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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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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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 ***
Amazing Biscotti Recipe
Biscotti is the famous Italian twice baked cookie. It is crunchy, nutty and absolutely lovable (especially if you love almond in baking!). If you haven't given this cookie a try, it is great for this time of year and works well for holiday gift giving. Let me know if you try it, how your biscotti comes together. Don't forget to subscribe for new videos every Monday. Xo P
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Recipe:
¾ cups granulated sugar
2 large eggs (room temperature)
1 tbsp almond extract
2 cups all purpose flour
1 tsp salt
2 tsp baking powder
½ cup oil
1 egg and 1 tbsp water (egg wash)
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Step by step recipes made easy. Simple recipes, mixing East flavors with a taste of the West. New semi-homemade recipes every Monday! Welcome to Ginger Pop Kitchen! xo Patty K
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
Gluten-Free Biscotti with Ginger & Chocolate | Minimalist Baker Recipes
A gingery, chocolate-dipped, orange-infused take on classic Italian biscotti! Gluten-free, vegan, and just 10 ingredients required!
Full Recipe:
Biscotti is a sweet, dry, crunchy, oval-shaped cookie that originated in a city in Tuscany, Italy called Prato. There, it’s more commonly known as cantuccini and is often served with a dessert wine called Vin Santo.
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