Candied Ginger And Poppyseed Biscotti Recipes

CANDIED GINGER, LEMON AND POPPY SEED BISCOTTI

Steps:

• Preheat the oven to 325 Degrees F.
• Line a cookie sheet with parchment paper and set this aside.
• In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
• In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
• With a wooden spoon stir the flour mixture into the egg mixture until combined.
• Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
• Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
• Press down on the logs to flatten just a little bit.
• Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
• Remove from the oven and allow to cool for 10 minutes.
• Transfer the logs to a cutting board.
• Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
• Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
• Bake for an additional 10 to 15 minutes, depending on how dry you want them.
• Transfer the biscotti to a cooling rack and allow to cool completely before glazing.

CANDIED GINGER

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

GINGER-PECAN BISCOTTI

Steps:

• In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Remove 1 1/2 tablespoons of the egg to a small dish and reserve. Add vanilla to the rest. Make a well in center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs. It will be crumbly at first but will soon form into a soft dough. Allow to rest 10 minutes.
• Heat oven to 350 degrees. Line a baking sheet with parchment. On a lightly floured surface, flatten dough into an 8-inch square. Spread ginger and pecans on it, lightly pressing them in. Tightly roll up dough and cut it in two. Press and roll each piece into a log about 9 inches long. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.
• Remove from oven and let cool 10 minutes. Use a sharp, thin knife to cut logs at an angle into 1/2-inch-thick slices. Stand slices an inch apart on baking sheet and return to oven 15 to 20 minutes, until crisp. Cool completely before serving.

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

Steps:

• Pre-heat oven to 325 degrees.
• Grease and flour a large baking sheet.
• In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
• In a large mixing bowl beat the butter and sugar until fluffy.
• Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
• With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
• Divide dough in half and roll each portion into logs about 12 inches long.
• Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
• Bake for 25 to 30 minutes, until lightly browned.
• Remove from oven and cool 5 minutes on the baking sheet.
• Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
• Transfer slices back onto the baking sheet, standing them up.
• Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
• Cool completely on a wire rack and then store in an airtight container.

CANDIED GINGER AND POPPYSEED BISCOTTI

Steps:

• In large bowl, beat together butter, sugar, honey and lemon zest; beat in ginger and vanilla. Beat in eggs, 1 at a time. Whisk together flour, poppy seeds, baking powder and salt; add to butter mixture in 2 additions, stirring just until combined. Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheet; press to flatten slightly. Bake in 325ºF (160ºC) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes. Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300ºF (150ºC) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Glaze: Whisk together icing sugar, lemon zest and lemon juice. With cooled biscotti sitting snugly side by side, brush glaze over tops; let stand until set, about 15 minutes.