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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Pecan & Ginger Biscotti Cheekyricho Cooking Youtube Video Recipe ep.1,434
These Spicy, fragrant crunchy biscuits are great with coffee or after dinner liqueur. They keep fresh for weeks in an airtight container. Its Dairy Free too.
Crush them up and sprinkle them on yoghurt, icecream or custard for a tasty treat. They make great Edible Christmas Gifts as well. We do hope you give them a try.
Food is fun, we hope you enjoy our journey.
Ingredients:
100g Pecans, 1 cup
2 eggs
155g brown sugar, 2/3 cup
125g Self Raising Flour, 1 cup
90g plain (AP) Flour, 3/4 cup
100g Glace Ginger , 3,4 cup
1/2t cinnamon
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We Wish you a Merry Christmas
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 with Chef Victoria Love with Cinnamon, Ginger, Allspice and lots of Love
Watch Chef Victoria Love demonstrate how to make GINGERBREAD BISCOTTI with Cinnamon, Ginger, Allspice and Cloves.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
SUBSCRIBE to my channel: Chef Victoria Love:
FACEBOOK: Chef Victoria Love:
INSTAGRAM: Chef Victoria Love:
WEBSITE:
#chefvictorialove
Chef Victoria Love’s
Gingerbread Biscotti
8 oz Butter (1 Cup)
1# 4 oz Light or Dark Brown Sugar (2 ½ Cups tightly packed)
½ Cup Molasses
2 Eggs
1 Tablespoons Vanilla
1# 9 oz All Purpose Flour (6 ¼ Cups)
1 ¼ oz Cornmeal (¼ Cup)
1 Tablespoon Ground Ginger
1 Tablespoon Ground Cinnamon
½ teaspoon Ground Cloves
1 teaspoon Ground Allspice
1/2 teaspoon Salt
1.Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment, cream together the butter & sugar, scrape down the sides of the bowl with a spatula, beat in the eggs one at a time, add vanilla and molasses.
3. In a large bowl stir together the dry ingredients, add the flour mixture and combine until all the flour is mixed in.
4. Divide dough in half, and shape each half into a 10 x 2 ½ log on the lined baking sheet. The logs should be about 4” apart.
For the first bake, bake for 40 minutes. Remove from the oven and cool for 5 minutes.
5. Move the logs onto a cutting board. Use a sharp serrated knife to cut the logs crosswise into ½ to ¾ slices.
Stand the sliced biscotti back on the baking sheet. Return the biscotti to the oven for the second bake, and bake them about 15 minutes more, until the edges are turning golden brown.
Remove from the oven and place slices on a wire rack to cool completely.
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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Gingerbread biscotti di pan di zenzero
La magia del Natale è anche nei piccoli gesti: per questo preparare gli omini di pan di zenzero con tutta la famiglia è uno dei momenti più divertente delle feste!✨
Prova questi golosissimi biscotti speziati da decorare, perfetti per accompagnare le tue merende natalizie ☕️