Gingerbread Currant Biscotti Recipes

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GINGERBREAD BISCOTTI

These biscotti have the same warm spices and crispy-crunchy texture that you love in a traditional gingerbread person, but require less time and effort than the classic cutout cookie! Each one gets an extra dip of melted white chocolate and a sprinkle of sanding sugar, for a sparkly holiday treat fit for a cookie tin.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 24 biscotti

Number Of Ingredients 12



Gingerbread Biscotti image

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl.
  • Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough.
  • Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes.
  • Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool.
  • Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.
  • Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern. Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes. The biscotti can be stored in an airtight container for up to 1 week.

1 3/4 cups all-purpose flour (see Cook's Note)
2/3 cup granulated sugar
2 1/2 teaspoons gingerbread spice
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons molasses
1 teaspoon pure vanilla extract
2 large eggs
Two 4-ounce bars white chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
White sanding sugar, for decorating

GINGERBREAD BISCOTTI

Have a hot cup of coffee ready for dipping these spiced, crunchy biscotti. Like most Tuscan biscotti, these include no fat, which makes for an extra-dry cookie. That means it saturates quickly when dunked, turning it into something like silken cake while also sweetening your coffee. Pops of chewy candied ginger and a slick of dark chocolate make this biscotti a little more special. And while the ingredient list may be longer than some, each item builds upon the last, creating a symphony of warming flavors and smells. To help keep track of the many spices while assembling your ingredients, measure them into small piles on a dinner plate.

Provided by Jerrelle Guy

Time 1h15m

Yield 1 dozen

Number Of Ingredients 17



Gingerbread Biscotti image

Steps:

  • Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
  • Add the flour and the candied ginger. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don't overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
  • Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
  • Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
  • Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
  • In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.

1 large egg plus 1 large egg white, at room temperature
2/3 packed cup/150 grams light brown sugar
1/3 cup/70 grams granulated sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 whole star anise, finely ground (1/4 teaspoon)
1 teaspoon instant espresso powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon almond extract
1/4 teaspoon lemon extract
2 cups/256 grams all-purpose flour
1/4 cup/35 grams diced (1/4-inch) crystallized ginger
2/3 cup/113 grams dark or semisweet chocolate, finely chopped (4 ounces)

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



Chef John's Gingerbread Biscotti image

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

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pinch cayenne pepper
5 tablespoons unsalted butter, softened
⅔ cup packed dark brown sugar
1 tablespoon molasses
2 large eggs, at room temperature
½ teaspoon vanilla extract
⅔ cup finely chopped crystallized ginger
3 (1 ounce) squares white chocolate, melted

GINGERBREAD BISCOTTI

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

Provided by CRISTINA GOMEZ

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 48

Number Of Ingredients 11



Gingerbread Biscotti image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
  • Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  • Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  • When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Nutrition Facts : Calories 70 calories, Carbohydrate 12.1 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 26.5 mg, Sugar 5.2 g

⅓ cup vegetable oil
1 cup white sugar
3 eggs
¼ cup molasses
2 ¼ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 ½ tablespoons ground ginger
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg

DRIZZLED GINGERBREAD BISCOTTI

After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.-Susan Board, Palmer, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3-1/2 dozen.

Number Of Ingredients 18



Drizzled Gingerbread Biscotti image

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 20-25 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.

Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 90mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

7 tablespoons butter, softened
1 cup sugar
3 large eggs, room temperature
1/3 cup molasses
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 cup whole wheat flour
5 teaspoons ground ginger
2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped crystallized ginger
1-1/4 cups white baking chips
1-1/2 teaspoons shortening
Red Hots

BARB'S GINGERBREAD BISCOTTI

These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 30 biscotti, 30 serving(s)

Number Of Ingredients 14



Barb's Gingerbread Biscotti image

Steps:

  • In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
  • Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
  • Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
  • Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.

2 1/4 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 cup dark brown sugar, packed
1/4 cup molasses
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1/4 cup dried currant

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