How To make Gingerbread Biscotti
1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
How To make Gingerbread Biscotti's Videos
gingerbread biscotti (vegan & gluten-free) Something Vegan
RECIPE
2 cups gluten-free oat flour
1/2 cup rice flour
1/4 cup organic sugar
1 Tbsp. tapioca starch
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
3 Tbsp. molasses
3 Tbsp. oil (vegetable, canola, or light olive)
3 Tbsp. almond milk
1 tsp. vanilla extract
Drizzle:
1/2 cup organic powdered sugar
1/ 2 Tbsp. almond milk
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add oat flour, rice flour, sugar, tapioca starch, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir well. Add molasses, oil, almond milk, and vanilla. Stir well. Shape the dough into two flat loaves, and place on a pan lined with parchment paper. Bake 20 minutes. Remove from the oven and let cool about 10 minutes. Carefully slice into 12 pieces, and place back on the pan cut-side-down. Bake 10 more minutes. Flip each cookie over and bake 10-12 more minutes. Let cool. To make the drizzle—to a bowl, add powdered sugar, almond milk, and vanilla. Whisk until smooth. Drizzle over the cooled cookies. Makes one dozen.
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Nourish: Gingerbread Biscotti
A holiday favorite that's easy for the whole family to make. Bake as an easy gift for friends and neighbors or enjoy with your favorite hot beverage!
Ingredients:
Biscotti:
1 cup granulated sugar
2 tablespoons molasses
2 teaspoons vanilla extract
3 large eggs, divided
5.3 ounces whole-wheat pastry flour (about 1 1/4 cups)
5.3 ounces all-purpose flour (about 1 cup plus 3 tablespoons)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
Icing:
2/3 cup powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract
How to Make It:
Step 1
Preheat oven to 325°.
Step 2
To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer; beat at high speed until ribbons fall from beaters (about 6 minutes).
Step 3
Weigh or lightly spoon flours into dry measuring cups and spoons; level with a knife. Combine flours and next 5 ingredients (through baking powder) in a bowl; stir with a whisk. Add flour mixture to egg mixture; beat at low speed just until combined. Divide dough in half; place halves on a baking sheet lined with parchment paper. With lightly floured hands, shape each half into an 8 x 4-inch loaf. Lightly beat remaining egg in a bowl; brush tops and sides of loaves with egg. Bake at 325° for 35 minutes or until golden brown. Remove loaves from baking sheet, and cool 10 minutes on a wire rack.
Step 4
Reduce oven temperature to 275°.
Step 5
Cut each loaf diagonally into 11 (1/2-inch) slices; place slices, cut sides down, on baking sheet. Bake at 275° for 20 minutes, turning slices over after 10 minutes. Remove from pan, and cool completely on wire rack.
Step 6
To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets. Store biscotti in an airtight container.
Music: bensound.com
Gluten Free Gingerbread Biscotti
Loaded with fragrant gingerbread spices, these Gluten Free Gingerbread Biscotti are crunchy cookies perfect for dipping in coffee, tea, or cocoa.
Recipe:
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Gingerbread Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Gingerbread Biscotti. A biscotti with my morning cup of coffee is a nice way to start the day. I particularly enjoy these Gingerbread Biscotti, as they are not overly sweet, have chunks of hazelnuts, lots of raisins and chocolate chips, lovely flecks of rolled oats, just a hint of molasses, and are warmly spiced with ground cinnamon, ginger, and cloves.
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Recipe Gingerbread Biscotti
Recipe - Gingerbread Biscotti
INGREDIENTS:
●1/3 cup vegetable oil
●1 cup white sugar
●3 eggs
●1/4 cup molasses
●2 1/4 cups all-purpose flour
●1 cup whole wheat flour
●1 tablespoon baking powder
●1 1/2 tablespoons ground ginger
●3/4 tablespoon ground cinnamon
●1/2 tablespoon ground cloves
●1/4 teaspoon ground nutmeg
Gingerbread Biscotti
These English Toffee Gingerbread Biscotti are spiced up with lots of ginger, all spice and loaded with pistachios and currants, then dipped in English Toffee! Perfect for your morning cup of joe!
RECIPE: