How To make Ginger Chocolate Biscotti
2 1/2 c Flour; unbleached, all purp
1 c Sugar
1 ts Baking soda
1/2 ts -Salt
1/4 ts Cinnamon
1/4 ts Cloves, ground
2 tb Cocoa; unsweetened, pref.
-Dutch process 2 tb Fresh ginger; peeled, grated
1/2 ts Almond extract
3 Eggs; large
1 1/4 c Almonds; whole;blanched
-toasted lightly & -chopped coarse In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI
-----
How To make Ginger Chocolate Biscotti's Videos
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!
SUBSCRIBE ►
IM ON CAMEO!
WATCH MY LAST VIDEO ►
--------------------------------------------------------------------------
BUY Rosanna Merch:
*MERCH:
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Twitter:
Instagram:
Snapchat/TikTok/Threads: @rosannapansino
Website:
--------------------------------------------------------------------------
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 Ginger Biscotti
This delicious recipe for Chocolate Dipped Ginger Biscotti is perfect for the holidays or anytime! I love to dip mine in a cup of hot coffee ;)
Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced.
2 ¼ 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
1/8 tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, combine 2 eggs and chopped crystallized ginger. Stir in the melted butter.
Add the dry mixture to the egg mixture and knead until smooth. Separate into two pieces and roll each into a log (about 2 inches in diameter).
Beat egg with 2 tsp water. Brush tops and sides of each log with the egg wash.
Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let rest for 20 min.
Using a serrated knife, cut the warm cookie logs into ½-inch thick diagonal slices. Place slices on the baking sheet.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Meanwhile, melt the chocolate bars. When biscotti has cooled, dip
¼ of each biscotti into the melted chocolate & lay on a parchment-lined baking sheet to cool and set.
When completely cooled, store in a tightly-covered container up to 7 days.
*** Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced ***
GINGERBREAD BISCOTTI
I love food, I love to eat, and I love to cook! I have always enjoyed cooking for my friends and family, and I have been fortunate enough to attend a number of cooking classes, including classes in France.
These are some of my favorite family recipes, easy to prepare, delicious to eat that will show you how truly easy it’s to become a quality home cook. I like to think that you are in the kitchen with me as I demonstrate a recipe.
So come with me into my kitchen and look over my shoulder as I unlock the mysteries of cooking... And if you like my recipes please subscribe to my channel by clicking the subscribe icon at the end of each recipe.
Rich Hot Chocolate with Gingerbread Chestnut Biscotti
Click here for the full recipe:
Check us out for the first three Thursdays of every month at 12:15pm EST for our live cooking demo at
Follow us at
Pin us at
Also, visit
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.
Nourish: Gingerbread Biscotti
A holiday favorite that's easy for the whole family to make. Bake as an easy gift for friends and neighbors or enjoy with your favorite hot beverage!
Ingredients:
Biscotti:
1 cup granulated sugar
2 tablespoons molasses
2 teaspoons vanilla extract
3 large eggs, divided
5.3 ounces whole-wheat pastry flour (about 1 1/4 cups)
5.3 ounces all-purpose flour (about 1 cup plus 3 tablespoons)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
Icing:
2/3 cup powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract
How to Make It:
Step 1
Preheat oven to 325°.
Step 2
To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer; beat at high speed until ribbons fall from beaters (about 6 minutes).
Step 3
Weigh or lightly spoon flours into dry measuring cups and spoons; level with a knife. Combine flours and next 5 ingredients (through baking powder) in a bowl; stir with a whisk. Add flour mixture to egg mixture; beat at low speed just until combined. Divide dough in half; place halves on a baking sheet lined with parchment paper. With lightly floured hands, shape each half into an 8 x 4-inch loaf. Lightly beat remaining egg in a bowl; brush tops and sides of loaves with egg. Bake at 325° for 35 minutes or until golden brown. Remove loaves from baking sheet, and cool 10 minutes on a wire rack.
Step 4
Reduce oven temperature to 275°.
Step 5
Cut each loaf diagonally into 11 (1/2-inch) slices; place slices, cut sides down, on baking sheet. Bake at 275° for 20 minutes, turning slices over after 10 minutes. Remove from pan, and cool completely on wire rack.
Step 6
To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets. Store biscotti in an airtight container.
Music: bensound.com
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: