Holiday Gingerbread Biscotti Recipes

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GINGERBREAD BISCOTTI



Gingerbread Biscotti image

These biscotti have the same warm spices and crispy-crunchy texture that you love in a traditional gingerbread person, but require less time and effort than the classic cutout cookie! Each one gets an extra dip of melted white chocolate and a sprinkle of sanding sugar, for a sparkly holiday treat fit for a cookie tin.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 24 biscotti

Number Of Ingredients 12

1 3/4 cups all-purpose flour (see Cook's Note)
2/3 cup granulated sugar
2 1/2 teaspoons gingerbread spice
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons molasses
1 teaspoon pure vanilla extract
2 large eggs
Two 4-ounce bars white chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
White sanding sugar, for decorating

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.

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

HOLIDAY GINGERBREAD BISCOTTI



Holiday Gingerbread Biscotti image

This was a long one to type, but very much worth it! This recipe would make a wonderful gift for Christmas 8)

Provided by OceanIvy

Categories     Dessert

Time 1h20m

Yield 40 biscotti

Number Of Ingredients 12

1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup molasses, dark
4 pieces candied ginger, minced fine
3 eggs
3 cups flour
1/2 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

Steps:

  • Preheat oven to 350°.
  • Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. Let cool.
  • Coarsely chop almonds, set aside for now.
  • In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
  • Add eggs, one at a time, beating after each addition.
  • In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
  • Add into the egg mixture; stir to blend.
  • On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
  • Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
  • Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking.
  • Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
  • On baking sheets, arrange slices close together with cut side down.
  • Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.

BARB'S GINGERBREAD BISCOTTI



Barb's Gingerbread Biscotti image

These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 cup dark brown sugar, packed
1/4 cup molasses
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1/4 cup dried currant

Steps:

  • In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
  • Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
  • Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
  • Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.

HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 2 dozen cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

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