Best Crystallized Ginger Biscotti With Almonds And White Chocolate Recipes

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GINGERBREAD BISCOTTI



Gingerbread Biscotti image

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

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)

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.

ALMOND-GINGER BISCOTTI



Almond-Ginger Biscotti image

This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Yield Makes 3 dozen

Number Of Ingredients 9

2 cups all-purpose flour, spooned and leveled, plus more for dusting
3/4 cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated (about 2 lemons) lemon zest
1/4 teaspoon salt
1 1/2 cups unblanched, whole almonds
1/4 cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.
  • In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)
  • Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
  • Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
  • Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

CHOCOLATE, HAZELNUT AND GINGER BISCOTTI



Chocolate, Hazelnut and Ginger Biscotti image

Categories     Cookies     Chocolate     Egg     Ginger     Nut     Bake     Christmas     Winter     Hazelnut     Double Boiler     Bon Appétit

Yield Makes about 48

Number Of Ingredients 11

1 2/3 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/3 cup finely chopped crystallized ginger
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

Steps:

  • Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.
  • Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.
  • Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.
  • Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)

GINGER ALMOND BISCOTTI



Ginger Almond Biscotti image

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Almond     Poker/Game Night     Potluck     Gourmet

Number Of Ingredients 11

3/4 cup whole almonds with skins
1/2 cup crystallized ginger
1 cup unbleached all-purpose flour
1/2 cup sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 large egg white
1/2 teaspoon vanilla
Special equipment: an 11- by 4-inch loaf pan (see note, above)

Steps:

  • Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
  • In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.
  • Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

CRYSTALLIZED OR CANDIED GINGER



Crystallized or Candied Ginger image

Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.

Provided by lperejma

Categories     Desserts     Candy Recipes

Time 1h25m

Yield 10

Number Of Ingredients 3

10 ounces fresh young ginger root, peeled
2 cups white sugar
1 tablespoon water

Steps:

  • Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  • Toss ginger with sugar in a bowl.
  • Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  • Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 45 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 40.4 g

DOUBLE DARK-CHOCOLATE AND GINGER BISCOTTI



Double Dark-Chocolate and Ginger Biscotti image

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 2 1/2 dozen

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg plus 1 large egg yolk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped
3 ounces dark chocolate, coarsely chopped (1/2 cup)
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
  • With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
  • With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
  • Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2-inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g

GINGER BISCOTTI WITH WHITE CHOCOLATE



Ginger Biscotti With White Chocolate image

Last year a company called Nonni's put out a Ginger Biscotti with White Chocolate. They were SOOOO additive! Since I don't find them in the store this year I went on the net looking. Here is what I found from Better Baking. My Lemon Almond Biscotti recipe #65536 tells you how to many them in the long flatten log shape if you want to bake them in that shape. You'll have to bake them twice using that recipe. Serving will very. Our son made these for the Webster County Fair when he was in 4-H and won a Blue Ribbon.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 32 biscotti

Number Of Ingredients 15

2 1/4 cups flour
2 eggs
1 cup sugar
1/3 cup brown sugar
1/3 cup butter, melted
1 teaspoon molasses
1/2 teaspoon vanilla
1/4 cup white chocolate, chopped
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/4 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
6 ounces white chocolate, melted

Steps:

  • Blend white and brown sugars, chopped chocolate, butter, eggs, molasses and vanilla.
  • Stir in flour, salt, baking powder, cinnamon, ginger, cloves and allspice.
  • Stir into a stiff dough.
  • Dough will be fairly dry.
  • Roll out to a thickness of 1/2 inch and cut into preferred shapes.
  • Preheat oven to 350F and bake on a cookie sheet for about 25 minutes (this biscotti is only baked once).
  • Let cookies cool, then dip into melted white chocolate.

Nutrition Facts : Calories 123.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 18.1, Sodium 87.4, Carbohydrate 19.6, Fiber 0.3, Sugar 12.5, Protein 1.7

CRYSTALLIZED GINGER



Crystallized Ginger image

Crystallized ginger is a safe and effective treatment for morning and motion sickness; keep slices in a small jar in your handbag or desk to chew on when feeling queasy. Also try: Morenatural health remedies from James Wong's "Grow Your Own Drugs"

Provided by Martha Stewart

Yield Makes about 8 ounces

Number Of Ingredients 2

1 1/2 cups peeled and thinly sliced fresh ginger
Superfine sugar

Steps:

  • Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
  • Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
  • Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
  • Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.

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