Iced Gingerbread Biscotti Recipe 45

DELICIOUS GINGERBREAD BISCOTTI RECIPE

Steps:

• Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking sheets.
• In your mixer cream together butter with sugar.
• In a small bowl whisk your eggs and molasses then add to butter mixture with vanilla and combine.
• In a medium bowl sift together your dry ingredients and then add slowly to your wet mixture (it will become a thick batter).
• Form into logs (10"x 2" approx) and bake for 20-23 minutes (until slightly firm to the touch but NOT hard, should have a "spring" to it)
• Remove from oven and cool 10 minutes before cutting into 1" stripes (see photos)
• Place face down on baking sheet and bake for additional 6 minutes, flip and repeat for 6 minutes (they should be slightly golden)
• Allow to cool completely before adding a chocolate drizzle/dip if you prefer!

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.

ICED GINGERBREAD BISCOTTI RECIPE - (4/5)

Steps:

• Preheat oven to 325* degrees. Place granulated sugar, molasses, 2 tsp vanilla, and 2 eggs in mixing bowl, beat at high speed until ribbons fall from beaters (about 6 minutes). In bowl, combine with a whisk, the flours, cinnamon, ginger, salt, ground cloves, and baking powder. Add flour mixture to the egg mixture; beat at low speed until just combined. Divide dough in half and place on baking sheet lined with parchment paper. With lightly floured hands, shape each loaf into an 8x4inch loaf. Lightly beat remaining egg, and lightly brush top and sides of loaves with egg. Place in preheated oven for 35 minutes. Remove and place on racks to cool for 10 minutes. reduce oven heat to 275* degrees. Take loaves and slice into 11 even slices. Place flat side down on cookie tray and cook for twenty more minutes, turning them over after first ten minutes. I like them to be extra crunchy, so I turn oven off and leave cookies in the oven for another hour. Combine ingredients for icing and whisk with spoon until smooth. Drizzle over cookies.

CHEF JOHN'S GINGERBREAD BISCOTTI

Steps:

• Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
• Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
• Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
• Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
• Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
• Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
• Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
• Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
• Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.