How To make Gingerbread Biscotti
1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
How To make Gingerbread Biscotti's Videos
Xmas Baking: Gingerbread Biscotti
To watch the Cranberry Pistachio Biscotti video:
Full (non-halved) recipe:
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
Directions
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.
Recipe from
Gingerbread Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Gingerbread Biscotti. A biscotti with my morning cup of coffee is a nice way to start the day. I particularly enjoy these Gingerbread Biscotti, as they are not overly sweet, have chunks of hazelnuts, lots of raisins and chocolate chips, lovely flecks of rolled oats, just a hint of molasses, and are warmly spiced with ground cinnamon, ginger, and cloves.
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Iced Gingerbread Biscotti | Cooking Light
Twice-baked cookies are crisp and great for dunking. Here, cinnamon, cloves, and ginger unite to give these cookies a seasonal flair. We show you the perfect technique for the best results every time.
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GINGERBREAD BISCOTTI created by Ann Esselstyn and Jane Esselstyn
Ingredients:
1 cup old fashioned oats, divided
1 ¾ cups white whole wheat flour (I used whole wheat pastry flour)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
½ cup pure maple syrup
¼ cup unsulfured molasses
½ teaspoon pure vanilla extract
2 tablespoons golden raisins
Directions:
1. Line a baking sheet with parchment paper
2. In a food processor, blend ½ cup of the rolled oats until finely ground
3. In a bowl, combine the finely ground oats, remaining ½ cup oats, flour, baking powder, baking soda, cinnamon, ginger and cloves.
4. In a separate bowl, whisk together the maple syrup, molasses and vanilla. Slowly add the wet mixture to the dry ingredients and stir until combined. (I used my hands to combine)
5. Mix in the raisins until just incorporated.
6. Transfer the dough to a lightly floured surface and form into a log, about 12 inches long and 3 to 4 inches wide.
7. Transfer the log to the prepared baking sheet and bake for about 30 minutes or until golden brown and firm to the touch. Remove from oven and let cool on a wire rack for 10 minutes.
8. Transfer the log to a cutting board and cut into ½ to ¾ inch thick slices.
9. If you prefer crispier biscotti, reduce heat of oven to 300 degrees, place biscotti pieces back onto baking sheet and bake for another 6 to 8 minutes. Remove from oven and let cool. They get crispier as it cools!
Gluten Free Gingerbread Biscotti
Loaded with fragrant gingerbread spices, these Gluten Free Gingerbread Biscotti are crunchy cookies perfect for dipping in coffee, tea, or cocoa.
Recipe:
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These Gingerbread Biscotti are PERFECT for Christmas ???? #shorts #food #recipe #family #cooking #chef
Full video on my YT channel.