Crystallized Ginger Biscotti With Almonds And White Chocolate Recipes

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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.

DARK CHOCOLATE GINGER BISCOTTI



Dark Chocolate Ginger Biscotti image

Make and share this Dark Chocolate Ginger Biscotti recipe from Food.com.

Provided by TattooedMamaof2

Categories     Breakfast

Time 1h50m

Yield 32 biscotti

Number Of Ingredients 12

1 cup flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 egg yolk
1/2 cup sugar
1 teaspoon vanilla
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped
1/2 cup dark chocolate, coarsely chopped
1/4 cup crystallized ginger, finely chopped

Steps:

  • Preheat oven to 350°F Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside. In a large bowl, beat the egg, egg yolk, and sugar until light and fluffy with an electric mixer. Beat in vanilla and oil until well combined.
  • With the mixer on low, beat in dry ingredients until well combined. Fold in walnuts, chocolate and ginger by hand with a rubber spatula.
  • With moistened hands, shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325°F.
  • Transfer logs to a cutting board and with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Return slices to the baking sheet and bake until crisp, about 20 minutes, turning the biscotti over halfway through. Cool 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
  • Store in an airtight container for up to a week.

Nutrition Facts : Calories 70, Fat 4.4, SaturatedFat 1.1, Cholesterol 12.5, Sodium 38.4, Carbohydrate 7.6, Fiber 0.9, Sugar 3.2, Protein 1.4

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

LEMON GINGER BISCOTTI



lemon ginger biscotti image

these are delicious. and make a lovely gift. put some in a coffee mug and tie the recipe to the handle. this is from cooking light.

Provided by chia2160

Categories     Dessert

Time 50m

Yield 30 biscotti

Number Of Ingredients 13

2 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
2 tablespoons grated fresh lemon rind
1 tablespoon fresh lemon juice
3 large eggs
cooking spray
1 tablespoon water
1 egg white
1 tablespoon sugar

Steps:

  • preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
  • stir in crystallized ginger.
  • mix lemon rind, lemon juice and eggs together and stir into flour mixture.
  • the dough will be crumbly.
  • turn dough out to a lightly floured surface, knead 7-8 times.
  • divide dough in half.
  • shape each half into a log.
  • spray a cookie sheet with non stick spray, place logs 6" apart.
  • combine water and eggwhite and brush over tops.
  • sprinkle with sugar.
  • bake for 20 minutes.
  • remove to a wire rack and cool for 10 minutes.
  • slice each log diagonally into 3/4" slices.
  • place back on baking sheet, upright.
  • lower oven to 325.
  • bake 20 minutes, remove to a wire rack, cool.

ALMOND GINGER BISCOTTI



Almond Ginger Biscotti image

Make and share this Almond Ginger Biscotti recipe from Food.com.

Provided by Vino Girl

Categories     Breakfast

Time 1h20m

Yield 36 serving(s)

Number Of Ingredients 9

2 cups flour, plus more for dusting
3/4 cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated lemon zest (about 2 lemons)
1/4 teaspoon salt
1 1/2 cups unblanched whole almonds
1/4 cup chopped crystallized ginger
3 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°.
  • In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.
  • In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).
  • Transfer dough to a lightly floured work surface; knead until smooth.
  • Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide.
  • Place on a parchment lined baking sheet; sprinkle with remaining sugar.
  • Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
  • Using a serrated knife, thinly slice the logs 1/4 inch thick.
  • Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.
  • Cool completely before serving or storing.

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