Orange Ginger Biscotti Recipes

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GINGER-ALMOND BISCOTTI



Ginger-Almond Biscotti image

Prize-Winning Recipe 2006! Ginger lovers, you'll get a satisfying flavor punch in twice-baked classic Italian cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 34

Number Of Ingredients 9

1/2 cup butter or margarine, melted
1 teaspoon grated orange peel
1/4 cup fresh orange juice
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 cup Gold Medal™ all-purpose flour
1/2 cup slivered almonds
1/2 cup white vanilla baking chips
1/4 cup finely chopped crystallized ginger

Steps:

  • Heat oven to 350°F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet.
  • Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheet.
  • Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 1/2 g

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.)

ALMOND-GINGER BISCOTTI



Almond-Ginger Biscotti image

This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Yield Makes 3 dozen

Number Of Ingredients 9

2 cups all-purpose flour, spooned and leveled, plus more for dusting
3/4 cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated (about 2 lemons) lemon zest
1/4 teaspoon salt
1 1/2 cups unblanched, whole almonds
1/4 cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.
  • In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)
  • Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
  • Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
  • Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

GINGER PISTACHIO BISCOTTI



Ginger Pistachio Biscotti image

This recipe is dedicated to ChrisseyO who sent me a bag of totally awesom, addictive "Wildbite" Ginger-Pistachio Biscotti I have now made this recipe 3 times and it gets better each time, This time I substituted roasted pumkin seeds for the pistachios - excellent result and what a cost saving plus not having to crack all those pistachios. The pumkin seeds made the recipe a bit drier.but still great texture & flavor.

Provided by Bergy

Categories     Dessert

Time 1h5m

Yield 3 dozen

Number Of Ingredients 9

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar (or 1/4 cup Splenda with 1 Tablespoon Molasses)
3 large eggs
3 teaspoons orange zest
1 cup natural pistachios, coarsely chopped
1 1/4 cups preserved gingerroot, diced (1/4" dice)

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.

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Top Asked Questions

How do you make ginger and cranberry biscotti?
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.
How do you make chocolate and orange biscotti?
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.
How long do you bake Ginger biscotti in the oven?
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
How long to bake cranberry orange biscotti in oven?
Stir in cranberries and ginger. Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes.

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