Chocolate dipped gingerbread biscotti - Savory
Why not have some holiday cheer with your coffee?
Ingredients
2¼ 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
⅛ tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Smooth dough
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash. Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
Biscotti
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Dip it
Meanwhile, break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds. Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.
Visit our website for more recipes, videos and tips.
The Best Gingerbread Biscotti
I don't usually call something the best, but this recipe is!
Packed with flavour, this biscotti is delicious to eat by itself, or dunked in a hot drink. I suggest not skipping the step of dipping in white chocolate. It really does complete the cookie!
This recipe is all done by hand, you do not want to use a mixer. Another critical step is using “Blackstrap Molasses” not “Fancy”. Blackstrap gives this biscotti its flavour kick. The one time I used Fancy I was very underwhelmed. So pick up some Blackstrap Molasses and let’s get baking!
Music by:
Bensound: Fun Day
This is not a sponsored video. All products purchased by me.
Recipe below:
Ingredients:
1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup blackstrap molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1/4 teaspoon ground nutmeg
White chocolate molding wafers (optional)
Method:
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oil, sugar, eggs, and molasses.
3. In medium sized bowl, whisk flours, baking powder, ginger, cinnamon, cloves, and nutmeg.
4. Pour dry ingredients into wet and mix. I like mixing with a spatula.
5. With floured hands (to avoid sticking), divide dough in half, and shape each half into a roll the length of the cookie (about 12 inches long each). Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch
6. Bake in preheated oven for 20-25 minutes. Remove from oven, and set aside for 5-10min.
7. When biscotti is cool enough to touch (but still warm), cut into diagonal slices. Place sliced biscotti back on the baking sheet, and bake an additional 5 to 7 minutes on each side.
8. Once cooled, dip in white chocolate molding wafers and set on parchment or wax paper to harden. As biscotti is quite crumbly, I like to dust off the extra crumbs before dipping.
9. Eat!
Biscotti will last weeks in an air tight container.
*Recipe makes around 40 biscotti. Depends on your log sizes and thickness you cut.
Blog recipe:
Other popular recipes:
Sugar Cookie Recipe:
Royal Icing Recipe:
How to Get smooth icing:
Piping Tips:
Chocolate dipped gingerbread biscotti - Savory
Why not have some holiday cheer with your coffee?
Ingredients
2¼ 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
⅛ tsp ground cloves
3 large eggs
2 tbsp crystallized ginger
7 tbsp unsalted butter, melted
2 (3.5 oz) bars dark chocolate
Smooth dough
Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash. Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
Biscotti
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens.
Dip it
Meanwhile, break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds. Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.
Visit our website for more recipes, videos and tips.
Cooking With Rania: Gingerbread Biscotti
Rania Harris is making a sweet treat to go with your coffee this holiday season!
Amazing Biscotti Recipe
Biscotti is the famous Italian twice baked cookie. It is crunchy, nutty and absolutely lovable (especially if you love almond in baking!). If you haven't given this cookie a try, it is great for this time of year and works well for holiday gift giving. Let me know if you try it, how your biscotti comes together. Don't forget to subscribe for new videos every Monday. Xo P
Subscribe:
Recipe:
¾ cups granulated sugar
2 large eggs (room temperature)
1 tbsp almond extract
2 cups all purpose flour
1 tsp salt
2 tsp baking powder
½ cup oil
1 egg and 1 tbsp water (egg wash)
Instagram:
Pinterest:
Twitter:
Blog:
Step by step recipes made easy. Simple recipes, mixing East flavors with a taste of the West. New semi-homemade recipes every Monday! Welcome to Ginger Pop Kitchen! xo Patty K
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
SUBSCRIBE to my channel here:
Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
♥
If you like the music I use for my videos, you can listen to it at Epidemic Sound (affiliate link) :
♥