GINGERBREAD BISCOTTI - ALLRECIPES
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 Italian Recipes
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 4 dozen
Number Of Ingredients 11
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, CarbohydrateContent 12.1 g, CholesterolContent 11.6 mg, FatContent 2 g, FiberContent 0.6 g, ProteinContent 1.4 g, SaturatedFatContent 0.4 g, SodiumContent 26.5 mg, SugarContent 5.2 g
CRANBERRY ALMOND BISCOTTI RECIPE | ALLRECIPES
I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
Provided by KATHIANNE
Categories Italian Recipes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
- On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
- Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
Nutrition Facts : Calories 188.8 calories, CarbohydrateContent 35.5 g, CholesterolContent 24.8 mg, FatContent 3.2 g, FiberContent 1.4 g, ProteinContent 4.2 g, SaturatedFatContent 0.4 g, SodiumContent 91.6 mg, SugarContent 19.9 g
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- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
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Reviews 4.5
Total Time 1 hours 20 minutes
Calories 180 per serving
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
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