Spicygingernutbiscotti2 Recipes

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

Ingredients

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.

GINGERBREAD BISCOTTI

Gingerbread Biscotti image

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

Provided by CRISTINA GOMEZ

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 48

Number Of Ingredients 11

Ingredients

⅓ cup vegetable oil
1 cup white sugar
3 eggs
¼ cup molasses
2 ¼ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 ½ tablespoons ground ginger
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 70 calories, Carbohydrate 12.1 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 26.5 mg, Sugar 5.2 g

DRIED FRUIT AND NUT BISCOTTI

Dried Fruit and Nut Biscotti image

I found this recipe in a magazine years ago and use a different combination of nuts and fruits every time I make it, but dried apricots and pistachio nuts work well here. You might need to adjust the baking and drying times, depending on your oven. Enjoy!

Provided by nadinep

Categories Dessert

Time 1h50m

Yield 30 biscuits

Number Of Ingredients 7

Ingredients

7 tablespoons flour
5 tablespoons sugar
1 teaspoon baking powder
1 pinch ground cloves
1 teaspoon cinnamon
3 eggs
400 g mixed nuts and dried fruit (cut up but not too small)

Steps:

Sift the dry ingredients into a bowl.
Add eggs, nuts and fruit.
Mix well.
Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
Cool and turn out of pan.
Slice loaf as thinly as possible and layer on large oven tray.
Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.

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Aug 2, 2013 - 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
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