How To make Gingerbread Biscotti
1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
How To make Gingerbread Biscotti's Videos
Gluten Free Gingerbread Biscotti
Loaded with fragrant gingerbread spices, these Gluten Free Gingerbread Biscotti are crunchy cookies perfect for dipping in coffee, tea, or cocoa.
Recipe:
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Gingerbread Biscotti
Perfect cookies to make and eat around the Holidays!!! And actually all year long for that matter....
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!
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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.
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
Canvas Gingerbread Biscotti
Plant-Based Gingerbread Biscotti
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