Gingerbread Biscotti Recipes

GINGERBREAD BISCOTTI

Steps:

• Heat oven to 350°F. Lightly grease a large cookie sheet; set aside.
• Combine butter, sugar, brown sugar, ginger, 3/4 teaspoon cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in mini chocolate chips, if desired.
• Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto prepared cookie sheet. Flatten logs slightly.
• Bake 22-25 minutes or until lightly browned and tops are slightly cracked. Remove from oven; cool 15 minutes on cookie sheet.
• Reduce oven temperature to 325°F.
• Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.
• Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.
• Place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.
• Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.

GINGERBREAD BISCOTTI

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.

GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment. In a large bowl, combine flour, baking powder, ginger, cinnamon, salt, and cloves.
• In a medium bowl, whisk together 1/2 cup Sugar In the Raw®, Stevia In The Raw® Bakers Bag, butter, eggs, molasses, 2 tablespoons water, and vanilla. Stir into flour mixture until a stiff dough comes together.
• Divide dough in half and shape each half into a 8 x 2" log. Place on baking sheet and press to flatten slightly. Sprinkle with 2 tablespoons Sugar In The Raw®. Bake 25 minutes. Let cool enough to handle, then transfer to a cutting board and cut into 1/2" slices. Lay slices on baking sheet and bake 10 minutes. Flip slices and bake until lightly browned, 5 minutes more. Cool completely.

GINGERBREAD BISCOTTI

Steps:

• In a large bowl, beat the eggs, sugar, oil and molasses. Combine the flour, baking powder, ginger, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in almonds and cranberries. , Divide dough in half; shape each portion into a 14x3-in. rectangle. Transfer to a greased baking sheet. Bake at 375° for 24-26 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and crisp, turning once. Remove to wire racks to cool. Store in an airtight container.

CHEF JOHN'S GINGERBREAD BISCOTTI

Steps:

• Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
• Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
• Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
• Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
• Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
• Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
• Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
• Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
• Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

GINGERBREAD BISCOTTI

Steps:

• Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
• Add the flour and the candied ginger. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don't overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
• Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
• Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
• Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
• In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.

GINGERBREAD BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl.
• Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough.
• Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes.
• Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool.
• Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.
• Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern. Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes. The biscotti can be stored in an airtight container for up to 1 week.

GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper; set aside. Whisk together flour, ginger, cinnamon, baking powder, salt, cloves, nutmeg, and baking soda in a medium bowl; set aside.
• Beat brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating on medium speed until incorporated, about 1 minute after each addition. Add molasses and orange zest; beat until combined, about 30 seconds. Reduce mixer speed to low; gradually add flour mixture, beating until a dough forms, about 1 minute.
• Turn dough out on a lightly floured work surface. Divide evenly into 2 (10-by-2½-inch) logs. Place logs at least 3 inches apart on prepared baking sheet. Bake in preheated oven until set, about 30 minutes. Remove from oven; let cool at room temperature about 30 minutes. Do not turn oven off.
• Transfer baked logs to a cutting board. Using a serrated knife, cut logs diagonally into 1-inch-thick biscotti slices (you'll have 20 slices total). Return biscotti to baking sheet. Bake at 325°F until biscotti are toasted and turn a deeper chocolate brown, about 8 minutes per side. Remove from oven. Transfer biscotti to a wire rack; let cool completely, about 30 minutes.
• Place white chocolate in a medium-size microwavable bowl. Microwave on HIGH until just melted and smooth, 1 minute, 30 seconds to 2 minutes total, stopping to stir every 30 seconds.
• Working quickly, dip bottom of each biscotti into melted white chocolate. Place dipped biscotti, cut side down, on a parchment paper-lined baking sheet. Chill until chocolate is set, about 10 minutes.

GINGERBREAD BISCOTTI

Steps:

• Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes. Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky). Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes. Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread. Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

GINGERBREAD BISCOTTI

Steps:

• Heat oven to 350. Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour, 1/3 cup sugar, baking powder and pumpkin pie spice; mix well.
• Add butter, molasses, eggs and egg yolk; beat until well blended and dough forms.
• Divide dough in half. Shape each half into 10-inch roll; place on large ungreased cookie sheet. Press each half of dough into 10x3-inch rectangle. Brush rectangle with egg white; sprinkle with 1 tablespoon sugar. Discard any remaining egg white.
• Bake at 350 for 20 minutes or until lightly browned. Cool on cookie sheets 15 minutes.
• With serrated knife, cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on same cookie sheet.
• Return to oven; bake 10 minutes. Turn cookies; bake an additional 5 to 10 minutes or until crisp and deep golden brown.
• Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
• Meanwhile, melt white chocolate in small saucepan over low heat, stirring constantly. Drizzle over cooled cookies.

GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
• Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
• Mix in briefly nuts and fruit.
• Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
• Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
• Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
• Let cool on a rack about 10 minutes.
• Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
• Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
• Let cool completely, store in airtight container.