Best 4 Almond Ginger Biscotti Recipes
Indulge in the delightful symphony of flavors with our Almond-Ginger Biscotti. This classic Italian cookie, with its distinctive twice-baked texture, offers a delightful crunch and a burst of warm, aromatic ginger. Each bite reveals a perfect balance between sweet and spicy, as the subtle almond flavor complements the vibrant ginger notes.
This article features a collection of Almond-Ginger Biscotti recipes that cater to diverse dietary preferences. Whether you're a traditionalist seeking the classic recipe, a health-conscious baker opting for gluten-free or vegan variations, or someone looking for a fun twist with chocolate or orange additions, we've got you covered. With step-by-step instructions, helpful tips, and mouthwatering images, these recipes will guide you in creating the perfect Almond-Ginger Biscotti that will tantalize your taste buds and leave you craving more.
ALMOND-GINGER BISCOTTI
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
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.
ALMOND GINGER BISCOTTI
Make and share this Almond Ginger Biscotti recipe from Food.com.
Provided by Vino Girl
Categories Breakfast
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.
- In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).
- 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 1/4 inch thick.
- Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.
- Cool completely before serving or storing.
GINGER ALMOND BISCOTTI ICE-CREAM SANDWICHES
Categories Freeze/Chill Kid-Friendly Quick & Easy Frozen Dessert Gourmet Small Plates
Number Of Ingredients 2
Steps:
- Sandwich 1/8 cup ice cream between 2 biscotti, pressing them together gently. Put sandwich on a plate in freezer and make 3 more sandwiches in same manner. Freeze sandwiches on plate, covered, just until firm, about 15 minutes.
GINGER-ALMOND BISCOTTI
Prize-Winning Recipe 2006! Ginger lovers, you'll get a satisfying flavor punch in twice-baked classic Italian cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet.
- Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheet.
- Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 1/2 g
Tips:
- Use high-quality almonds for the best flavor. Slivered almonds or whole almonds that have been roughly chopped will work well.
- If you don't have almond extract, you can use vanilla extract instead.
- Be sure to chill the dough for at least 30 minutes before slicing and baking. This will help the biscotti hold their shape.
- Bake the biscotti until they are golden brown and firm. If they are too soft, they will be difficult to slice.
- Let the biscotti cool completely before dipping them in chocolate. This will help the chocolate set properly.
Conclusion:
These almond ginger biscotti are a delicious and easy-to-make treat. They are perfect for snacking, serving with coffee or tea, or giving as gifts. With their almond and ginger flavor, these biscotti are sure to be a hit with everyone who tries them.
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