Kelloggs Rice Krispies Crystallized Ginger Biscotti Recipes

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CRYSTALLIZED GINGER BISCOTTI



Crystallized Ginger Biscotti image

Number Of Ingredients 10

3 cups Rice Krispies®
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup margarine
1/4 cup finely chopped crystallized ginger
3 egg whites
1/2 teaspoon almond extract

Steps:

  • 1. Process KELLOGG'S RICE KRISPIES cereal in food processor, using metal blade, about 15 seconds or until cereal becomes fine crumbs. Add flour, sugar, baking powder, salt, cinnamon and margarine. Process about 30 seconds or until mixture resembles coarse meal. Place mixture in large mixing bowl and stir in ginger. Add egg whites and flavoring to cereal mixture. Stir together until all dry ingredients are combined. (Mixture will be very stiff.)2. Place half of dough on lightly floured surface and shape into 8-inch long rolls. Place on baking sheet coated with cooking spray and flatten into 8 x 3-inch rectangle. Repeat with remaining half of dough.3. Bake at 300°F about 25 minutes or until light golden brown. Place baking sheet on wire rack to cool 10 minutes. Cut each rectangle diagonally into 1/2-inch slices. Place cut side down on baking sheet and bake for 40 minutes longer or until golden brown and crisp. Do not turn. Cool completely on wire rack. Store in airtight container.

Nutrition Facts : Nutritional Facts Serves

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.

TRIPLE GINGERS LOVERS' BISCOTTI



Triple Gingers Lovers' Biscotti image

Three styles of ginger-powdered, fresh and candied-permeate these spicy cookies. The recipe come from Lou Seiberts Pappas Biscotti Cook Book. Makes 3 1/2 dozen Biscotti's

Provided by Barb G.

Categories     Dessert

Time 1h15m

Yield 3 1/2 dozen biscotti

Number Of Ingredients 11

3/4 cup almonds
1/2 cup butter
1/4 cup dark brown sugar, firmly packed
2 tablespoons molasses
2 eggs
2 1/4 cups flour
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh gingerroot
2/3 cup finely chopped crystallized ginger

Steps:

  • Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
  • In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
  • In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
  • Stir in fresh ginger and crystallized ginger; fold in nuts.
  • Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
  • Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
  • Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
  • Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.

Nutrition Facts : Calories 843.3, Fat 45.6, SaturatedFat 18.9, Cholesterol 190.6, Sodium 661.5, Carbohydrate 92.9, Fiber 5.9, Sugar 23.5, Protein 18.9

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