Ginger Pistachio Biscotti Recipes

PISTACHIO BISCOTTI

Steps:

• Heat oven to 325 degrees.
• Position rack in center of oven.
• Combine flour, baking powder and salt in a medium bowl and set aside.
• Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
• Gradually stir in dry ingredients until smooth.
• Stir in nuts.
• Form dough into a 15x4 ½-inch log or prepared sheet.
• Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
• Cool for 15 minutes.
• Keep oven on.
• With serrated knife, cut log on angle into 18 ½" thick slices.
• Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
• Turn cookies over and bake 10-12 minutes more.
• Cool cookies on wire racks.
• Note: if you can't find pistachio, you can substitute almonds.

GINGER PISTACHIO BISCOTTI

Steps:

• Heat oven to 350F, butter and flour a cookie sheet.
• Mix flour, Baking Powder and salt, stir well, set aside.
• Beat the butter and sugar until fluffy, add one egg at a time and beat after each addition Stir in the orange zest, pistachios and ginger.
• Stir in the flour a bit at a time, make sure it is evenly mixed in.
• Your dough should easily hang together but be pliable.
• Divide the dough in half and shape each piece into a log approx 1/2" high 2" across and about 14" long (Do not have the log too thick or too wide or the biscotti will not dry enough) Bake for 25-30 minutes- They will be almost golden on top and cooked through Turn oven down to 300F.
• Cool logs for apprx 12 minutes.
• Cut them across into 1/2" slices, place them on the cookie sheet with a bit of space between slices Return to oven for a further 15 minutes, turn off oven and let the biscotti sit in the cooling oven.
• The biscotti should be dry in the center of the slice Cool completely and place in an air tight container- They keep well in the tin but you may freeze them if you wish.

GINGERBREAD BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl.
• Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough.
• Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes.
• Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool.
• Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.
• Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern. Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes. The biscotti can be stored in an airtight container for up to 1 week.

GINGERED CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350F. Place pistachios on a baking sheet and toast until fragrant, about 15 minutes. Cool completely, coarsely chop. Increase oven heat to 375F. Lightly grease or butter a baking sheet and dust with flour, tapping out excess, or spray with nonstick cooking spray.
• In a large bowl, sift together flour, baking soda and salt. Add sugar, chopped nuts, cranberries and crystallized ginger, if using. Stir to combine. In a small bowl, beat together egg yolk and eggs with an electric mixer. Stir in vanilla and orange zest. Pour egg mixture into flour mixture and mix with electric mixer on low speed until just combined. The dough will be stiff.
• Turn dough out onto a lightly floured work surface and divide into thirds. Shape dough into three 18-inch long, 1/2-inch thick logs. Arrange logs on prepared baking sheet several inches apart and brush lightly with lightly beaten reserved egg white. Bake for 20 minutes.
• Remove from oven and let cool slightly on baking sheet. Reduce oven heat to 225F. While still warm, cut logs into diagonal slices about a half inch wide. Lay slices cut-side down on baking sheet and return to oven. Bake until crisp and brown, 20-30 minutes.

GINGER BISCOTTI WITH PISTACHIOS

Steps:

• Butter and flour large baking sheet. Finely grind almonds with flour, ginger and baking powder in processor. Beat butter, brown sugar and 1/4 cup sugar in large bowl until well blended. Add orange peel, egg and vanilla and beat well. Add dry ingredients and beat until just blended. Stir in pistachios.
• Divide dough in half. Using floured hands, roll each half on lightly floured surface into 1/2-inch log. Arrange logs on prepared sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate until cold, about 1 hour.
• Preheat oven to 350°F. Brush dough logs with some of egg glaze. Sprinkle with 2 teaspoons of sugar. Bake until deep golden brown and firm to touch, about 30 minutes (logs will spread during baking). Transfer baking sheet to rack and cool logs 10 minutes. Reduce oven temperature to 300°F.
• Using serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on baking sheet. Bake until deep golden on top, about 12 minutes. Turn biscotti over and bake until deep golden, about 12 minutes. Transfer biscotti to rack and cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

PISTACHIO, PAPAYA, AND GINGER BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, ginger, salt, pistachios, and coconut. Add dried fruits after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

CINNAMON BISCOTTI WITH PISTACHIOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
• Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
• Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
• Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
• Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.

GINGER-PECAN BISCOTTI

Steps:

• In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Remove 1 1/2 tablespoons of the egg to a small dish and reserve. Add vanilla to the rest. Make a well in center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs. It will be crumbly at first but will soon form into a soft dough. Allow to rest 10 minutes.
• Heat oven to 350 degrees. Line a baking sheet with parchment. On a lightly floured surface, flatten dough into an 8-inch square. Spread ginger and pecans on it, lightly pressing them in. Tightly roll up dough and cut it in two. Press and roll each piece into a log about 9 inches long. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.
• Remove from oven and let cool 10 minutes. Use a sharp, thin knife to cut logs at an angle into 1/2-inch-thick slices. Stand slices an inch apart on baking sheet and return to oven 15 to 20 minutes, until crisp. Cool completely before serving.