie spice for all spices)
3 eggs
1 teaspoon vanilla
3 tablespoons apple butter
1/2 cup white chocolate
1/2 teaspoon almond extract
1 tablespoon half-and-half or 1 tablespoon milk
minced candied ginger

Steps:

  • Preheat oven to 350. Combine dry ingredients in a bowl.
  • In a large bowl, whip eggs until foamy, then gradually add sugar. Beat until fluffy and thick, about 5 minutes. Add vanilla and apple butter to egg mixture. Add flour mixture to wet ingredients and stir until just combined. (Add in ginger here, if you wish).
  • Sprinkle baking sheets with flour.Flour your hands and shape ½ dough into a log. Place log on baking sheet and flatten into a rectangle no more then ½ inch thick. Repeat with remaining dough. Make sure your hands are well floured! Bake for 20 minutes at 375 until the edges begin to brown and logs are firm.Turn oven down to 325.Slice logs with a serrated knife into ½ inch cookies and place (with the cut sides up) back in the oven.Bake for 40 minutes (or until dry), turning the cookies over after 20 minutes.
  • Heat cream and extract until quite warm. Melt chocolate. Combine and stir thoroughly until smooth. Spread thin layer on top of cooled biscotti. Top with candied Ginger to taste.

Nutrition Facts : Calories 56.9, Fat 1, SaturatedFat 0.5, Cholesterol 13.6, Sodium 39.2, Carbohydrate 10.8, Fiber 0.2, Sugar 5.7, Protein 1.2

PUMPKIN BISCOTTI WITH WHITE CHOCOLATE



Pumpkin Biscotti With White Chocolate image

I included them on my Christmas cookie platters this year, and everyone made a point of telling me how good they were. I found the recipe on the web. The raisins were my idea. Dried cranberries would be as good, if not much, much better. Or leave them out completely. Both light and dark brown sugar work beautifully, although I think I like the dark brown sugar version just a tiny tad more. I used good-quality white chocolate chips mixed with about 1/2 teaspoon of shortening for the drizzle. And if you can, use freshly ground nutmeg. Also, you can use up to 3/4 cup raisins or dried cranberries. Any way you try it, I think you'll love them. (Time does not include chilling time.)

Provided by Charmed

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1 teaspoon orange zest
1/2 cup raisins (optional)
8 ounces white chocolate

Steps:

  • Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside.
  • Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended.
  • Add the flour mixture and beat at low speed until just incorporated. Stir in the raisins or dried cranberries, if desired.
  • Refrigerate about 1 hour.
  • Preheat the oven to 350°F Line a baking sheet with parchment. Divide the dough in half.
  • Using lightly floured hands, shape each half into a log about 10 inches long. Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch.
  • Place the logs on racks and let cool 10 to 15 minutes.
  • Transfer to a cutting boad and slice each log on the diagonal into 12 slices. Place the cooling rack on the baking sheet and arrange slices cut side down on rack.
  • Bake until golden, about 15 to 20 minutes. Watch carefully to avoid burning, and turn once if needed.
  • Remove the slices to a rack to cool completely.
  • Melt the white chocolate (add shortening to chips if using them) and drizzle the biscotti with the chocolate.
  • Refrigerate briefly to set the chocolate.

Nutrition Facts : Calories 160.7, Fat 7.4, SaturatedFat 4.4, Cholesterol 27.6, Sodium 63.6, Carbohydrate 21.9, Fiber 0.3, Sugar 14.6, Protein 2.1

GINGER BISCOTTI WITH WHITE CHOCOLATE



Ginger Biscotti With White Chocolate image

Last year a company called Nonni's put out a Ginger Biscotti with White Chocolate. They were SOOOO additive! Since I don't find them in the store this year I went on the net looking. Here is what I found from Better Baking. My Lemon Almond Biscotti recipe #65536 tells you how to many them in the long flatten log shape if you want to bake them in that shape. You'll have to bake them twice using that recipe. Serving will very. Our son made these for the Webster County Fair when he was in 4-H and won a Blue Ribbon.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 32 biscotti

Number Of Ingredients 15

2 1/4 cups flour
2 eggs
1 cup sugar
1/3 cup brown sugar
1/3 cup butter, melted
1 teaspoon molasses
1/2 teaspoon vanilla
1/4 cup white chocolate, chopped
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/4 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
6 ounces white chocolate, melted

Steps:

  • Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla.
  • Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice.
  • Stir into a stiff dough.
  • Dough will be fairly dry.
  • Roll out to a thickness of 1/2 inch and cut into preferred shapes.
  • Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once).
  • Let cookies cool, then dip into melted white chocolate.

Nutrition Facts : Calories 123.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 18.1, Sodium 87.4, Carbohydrate 19.6, Fiber 0.3, Sugar 12.5, Protein 1.7

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE



Crystallized Ginger Biscotti With Almonds and White Chocolate image

The flavour and texture of this biscotti is very light, easier to bite into than some recipes. You could dip the finished, cooled cookies into additional melted white chocolate but I don't like the ginger flavour to be over-powered by the chocolate so I leave them as is.

Provided by Cookin-jo

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour, unsifted
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup crystallized ginger, finely chopped
1/2 cup blanched almond, sliced, lightly toasted
1/2 cup white chocolate chips

Steps:

  • Pre-heat oven to 325 degrees.
  • Grease and flour a large baking sheet.
  • In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
  • In a large mixing bowl beat the butter and sugar until fluffy.
  • Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
  • With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
  • Divide dough in half and roll each portion into logs about 12 inches long.
  • Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
  • Bake for 25 to 30 minutes, until lightly browned.
  • Remove from oven and cool 5 minutes on the baking sheet.
  • Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
  • Transfer slices back onto the baking sheet, standing them up.
  • Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
  • Cool completely on a wire rack and then store in an airtight container.

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE



Cranberry and Almond Biscotti With White Chocolate Drizzle image

A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 30 biscotti

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar (can use another 1/4 cup more for a sweeter taste)
1/2 cup butter, room temperature
2 large eggs
1 1/2 teaspoons almond extract
1 1/2 cups dried cranberries
1/2-3/4 cup almonds (chopped or sliced)
1 egg white
8 ounces white chocolate

Steps:

  • Set oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a bowl whisk together flour with baking powder and salt.
  • Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
  • Add in the flour mixture, then the cranberries and almonds; mix well to combine.
  • Divide the dough in half.
  • With floured hands shape the dough in about 9 x 2-inch logs.
  • Transfer the logs to prepared baking sheet, spacing evenly.
  • In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
  • Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
  • Cool completely in the baking pan (leave the oven heat on to 350 degrees).
  • Transfer the logs to a work surface.
  • Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
  • Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
  • Arrange the sliced biscotti cut side down on the same baking sheet.
  • Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
  • Transfer biscotti to a rack to cool.
  • For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
  • Remove from over the water.
  • Using a fork, drizzle chocolate over biscotti.
  • Let stand until chocolate sets (about 30 minutes).

SOY GINGER GLAZE



Soy Ginger Glaze image

A cracking little glaze. DH likes it on dead things before cremating them I like to brush it on rice balls before I grill them Mmmm...

Provided by PinkCherryBlossom

Categories     Japanese

Time 5m

Yield 1 cup

Number Of Ingredients 4

1 cup soy sauce
2 oranges, juice and zest of
3 tablespoons brown sugar
1 tablespoon minced gingerroot

Steps:

  • Mix all ingredients together
  • use to glaze desired food.

Nutrition Facts : Calories 534, Fat 1.3, SaturatedFat 0.2, Sodium 16111, Carbohydrate 106.7, Fiber 16.7, Sugar 44.8, Protein 34.5

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