Chocolate and ginger biscotti recipe
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This recipe is for chocolate and ginger biscotti, which are simple and easy to make. The ingredients, including plain flour, baking powder, brown sugar, eggs, dark chocolate, almonds, and candied ginger, are mixed together in one large bowl. The dough is then shaped into a log and sprinkled with demerara sugar before being baked for 25-30 minutes. After cooling, the log is cut into slices and baked again for 25 minutes until crisp. The biscotti can be stored in an airtight container for a month or more. The recipe is from Anja Dunk's book Advent: Festive German Bakes to Celebrate the Coming of Christmas.
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Gingerbread Biscotti Biscuit Recipe | Cookie Exchange Favorite | Food Gifts for Holidays
Gingerbread biscotti biscuits are our all-time favorite request for homemade gifts. Gingerbread biscotti is the perfect holiday treat to eat on cool mornings and to package and give away. We keep this on hand right through February to enjoy with coffee and hot chocolate out on the back porch. I make this recipe for cookie exchanges, which is a favorite by everyone. These will keep for several weeks in an airtight container.
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Cooking With Rania: Gingerbread Biscotti
Rania Harris is making a sweet treat to go with your coffee this holiday season!
Pecan & Ginger Biscotti Cheekyricho Cooking Youtube Video Recipe ep.1,434
These Spicy, fragrant crunchy biscuits are great with coffee or after dinner liqueur. They keep fresh for weeks in an airtight container. Its Dairy Free too.
Crush them up and sprinkle them on yoghurt, icecream or custard for a tasty treat. They make great Edible Christmas Gifts as well. We do hope you give them a try.
Food is fun, we hope you enjoy our journey.
Ingredients:
100g Pecans, 1 cup
2 eggs
155g brown sugar, 2/3 cup
125g Self Raising Flour, 1 cup
90g plain (AP) Flour, 3/4 cup
100g Glace Ginger , 3,4 cup
1/2t cinnamon
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Gingerbread Biscotti
These English Toffee Gingerbread Biscotti are spiced up with lots of ginger, all spice and loaded with pistachios and currants, then dipped in English Toffee! Perfect for your morning cup of joe!
RECIPE:
Gingerbread Biscotti Recipe
Let me start off by saying I'm not a huge gingerbread cookie person and I never have been. Over the years though, I have fallen in love with the brand Nonni's, which makes a variety of biscotti's. Like so many items this year, I was not able to find Nonni's Gingerbread Biscotti sold in a store near me, so I decided to try to make homemade Gingerbread biscotti! This Gingerbread biscotti recipe has all the spices found in gingerbread and is so delicious that I will be adding it to my cookie baking list every year now! This gingerbread biscotti pairs perfectly with coffee or tea and tastes like Christmas in a cookie.
Ingredients
Gingerbread Biscotti
¼ cup unsalted butter (room temperature)
¼ cup granulated sugar
2 tablespoon brown sugar
½ tablespoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
1 egg
1 ½ tablespoon molasses (I'm using the brand Grandma's)
1 ¼ cups flour
1 teaspoon baking powder
½ tablespoon of milk
I refer to the ground cinnamon, ginger, nutmeg, and cloves as the spices.
Glaze
½ cup of confectioners sugar
1 tablespoon of milk
Directions
1. Preheat the oven to 350 degrees. Cream butter, brown sugar, and granulated sugar together in a hand or stand mixer. Add in the egg, molasses, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and baking powder and mix until all the ingredients are fully combined.
2. Start adding the all-purpose flour in small increments to the mixture. Scrape down the bowl as needed with a spatula and continue adding the all purpose flour into the mixture.
3. Transfer the dough to a baking sheet with wet fingers tips (this helps the dough not stick to your hands since its extremely sticky). Create a 1-inch thick rectangle shape as long or wide as you want since you will be cutting the dough on an angle to create the biscotti slices.
4. Once the dough is shaped in a rectangle, use a pastry brush and paint some milk to the top and sides of the dough.
5. Bake for 20 minutes in a 350°F preheated oven and remove the tray from the oven and let it sit on the counter for 10 minutes to cool.
6. Turn the oven temperature down to 325°F and transfer the biscotti loaf to a cutting board. Cut the biscotti loaf on an angle to create the individual biscotti slices and transfer them back to a baking sheet, laying one side down on the pan and bake for another 10 minutes. Flip the biscotti's over to the other side and bake for another 7-12 minutes. Depending on how soft or crispy you would like these biscotti's to be. You will get a softer biscotti baking at 7-8 minutes and a harder biscotti baking at 10-12 minutes.
Glaze
1. Mix powdered sugar and milk together in a bowl and whisk together until it reaches the desired consistency you would like it to be. Add more powdered sugar for a thicker glaze or more milk for a thinner glaze.
2. Add the glaze to a small sandwich bag and cut a small hole in one of the corners of the bag. Drizzle over cooled biscotti.
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Song: Christmas Day Sale by DJ Denz The Rooster