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:
GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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HOMEMADE ALMOND & ANISE BISCOTTI: Easy and Delicious Recipe for Biscotti, Perfect for Dipping
This Homemade Almond & Anise Biscotti recipe is so easy and delicious, you're going to wonder where it's been all your life! I love it so much. It's my friend's family recipe, that she gave me years ago, and every time I make them, they come out perfect. My friend is Italian, so I'd say this biscotti recipe is pretty authentic. As you know, Italian cookies are often made for dipping, and that is certainly the case with this recipe. But I have to say, they're not overly crunchy. You know how some biscotti you bite into, you feel like you could break your teeth? Well, you don't have to worry about that. This biscotti has just the right amount of crunchiness. Here's the recipe:
Homemade Almond & Anise Biscotti
4 cups all-purpose flour
1 1/3 cups sugar
1 cup chopped almonds
2 Tbsp. anise seeds
3 tsp. baking powder
2 cubes/1 cup butter (room temperature)
4 eggs
In large mixing bowl, mix butter until fully softened. Add eggs and continue to mix. Then you can begin adding your dry ingredients one at a time, making sure they're incorporated well. Add sugar, flour, baking powder and anise seeds. Mix until you have a consistent dough. Finally, add your chopped/sliced almonds. (Be careful not to over-mix at this point, because you don't want all the sliced almonds to break.) Cover your dough and refrigerate 30 minutes.
Once dough has been chilled, preheat your oven to 375º. Lightly dust a flat surface with flour and divide your dough into 2 or 4 equal parts. Use your fingers to form flat logs out of each section of dough. They should each be about an inch thick. Place them on an un-greased cookie sheet and bake for 20 minutes. Take them out of the oven and cool at least 5 minutes. Lower the oven temperature to 350º.
Take the baked dough off the cookie sheet and place it on a surface you can cut on. Slice the logs with a serrated knife, on a slight diagonal, into individual biscotti. Place them back on the cookie sheet, laying them on their sides, and bake them another 15 minutes, until golden brown. (If you do like them really crunchy, you can flip them over and let them bake longer. But try them like this first.) Let them cool, and enjoy! You'll especially love dipping them in coffee, so be sure to get a pot brewing.
Thanks so much for checking out Marcy Inspired. Be sure to comment, Like and Subscribe. I'd love to hear from you. You can also follow me on Instagram @MarcyInspired or Facebook for a little more than recipes.
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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Email: somethingvegan@gmail.com
GINGERBREAD BISCOTTI
I love food, I love to eat, and I love to cook! I have always enjoyed cooking for my friends and family, and I have been fortunate enough to attend a number of cooking classes, including classes in France.
These are some of my favorite family recipes, easy to prepare, delicious to eat that will show you how truly easy it’s to become a quality home cook. I like to think that you are in the kitchen with me as I demonstrate a recipe.
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Chocolate Dipped Ginger Biscotti
This delicious recipe for Chocolate Dipped Ginger Biscotti is perfect for the holidays or anytime! I love to dip mine in a cup of hot coffee ;)
Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced.
2 ¼ cups flour
½ cup sugar
½ cup dark brown sugar
2 tsp baking powder
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
1/8 tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, combine 2 eggs and chopped crystallized ginger. Stir in the melted butter.
Add the dry mixture to the egg mixture and knead until smooth. Separate into two pieces and roll each into a log (about 2 inches in diameter).
Beat egg with 2 tsp water. Brush tops and sides of each log with the egg wash.
Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let rest for 20 min.
Using a serrated knife, cut the warm cookie logs into ½-inch thick diagonal slices. Place slices on the baking sheet.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Meanwhile, melt the chocolate bars. When biscotti has cooled, dip
¼ of each biscotti into the melted chocolate & lay on a parchment-lined baking sheet to cool and set.
When completely cooled, store in a tightly-covered container up to 7 days.
*** Don't forget to check out thetable.tv for more recipe ideas (and the story behind these cookies). AND SUBSCRIBE to my YouTube Channel to be the first to know when a new video is produced ***