Orange Ginger Biscotti Recipes

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ORANGE - GINGER BISCOTTI



Orange - Ginger Biscotti image

This recipe is from November 1996 Family Circle Magazine. Putting two of my favorite flavors, citrus and ginger together into another of my favorites Biscotti...OMG have I died and gone to heaven? Although a little time is invested in making Biscotti, it is well worth the effort. Besides being a great snack to go with your coffee or tea in the morning it also is great in Gift Baskets with designer coffees or teas. Simply wrap the Biscotti in the colored plastic wrap that is offered for sale during the holidays.

Provided by Chabear01

Categories     Dessert

Time 1h15m

Yield 12 biscotti

Number Of Ingredients 12

1 cup all-purpose flour, unsifted
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, at room temperature
1/2 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
3/4 cup almonds, blanched and coarsely chopped
3 tablespoons candied ginger, chopped
2 teaspoons orange rind, grated
6 ounces bittersweet chocolate (depending on your tastes) or 6 ounces semisweet chocolate (depending on your tastes)

Steps:

  • Heat oven to 350 degrees. Lightly grease large baking sheet. (I lightly dust with cornmeal to avoid sticking).
  • Stir together flour, baking powder and salt on sheet of waxed paper.
  • Beat butter and sugar in bowl until creamy. Beat in egg, yolk and vanilla.
  • Gradually beat flour mixture into butter mixture until smooth. Stir in almonds, ginger and orange rind.
  • On floured board or cloth, with floured hands, roll dough into cylinder about
  • 1 1/2 inches in diameter. Transfer to large baking sheet.
  • Bake in 350 degree oven 25 to 30 minutes or until wooden pick inserted in center comes our clean. Remove to wire rack; cool 20 minutes.
  • Using thin serrated knife, cut roll diagonally into 1/2 inch wide pieces, about 3 to 4 inches long. Line baking sheet with parchment paper, and place pieces onto prepared sheet.
  • Bake in 350 degree oven for 10 to 15 minute, until golden brown. Cool on rack.
  • Melt chocolate in top of double boiler over hot water. Dip biscotti ends in chocolate; shake off excess. Place biscotti on waxed paper until firm.

Nutrition Facts : Calories 183.8, Fat 11.2, SaturatedFat 4.3, Cholesterol 48.6, Sodium 155.5, Carbohydrate 18.2, Fiber 1.3, Sugar 8.8, Protein 3.8

CHOCOLATE-ORANGE BISCOTTI



Chocolate-Orange Biscotti image

Yield Makes about 3 dozen

Number Of Ingredients 10

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
  • Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
  • Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
  • Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

APRICOT GINGER BISCOTTI



Apricot Ginger Biscotti image

Categories     Cookies     Fruit     Ginger     Dessert     Bake     Low Fat     Apricot     Gourmet

Yield Makes about 12 biscotti

Number Of Ingredients 10

1/3 cup dried apricots (about 2 ounces)
2 large eggs
1 teaspoon water
1 1/3 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons chopped candied ginger (about 1 ounce)

Steps:

  • Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
  • In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
  • In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
  • Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.
  • Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.

GINGER-PECAN BISCOTTI



Ginger-Pecan Biscotti image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 1h30m

Yield About 36 biscotti

Number Of Ingredients 9

1 1/4 cup all-purpose flour, more for dusting
1/2 cup turbinado, Demerara or granulated brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs, beaten
1 teaspoon vanilla extract
1/3 cup finely chopped crystallized ginger
1/3 cup chopped pecans

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.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 4 grams, TransFat 0 grams

HONEY ORANGE GINGER COOKIES



Honey Orange Ginger Cookies image

Enjoy these flavorsome cookies enriched with honey, orange and ginger - a tasty Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 11

2 1/4 cups Gold Medal™ all-purpose flour
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
2/3 cup sugar
1/2 cup honey
1 teaspoon orange extract
1 egg
Additional sugar

Steps:

  • In medium bowl, mix flour, orange peel, ginger, baking soda and baking powder; set aside. In large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed until creamy. Add honey, orange extract and egg; beat until blended. On low speed, gradually beat in flour mixture just until blended. Cover; refrigerate 30 minutes to 1 hour.
  • Heat oven to 350°F. Shape dough into 1-inch balls; roll in additional sugar. On ungreased cookie sheets, place balls 2 inches apart; flatten slightly with bottom of drinking glass.
  • Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg

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

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