Triple Threat Ginger Nut Biscotti Recipes

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.

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.

SPICY GINGER/NUT BISCOTTI #2

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.

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

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.

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.