Ginger Macadamia Biscotti Recipes

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MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI



Marietta's White Chocolate Macadamia Biscotti image

A softer biscotti and a wonderful addition to your cookie platter.

Provided by Marietta Higgins-Spillone

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h

Yield 56

Number Of Ingredients 10

1 cup butter
1 ½ cups sugar
4 eggs
2 teaspoons vanilla extract
¼ cup amaretto liqueur
4 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ⅓ cups chopped macadamia nuts
1 ⅓ cups white chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
  • Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
  • Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g

GINGERBREAD BISCOTTI



Gingerbread Biscotti image

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

Provided by CRISTINA GOMEZ

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 48

Number Of Ingredients 11

⅓ cup vegetable oil
1 cup white sugar
3 eggs
¼ cup molasses
2 ¼ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 ½ tablespoons ground ginger
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg

Steps:

  • 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.

Nutrition Facts : Calories 70 calories, Carbohydrate 12.1 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 26.5 mg, Sugar 5.2 g

GINGER MACADAMIA BISCOTTI



Ginger Macadamia Biscotti image

Make and share this Ginger Macadamia Biscotti recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h5m

Yield 32 serving(s)

Number Of Ingredients 10

crisco original nonstick cooking spray
1 (18 1/4 ounce) package pillsbury golden butter recipe cake mix
1 cup all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons lime zest
1/2 cup butter, melted and slightly cooled
2 large eggs
1 1/2 cups coarsely chopped macadamia nuts
1 cup white chocolate chips
1 tablespoon Crisco shortening

Steps:

  • HEAT oven to 350°F Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
  • PLACE cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).
  • TRANSFER dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.
  • BAKE 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.
  • CUT each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.
  • BAKE an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.
  • PLACE white chocolate chips and shortening in a resealable food storage bag. Microwave 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Cut a small corner from bag. Drizzle melted white chocolate over biscotti.

Nutrition Facts : Calories 191.8, Fat 12, SaturatedFat 4.1, Cholesterol 21.9, Sodium 136.2, Carbohydrate 19.8, Fiber 0.8, Sugar 10.5, Protein 2.4

COFFEE-MACADAMIA NUT BISCOTTI



Coffee-Macadamia Nut Biscotti image

Provided by Food Network Kitchen

Time 1h45m

Yield 30 to 35 cookies

Number Of Ingredients 13

2 3/4 cups all-purpose flour
1/2 cup ground coffee
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup sugar
2 tablespoons unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
3 large eggs
3/4 cup macadamia nuts, roughly chopped
1 12-ounce bag white chocolate chips
2 1/2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon.
  • Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife.
  • Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
  • Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.

MACADAMIA AND GINGER ANZAC BISCUITS (COOKIES)



Macadamia and Ginger Anzac Biscuits (Cookies) image

These are definitely not the version of Anzacs that the Australian Diggers received in their care packages! This is a lovely version with new, modern flavours. Try them - you won't stop at one. Australian measurements used. (Aust. Women's Weekly)

Provided by auntchelle

Categories     Dessert

Time 30m

Yield 32 serving(s)

Number Of Ingredients 10

125 g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 cup rolled oats
1 cup plain flour
1 cup firmly packed brown sugar
3/4 cup desiccated coconut
1/2 cup finely chopped macadamia nuts
1/4 cup finely chopped glace ginger (or crystallised ginger)

Steps:

  • Preheat oven to 180°C (350°F, Gas 4). Grease baking trays and line with baking paper.
  • In a medium saucepan combine butter and golden syrup. Place over a low heat and stir until blended and smooth. Remove from heat.
  • Combine bicarb soda and boiling water then stir into mixture. Add and combine remaining ingredients.
  • Form level tablespoons of mixture into balls and place on oven trays. Space about 5cm apart and flatten slightly. Bake about 15 minutes; until golden. Biscuits will harden upon cooling. Cool on trays.

Nutrition Facts : Calories 104.8, Fat 5.5, SaturatedFat 2.8, Cholesterol 8.3, Sodium 50.3, Carbohydrate 13.5, Fiber 0.6, Sugar 7.9, Protein 1.1

DRIZZLED GINGERBREAD BISCOTTI



Drizzled Gingerbread Biscotti image

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

7 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1/3 cup molasses
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup whole wheat flour
5 teaspoons ground ginger
2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped crystallized ginger
1-1/4 cups white baking chips
1-1/2 teaspoons shortening
Red Hots

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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