VALENTINE SPECIAL: Chocolate Chunk & Ginger Biscotti - Recipe
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Chunks of chocolate are the perfect match to candied ginger in these biscotti. Wrap some in a pink ribbon for your Valentine.
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Homemade Christmas Gift, Dessert: Gingerbread Biscotti Recipe
Gingerbread biscotti pack the warm, spicy flavors of the holiday season in elegant, affordable, delicious gifts - perfect as a host gift, stocking stuffers, or for a holiday brunch.
Song: The Easy Joy by Walri
Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
The best part about Giada's Biscotti? The festive holiday colors!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Holiday Biscotti
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 20 min
Prep: 25 min
Cook: 55 min
Yield: 2 dozen cookies
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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Giada De Laurentiis Makes Holiday Biscotti | Everyday Italian | Food Network
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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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.
Other Videos to Watch!
Vanilla Biscotti-
Pumpkin Spice Biscotti-
Peppermint Patties-
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Kitchen Aid Stand Mixer-
Spatulas-
Cutting Board-
Song: Christmas Day Sale by DJ Denz The Rooster
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: