Triple Ginger Cranberry Biscotti Recipes

TRIPLE GINGER CRANBERRY BISCOTTI

Steps:

• In a small bowl combine the 4 eggs, olive oil, fresh ginger and brandy, set aside. In a mixing bowl combine flour, corn meal, 1 1/2 cups of the sugar, baking powder, 1 tablespoon of the ground ginger and salt. Mix the dry ingredients for 30 seconds to combine.
• Add the egg mixture to the dry ingredients and mix until almost combined. Toss together the cranberries and the crystallized ginger. Add the cranberry mixture to the dough and mix until almost combined. Turn the dough out onto a lightly floured surface and knead together.
• Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper.
• Split the dough into 2 equal portions. Roll each piece of dough to a log 13" long x 2" wide. Set the logs onto the sheet pan, leaving at least 3" between them. Combine the last 1/4 cup of granulated sugar with the remaining teaspoon of ground ginger. Brush each log with egg wash and sprinkle with the ginger sugar.
• Bake until the logs are golden brown and feel firm when pressed in the middle, about 35 minutes. Cool completely on a wire rack. Do not turn off the oven.
• Use a serrated knife to cut each log into 1/2" slices on a slight diagonal. Lay the cookies flat on the sheet pans and bake 10-15 minutes until toasty and golden brown (see note). Cool on a wire rack.
• Store in a cookie jar for up to 2 weeks.

CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

TRIPLE GINGERS LOVERS' BISCOTTI

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.

GINGERED CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350F. Place pistachios on a baking sheet and toast until fragrant, about 15 minutes. Cool completely, coarsely chop. Increase oven heat to 375F. Lightly grease or butter a baking sheet and dust with flour, tapping out excess, or spray with nonstick cooking spray.
• In a large bowl, sift together flour, baking soda and salt. Add sugar, chopped nuts, cranberries and crystallized ginger, if using. Stir to combine. In a small bowl, beat together egg yolk and eggs with an electric mixer. Stir in vanilla and orange zest. Pour egg mixture into flour mixture and mix with electric mixer on low speed until just combined. The dough will be stiff.
• Turn dough out onto a lightly floured work surface and divide into thirds. Shape dough into three 18-inch long, 1/2-inch thick logs. Arrange logs on prepared baking sheet several inches apart and brush lightly with lightly beaten reserved egg white. Bake for 20 minutes.
• Remove from oven and let cool slightly on baking sheet. Reduce oven heat to 225F. While still warm, cut logs into diagonal slices about a half inch wide. Lay slices cut-side down on baking sheet and return to oven. Bake until crisp and brown, 20-30 minutes.

GINGER ALMOND BISCOTTI

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.

TRIPLE THREAT GINGER NUT BISCOTTI

Steps:

• Preheat oven to 325°F; line a baking sheet with parchment paper.
• In a medium mixing bowl, stir together the flour, baking powder, ground ginger, salt and pepper. Sift onto a piece of wax paper. Set aside.
• Cream the butter and sugar at medium speed, about 1 minute, or until well-blended.
• Add the eggs one at a time, beating well after each addition and scraping the sides as necessary.
• Add the fresh ginger and vanilla extract. At low speed, add the flour mixture, mixing just until blended.
• Stir in the uncrystallized ginger and nuts and mix until combined.
• Scrape the dough out onto the parchment-lined baking sheet.
• Moisten your hands with water and shape the dough into a 12-inch log with inch-high sides.
• Round the ends or taper them as best as you can.
• Place the baking sheet in the oven and bake for 35 minutes or until the log is starting to brown.
• Remove the sheet from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F.
• Loosen the log from the parchment onto a chopping board. With a serrated (bread) knife, cut the log on the diagonal, making each piece about an inch thick.
• Arrange the slices cut side down on the same parchment-lined baking sheet, about ½-inch apart from one another.
• Bake for 25 minutes or until the biscotti are dry and beginning to color around the edges.
• Let cool 5 minutes on the sheet and then transfer to a wire rack.