Holidaygingersnapbiscotti Recipes

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

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.

HOLIDAY GINGERBREAD BISCOTTI

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.

TRIPLE GINGER CRANBERRY BISCOTTI

Steps:

• In a small bowl combine the 4 eggs, olive oil, fresh ginger and brandy, set aside. In a mixing bowl combine flour, corn meal, 1 1/2 cups of the sugar, baking powder, 1 tablespoon of the ground ginger and salt. Mix the dry ingredients for 30 seconds to combine.
• Add the egg mixture to the dry ingredients and mix until almost combined. Toss together the cranberries and the crystallized ginger. Add the cranberry mixture to the dough and mix until almost combined. Turn the dough out onto a lightly floured surface and knead together.
• Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper.
• Split the dough into 2 equal portions. Roll each piece of dough to a log 13" long x 2" wide. Set the logs onto the sheet pan, leaving at least 3" between them. Combine the last 1/4 cup of granulated sugar with the remaining teaspoon of ground ginger. Brush each log with egg wash and sprinkle with the ginger sugar.
• Bake until the logs are golden brown and feel firm when pressed in the middle, about 35 minutes. Cool completely on a wire rack. Do not turn off the oven.
• Use a serrated knife to cut each log into 1/2" slices on a slight diagonal. Lay the cookies flat on the sheet pans and bake 10-15 minutes until toasty and golden brown (see note). Cool on a wire rack.
• Store in a cookie jar for up to 2 weeks.