How To make Gingerbread Biscotti

gingerbread biscotti (vegan & gluten-free) Something Vegan

RECIPE
2 cups gluten-free oat flour
1/2 cup rice flour
1/4 cup organic sugar
1 Tbsp. tapioca starch
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
3 Tbsp. molasses
3 Tbsp. oil (vegetable, canola, or light olive)
3 Tbsp. almond milk
1 tsp. vanilla extract
Drizzle:
1/2 cup organic powdered sugar
1/ 2 Tbsp. almond milk
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add oat flour, rice flour, sugar, tapioca starch, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir well. Add molasses, oil, almond milk, and vanilla. Stir well. Shape the dough into two flat loaves, and place on a pan lined with parchment paper. Bake 20 minutes. Remove from the oven and let cool about 10 minutes. Carefully slice into 12 pieces, and place back on the pan cut-side-down. Bake 10 more minutes. Flip each cookie over and bake 10-12 more minutes. Let cool. To make the drizzle—to a bowl, add powdered sugar, almond milk, and vanilla. Whisk until smooth. Drizzle over the cooled cookies. Makes one dozen.

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These Gingerbread Biscotti are PERFECT for Christmas ???? #shorts #food #recipe #family #cooking #chef

Full video on my YT channel.

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 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

Emily Bakes: Gingerbread Biscotti

:D
I'm Emily from The Brain Scoop (youtube.com/thebrainscoop). When I'm not dissecting animals and exploring museum collections, I enjoy baking.

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Recipe from JoyofBaking.com (

Ingredients:
3/4 cup (100 grams) hazelnuts, toasted and coarsely chopped (can also use pecans or walnuts)
1 cup (100 grams) old fashioned rolled oats
1 3/4 cups (225 grams) all purpose flour
3/4 cup (160 grams) dark brown sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
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2 large eggs
1/4 cup (60 ml) unsulphured molasses (such as Grandma's Molasses)
2 tablespoons light olive oil (or corn oil)
1/2 teaspoon pure vanilla extract
3/4 cup (95 grams) dark or golden raisins
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See joyofbaking.com for steps/procedures.

Music is Dance of the Sugarplum Fairy from The Nutcracker by Tchaikovsky.

Everything else was done by ME! :D

Canvas Gingerbread Biscotti