Gingerbread Biscotti from Scratch - 12 Days of Cookies - DAY 1 - w/ Mama Mia!
I am so excited for my new series, '12 Days of Cookies'! There's a new episode every day for the next 12 days. Come back tomorrow for a new recipe AND a new guest!
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I had so much fun making this series! As you know I LOVE the #holiday time of year. I am going to be releasing 12 DIFFERENT cookie recipes in a row for the first 12 days of December. Make sure to come back each day for a new #recipe AND a new guest. I cant wait for you to see all these delicious #cookie recipes! We have so much fun this year.
If you like this series please let me know if I should do it again next year!
Gingerbread Biscotti:
Biscotti
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
½ teaspoon nutmeg
1/2 teaspoon ground cloves
6 tablespoons unsalted butter, softened
1 cup brown sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 tablespoons minced candied ginger
2 tablespoons unsulfured molasses
1-2 tablespoons confectioners’ sugar
Decoration
1 cup white chocolate
1 teaspoon coconut oil
Red and green sprinkles
Chocolate dipped gingerbread biscotti - Savory
Why not have some holiday cheer with your coffee?
Ingredients
2¼ cups flour
½ cup sugar
½ cup dark brown sugar
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
⅛ tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Smooth dough
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash. Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
Biscotti
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Dip it
Meanwhile, break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds. Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.
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The Best Gingerbread Biscotti
I don't usually call something the best, but this recipe is!
Packed with flavour, this biscotti is delicious to eat by itself, or dunked in a hot drink. I suggest not skipping the step of dipping in white chocolate. It really does complete the cookie!
This recipe is all done by hand, you do not want to use a mixer. Another critical step is using “Blackstrap Molasses” not “Fancy”. Blackstrap gives this biscotti its flavour kick. The one time I used Fancy I was very underwhelmed. So pick up some Blackstrap Molasses and let’s get baking!
Music by:
Bensound: Fun Day
This is not a sponsored video. All products purchased by me.
Recipe below:
Ingredients:
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup blackstrap molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1/4 teaspoon ground nutmeg
White chocolate molding wafers (optional)
Method:
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oil, sugar, eggs, and molasses.
3. In medium sized bowl, whisk flours, baking powder, ginger, cinnamon, cloves, and nutmeg.
4. Pour dry ingredients into wet and mix. I like mixing with a spatula.
5. With floured hands (to avoid sticking), divide dough in half, and shape each half into a roll the length of the cookie (about 12 inches long each). Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch
6. Bake in preheated oven for 20-25 minutes. Remove from oven, and set aside for 5-10min.
7. When biscotti is cool enough to touch (but still warm), cut into diagonal slices. Place sliced biscotti back on the baking sheet, and bake an additional 5 to 7 minutes on each side.
8. Once cooled, dip in white chocolate molding wafers and set on parchment or wax paper to harden. As biscotti is quite crumbly, I like to dust off the extra crumbs before dipping.
9. Eat!
Biscotti will last weeks in an air tight container.
*Recipe makes around 40 biscotti. Depends on your log sizes and thickness you cut.
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Disclaimer: These materials are to be used for informational purposes only. They do not replace professional medical advice, diagnosis or treatment. Please consult your health care provider for advice about your health and medical condition.
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
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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