How To make Ginger Chocolate Biscotti
2 1/2 c Flour; unbleached, all purp
1 c Sugar
1 ts Baking soda
1/2 ts -Salt
1/4 ts Cinnamon
1/4 ts Cloves, ground
2 tb Cocoa; unsweetened, pref.
-Dutch process 2 tb Fresh ginger; peeled, grated
1/2 ts Almond extract
3 Eggs; large
1 1/4 c Almonds; whole;blanched
-toasted lightly & -chopped coarse In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI
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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.
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Cooking With Rania: Gingerbread Biscotti
Rania Harris is making a sweet treat to go with your coffee this holiday season!
Gingerbread Biscotti With White Chocolate Drizzle
This Homemade Gingerbread Biscotti Recipe makes a crispy and spicy Winter/Christmas Holiday delight. This spiced up biscotti is the perfect crunchy cookie for enjoying with your favorite steaming cup of coffee, or herbal tea, or hot chocolate or anything else which you like.
PRINT full recipe here:
Makes: 24
Ingredients:
Vegetable Oil - 4 Tablespoons
Brown Sugar - 1/2 Cup
Eggs - 2
Dark Syrup/molasses - 3 Tablespoons
All-Purpose Flour Or Whole Wheat Flour - 1 1/2 Cup
Ground Ginger - 2-1/4 Teaspoons
Baking Powder - 1-1/2 Teaspoons
Ground Cinnamon - 1 Teaspoon
Ground Pepper - 1/2 Teaspoon
Vanilla Extract - 1/2 Teaspoon
Sliced Almonds - 1/8 Cup
Ground Cloves - 3/4 Teaspoon
White Chocolate, Melted - 100g
Instructions:
1. Heat oven to 350°F/175C.
2. Line/grease a baking tray and set aside.
3. In a large combine whisk oil, sugar, eggs, and molasses.
4. Beat at medium speed, until well mixed.
5. Add ginger, clove, cinnamon, pepper, baking powder, vanilla extract, baking soda, and flour. Mix with a spatula to form a stiff dough.
6. Add almonds and mix well.
7. Divide dough in half. Place on a lined/greased cookie sheet.
8. Using floured hands, shape each portion into a flat log which is 12-inch high and 8-inch wide. Thickness should be 1/2 inch.
9. Bake 22-25 minutes or until lightly browned and tops are slightly cracked.
10. Remove from oven, and set aside to cool.
11. When cool enough to touch, cut into 1/2 inch thick diagonal slices.
12. Place sliced biscotti on cookie sheet, and bake an additional 7 minutes on each side, or until toasted and crispy. Cool completely.
13. Drizzle with melted white chocolate.
14. Let them set at room temperature until chocolate drizzle hardens.
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Click here for the full recipe:
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