Spicy Ginger Nut Biscotti 2 Recipes

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GINGERBREAD BISCOTTI



Gingerbread Biscotti image

These biscotti have the same warm spices and crispy-crunchy texture that you love in a traditional gingerbread person, but require less time and effort than the classic cutout cookie! Each one gets an extra dip of melted white chocolate and a sprinkle of sanding sugar, for a sparkly holiday treat fit for a cookie tin.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 24 biscotti

Number Of Ingredients 12

1 3/4 cups all-purpose flour (see Cook's Note)
2/3 cup granulated sugar
2 1/2 teaspoons gingerbread spice
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons molasses
1 teaspoon pure vanilla extract
2 large eggs
Two 4-ounce bars white chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
White sanding sugar, for decorating

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.

CHEF JOHN'S GINGERBREAD BISCOTTI



Chef John's Gingerbread Biscotti image

When you don't have time to make a gingerbread house, try these delicious gingerbread biscotti. You'll love the sweet and spicy flavor of crystallized ginger and the crispy, crunchy signature biscotti texture. Whether eaten on their own or dunked into a cup of steaming hot coffee (an exceptional pairing!), these make a great holiday gift.

Provided by Chef John

Categories     Desserts     Cookies     Biscotti Recipes

Time 3h20m

Yield 18

Number Of Ingredients 14

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pinch cayenne pepper
5 tablespoons unsalted butter, softened
⅔ cup packed dark brown sugar
1 tablespoon molasses
2 large eggs, at room temperature
½ teaspoon vanilla extract
⅔ cup finely chopped crystallized ginger
3 (1 ounce) squares white chocolate, melted

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.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 25.7 g, Cholesterol 30.1 mg, Fat 5.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 111.5 mg, Sugar 12.6 g

HARD GINGER NUT BISCUITS



Hard Ginger Nut Biscuits image

This recipe for hard ginger nut biscuits is possibly one of the oldest ones I have in my possession. My English grandma used it many years ago. The cookies are fabulous for dunking. [Recipe originally submitted to Allrecipes.co.uk]

Provided by ceejblag

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 35m

Yield 36

Number Of Ingredients 6

2 tablespoons golden syrup
8 ounces self-rising flour
4 ounces white sugar
1 teaspoon ground ginger
4 ounces margarine
1 teaspoon baking soda

Steps:

  • Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
  • Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
  • Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
  • Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
  • Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 8.6 g, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 144 mg, Sugar 3.4 g

SPICY GINGER/NUT BISCOTTI #2



Spicy Ginger/nut Biscotti #2 image

I already have a ginger/ nut Biscotti recipe here on Zaar but this one is much better - trust me. I got this recipe from "Nutters" they were giving away samples and this is wonderful. Store them in an airtight container in a cool place - or freeze

Provided by Bergy

Categories     Dessert

Time 1h5m

Yield 50 Biscotti

Number Of Ingredients 12

1/2 cup butter or 1/2 cup hard margarine
1/2 cup brown sugar, packed
1/2 cup white sugar
3 large eggs, beaten
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered ginger
6 teaspoons finely chopped candied ginger
1 1/2 cups toasted nuts, finely chopped (walnuts, pecans, pistachio - your choice)

Steps:

  • In a large bowl cream the butter& sugars together.
  • Gradually add eggs beating all the while.
  • Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
  • Gradually beat in as much flour to the egg mixture as you can with your mixer then add the last of the flour stirring in by hand.
  • Stir in the nuts and ginger, use you hands, if necessary.
  • Divide the dough in half, make two logs 12" long and 2" wide- have a fairely flat top.
  • Places the logs 5" apart on an ungreased cookie sheet covered with parchment paper.
  • Bake in 350f oven for 25 minutes or until lightly browned.
  • Remove from oven and cool completely.
  • Cut the biscotti diagonally or straight into 1/2" slices.
  • Reduce oven to 325f.
  • Place slices upright on your cookie sheet about 1/2" apart and bake for an additional 20 minutes.

GINGER PISTACHIO BISCOTTI



Ginger Pistachio Biscotti image

This recipe is dedicated to ChrisseyO who sent me a bag of totally awesom, addictive "Wildbite" Ginger-Pistachio Biscotti I have now made this recipe 3 times and it gets better each time, This time I substituted roasted pumkin seeds for the pistachios - excellent result and what a cost saving plus not having to crack all those pistachios. The pumkin seeds made the recipe a bit drier.but still great texture & flavor.

Provided by Bergy

Categories     Dessert

Time 1h5m

Yield 3 dozen

Number Of Ingredients 9

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar (or 1/4 cup Splenda with 1 Tablespoon Molasses)
3 large eggs
3 teaspoons orange zest
1 cup natural pistachios, coarsely chopped
1 1/4 cups preserved gingerroot, diced (1/4" dice)

Steps:

  • Heat oven to 350F, butter and flour a cookie sheet.
  • Mix flour, Baking Powder and salt, stir well, set aside.
  • Beat the butter and sugar until fluffy, add one egg at a time and beat after each addition Stir in the orange zest, pistachios and ginger.
  • Stir in the flour a bit at a time, make sure it is evenly mixed in.
  • Your dough should easily hang together but be pliable.
  • Divide the dough in half and shape each piece into a log approx 1/2" high 2" across and about 14" long (Do not have the log too thick or too wide or the biscotti will not dry enough) Bake for 25-30 minutes- They will be almost golden on top and cooked through Turn oven down to 300F.
  • Cool logs for apprx 12 minutes.
  • Cut them across into 1/2" slices, place them on the cookie sheet with a bit of space between slices Return to oven for a further 15 minutes, turn off oven and let the biscotti sit in the cooling oven.
  • The biscotti should be dry in the center of the slice Cool completely and place in an air tight container- They keep well in the tin but you may freeze them if you wish.

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.

GINGER BISCOTTI



Ginger Biscotti image

This is just a simple biscotti recipe that works for me, I drew ideas from various different recipes and for this particular one, I decided to add crystallised ginger and spices. This can be adapted really easily with a handful of raisins, chopped nuts or grated orange rind. You can make this batch slightly spicier by adding in ground ginger and allspice into the dough. On a final note, my cooking times are rather vague, as long as the loaf is firm, cooked and easily sliced, (it shouldn't be too crumbly), then the second duration in the oven is entirely up to you depending on how crunchy you want the biscotti

Provided by fire_from_the_abyss

Categories     Dessert

Time 55m

Yield 12 biscotti, 12 serving(s)

Number Of Ingredients 12

125 g plain flour
60 g molasses
1 egg (keep aside a bit to brush over at the end)
1 tablespoon butter
1/4 teaspoon salt
2/3 teaspoon baking powder
50 g crystallized ginger (or 1 handful, chopped into small pieces)
1/4 teaspoon ground nutmeg
1 teaspoon almond essence
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon honey

Steps:

  • Sift flour and add baking powder, salt and nutmeg.
  • In a separate bowl mix together the molasses, butter and egg. Add this to the flour, sprinkle in chopped ginger, add almond essence and combine until you reach a thick sticky dough.
  • Tip the dough onto a clean surface sprinkled with a small amount of flour and knead a few times until the dough is fully combined, less sticky and can be moulded into a log shape.
  • Cook at approximately 190 degrees Celsius until it has risen slightly and become firm and breadlike. For me this takes roughly 15 minutes but again, I would recommend using your judgement.
  • Remove from oven and use a serrated knife to slice into 1 inch thick strips. Mix some egg, cinnamon, honey and ground ginger and baste this onto one side of the slices.
  • Return to the oven either on a low heat allowing the biscotti to dry out gradually and become crisp. Or keep the heat high and cook until hard and crispy, turning the biscotti over to brown both sides.
  • Alternatively remove when still slightly soft in the middle depending on your preference.
  • Allow to cool and place in an air tight container. These will keep for quite some time and the yield will vary depending on how thick your slices are.

Nutrition Facts : Calories 84.1, Fat 1.5, SaturatedFat 0.8, Cholesterol 20.2, Sodium 83.6, Carbohydrate 15.5, Fiber 0.4, Sugar 4.4, Protein 1.9

GINGER ALMOND BISCOTTI



Ginger Almond Biscotti image

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Almond     Poker/Game Night     Potluck     Gourmet

Number Of Ingredients 11

3/4 cup whole almonds with skins
1/2 cup crystallized ginger
1 cup unbleached all-purpose flour
1/2 cup sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 large egg white
1/2 teaspoon vanilla
Special equipment: an 11- by 4-inch loaf pan (see note, above)

Steps:

  • Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
  • In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.
  • Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

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