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
Plant-Based Gingerbread Biscotti
Link to Spices! -
Women vs. Inflammation: Prevent and Reverse Heart Disease and Inflammation -
Well, Now! Camp - Where Plant-Based Women Warriors connect, learn and play! -
Learn more about the Esselstyn Family Foundation here -
For more information, recipes, and resources, please go to janeesselstyn.com
Purchase the book here!
To see what tool we use in the kitchen, check out this link!
Thanks for watching! Follow me on other social media platforms below.
Facebook:
Instagram: jane_esselstyn_rn
Twitter: @JaneEsselstyn
Video Production by Cleveland Video Company (Email:Wade@clevelandvideocompany.com)
Song Credit -
Rag Deluxe - Avocado Junkie
YouTube Content ID - QGRUSELNNDOWBC8D
#plantbased #plantbasedcooking #vegan #vegancooking #janeesselstyn#Annesselstyn
Easy & Delicious Gingerbread Biscotti
Gingerbread Biscotti? Yes, simply delicious! I've made tons of cookies, cheese logs, etc. but this was my first year to make biscotti as drop-off Christmas gifts. They are yummy and who doesn't like to have a little snack with your morning coffee/tea? I've had nothing but rave reviews with these. I hope you'll try them and I hope you enjoy!!!
Homemade Christmas Gift, Dessert: Gingerbread Biscotti Recipe
Gingerbread biscotti pack the warm, spicy flavors of the holiday season in elegant, affordable, delicious gifts - perfect as a host gift, stocking stuffers, or for a holiday brunch.
Song: The Easy Joy by Walri
Gingerbread Biscotti - Food Wishes
Every year around this time, I think about doing a gingerbread house video. I think about all the hours of prep, assembly, and final decorations; and after I think about all that for a few minutes, I quickly dismiss the idea, and move on to some other holiday-themed recipe, like these incredible gingerbread biscotti. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Gingerbread Biscotti recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Gingerbread Biscotti
Perfect cookies to make and eat around the Holidays!!! And actually all year long for that matter....
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