GINGER BISCOTTI WITH WHITE CHOCOLATE
Last year a company called Nonni's put out a Ginger Biscotti with White Chocolate. They were SOOOO additive! Since I don't find them in the store this year I went on the net looking. Here is what I found from Better Baking. My Lemon Almond Biscotti recipe #65536 tells you how to many them in the long flatten log shape if you want to bake them in that shape. You'll have to bake them twice using that recipe. Serving will very. Our son made these for the Webster County Fair when he was in 4-H and won a Blue Ribbon.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 32 biscotti
Number Of Ingredients 15
Steps:
- Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla.
- Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice.
- Stir into a stiff dough.
- Dough will be fairly dry.
- Roll out to a thickness of 1/2 inch and cut into preferred shapes.
- Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once).
- Let cookies cool, then dip into melted white chocolate.
Nutrition Facts : Calories 123.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 18.1, Sodium 87.4, Carbohydrate 19.6, Fiber 0.3, Sugar 12.5, Protein 1.7
CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE
The flavour and texture of this biscotti is very light, easier to bite into than some recipes. You could dip the finished, cooled cookies into additional melted white chocolate but I don't like the ginger flavour to be over-powered by the chocolate so I leave them as is.
Provided by Cookin-jo
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 325 degrees.
- Grease and flour a large baking sheet.
- In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
- In a large mixing bowl beat the butter and sugar until fluffy.
- Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
- With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
- Divide dough in half and roll each portion into logs about 12 inches long.
- Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
- Bake for 25 to 30 minutes, until lightly browned.
- Remove from oven and cool 5 minutes on the baking sheet.
- Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
- Transfer slices back onto the baking sheet, standing them up.
- Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
- Cool completely on a wire rack and then store in an airtight container.
GINGER ALMOND BISCOTTI
Steps:
- Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
- In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.
- Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.
CHOCOLATE, HAZELNUT AND GINGER BISCOTTI
Steps:
- Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.
- Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.
- Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.
- Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
CRYSTALLIZED GINGER BISCOTTI
Almond and sugared ginger flavor these biscotti made with Rice Krispies®.
Provided by Allrecipes Member
Time 2h
Yield 13
Number Of Ingredients 10
Steps:
- Process KELLOGG'S RICE KRISPIES cereal in food processor, using metal blade, about 15 seconds or until cereal becomes fine crumbs. Add flour, sugar, baking powder, salt, cinnamon and margarine. Process about 30 seconds or until mixture resembles coarse meal. Place mixture in large mixing bowl and stir in ginger. Add egg whites and flavoring to cereal mixture. Stir together until all dry ingredients are combined. (Mixture will be very stiff.)
- Place half of dough on lightly floured surface and shape into 8-inch long rolls. Place on baking sheet coated with cooking spray and flatten into 8 x 3-inch rectangle. Repeat with remaining half of dough.
- Bake at 300 degrees F about 25 minutes or until light golden brown. Place baking sheet on wire rack to cool 10 minutes. Cut each rectangle diagonally into 1/2-inch slices. Place cut side down on baking sheet and bake for 40 minutes longer or until golden brown and crisp. Do not turn. Cool completely on wire rack. Store in airtight container.
Nutrition Facts : Calories 156 calories, Carbohydrate 25.8 g, Fat 4.8 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 209.4 mg, Sugar 9 g
DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
- With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
- With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
- Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
DRIZZLED GINGERBREAD BISCOTTI
After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.-Susan Board, Palmer, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 20-25 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 90mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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