Best Ginger Macadamia Biscotti Recipes

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GINGER MACADAMIA BISCOTTI



Ginger Macadamia Biscotti image

Make and share this Ginger Macadamia Biscotti recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h5m

Yield 32 serving(s)

Number Of Ingredients 10

crisco original nonstick cooking spray
1 (18 1/4 ounce) package pillsbury golden butter recipe cake mix
1 cup all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons lime zest
1/2 cup butter, melted and slightly cooled
2 large eggs
1 1/2 cups coarsely chopped macadamia nuts
1 cup white chocolate chips
1 tablespoon Crisco shortening

Steps:

  • HEAT oven to 350°F Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
  • PLACE cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).
  • TRANSFER dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.
  • BAKE 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.
  • CUT each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.
  • BAKE an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.
  • PLACE white chocolate chips and shortening in a resealable food storage bag. Microwave 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Cut a small corner from bag. Drizzle melted white chocolate over biscotti.

Nutrition Facts : Calories 191.8, Fat 12, SaturatedFat 4.1, Cholesterol 21.9, Sodium 136.2, Carbohydrate 19.8, Fiber 0.8, Sugar 10.5, Protein 2.4

CHEF JOHN'S GINGERBREAD BISCOTTI



Chef John's Gingerbread Biscotti image

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

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

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

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE



Crystallized Ginger Biscotti With Almonds and White Chocolate image

The flavour and texture of this biscotti is very light, easier to bite into than some recipes. You could dip the finished, cooled cookies into additional melted white chocolate but I don't like the ginger flavour to be over-powered by the chocolate so I leave them as is.

Provided by Cookin-jo

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour, unsifted
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2/3 cup crystallized ginger, finely chopped
1/2 cup blanched almond, sliced, lightly toasted
1/2 cup white chocolate chips

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.

GINGERBREAD BISCOTTI



Gingerbread Biscotti image

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

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

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

GINGERBREAD BISCOTTI



Gingerbread Biscotti image

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

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

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.

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