SPICY GINGER/NUT BISCOTTI #2
I already have a ginger/ nut Biscotti recipe here on Zaar but this one is much better - trust me. I got this recipe from "Nutters" they were giving away samples and this is wonderful. Store them in an airtight container in a cool place - or freeze
Provided by Bergy
Categories Dessert
Time 1h5m
Yield 50 Biscotti
Number Of Ingredients 12
Steps:
- In a large bowl cream the butter& sugars together.
- Gradually add eggs beating all the while.
- Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
- Gradually beat in as much flour to the egg mixture as you can with your mixer then add the last of the flour stirring in by hand.
- Stir in the nuts and ginger, use you hands, if necessary.
- Divide the dough in half, make two logs 12" long and 2" wide- have a fairely flat top.
- Places the logs 5" apart on an ungreased cookie sheet covered with parchment paper.
- Bake in 350f oven for 25 minutes or until lightly browned.
- Remove from oven and cool completely.
- Cut the biscotti diagonally or straight into 1/2" slices.
- Reduce oven to 325f.
- Place slices upright on your cookie sheet about 1/2" apart and bake for an additional 20 minutes.
CHEF JOHN'S GINGERBREAD BISCOTTI
When you don't have time to make a gingerbread house, try these delicious gingerbread biscotti. You'll love the sweet and spicy flavor of crystallized ginger and the crispy, crunchy signature biscotti texture. Whether eaten on their own or dunked into a cup of steaming hot coffee (an exceptional pairing!), these make a great holiday gift.
Provided by Chef John
Categories Desserts Cookies Biscotti Recipes
Time 3h20m
Yield 18
Number Of Ingredients 14
Steps:
- Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
- Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
- Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
- Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
- Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
- Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
- Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
- Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
- Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 25.7 g, Cholesterol 30.1 mg, Fat 5.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 111.5 mg, Sugar 12.6 g
HARD GINGER NUT BISCUITS
This recipe for hard ginger nut biscuits is possibly one of the oldest ones I have in my possession. My English grandma used it many years ago. The cookies are fabulous for dunking. [Recipe originally submitted to Allrecipes.co.uk]
Provided by ceejblag
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
- Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
- Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
- Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
- Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 8.6 g, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 144 mg, Sugar 3.4 g
More about "spicy gingernut biscotti 2 recipes"
GINGER BISCOTTI RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (25)Total Time 1 hr 30 minsServings 16
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and baking powder until the mixture is smooth and creamy., Beat in the eggs; the batter may look slightly curdled., At low speed of your mixer, add the flour and crystallized ginger, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon., Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14"-long.
- Using your wet fingers, smooth the top and sides of the log., Bake the dough for 25 minutes., Remove it from the oven, and allow it to cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you're doing in the kitchen., Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top.
- Softening the crust just this little bit will make slicing the biscotti much easier., Reduce the oven temperature to 325°F., Wait another 5 minutes, then use a serrated knife to cut the log into 1/2" to 3/4" slices.
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