Best 5 Holiday Gingerbread Biscotti Recipes

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

GINGERBREAD BISCOTTI

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.

HOLIDAY GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 350°.
• Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. Let cool.
• Coarsely chop almonds, set aside for now.
• In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
• Add eggs, one at a time, beating after each addition.
• In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
• Add into the egg mixture; stir to blend.
• On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
• Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
• Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking.
• Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
• On baking sheets, arrange slices close together with cut side down.
• Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.

GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper; set aside. Whisk together flour, ginger, cinnamon, baking powder, salt, cloves, nutmeg, and baking soda in a medium bowl; set aside.
• Beat brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating on medium speed until incorporated, about 1 minute after each addition. Add molasses and orange zest; beat until combined, about 30 seconds. Reduce mixer speed to low; gradually add flour mixture, beating until a dough forms, about 1 minute.
• Turn dough out on a lightly floured work surface. Divide evenly into 2 (10-by-2½-inch) logs. Place logs at least 3 inches apart on prepared baking sheet. Bake in preheated oven until set, about 30 minutes. Remove from oven; let cool at room temperature about 30 minutes. Do not turn oven off.
• Transfer baked logs to a cutting board. Using a serrated knife, cut logs diagonally into 1-inch-thick biscotti slices (you'll have 20 slices total). Return biscotti to baking sheet. Bake at 325°F until biscotti are toasted and turn a deeper chocolate brown, about 8 minutes per side. Remove from oven. Transfer biscotti to a wire rack; let cool completely, about 30 minutes.
• Place white chocolate in a medium-size microwavable bowl. Microwave on HIGH until just melted and smooth, 1 minute, 30 seconds to 2 minutes total, stopping to stir every 30 seconds.
• Working quickly, dip bottom of each biscotti into melted white chocolate. Place dipped biscotti, cut side down, on a parchment paper-lined baking sheet. Chill until chocolate is set, about 10 minutes.

GINGERBREAD BISCOTTI

Steps:

• Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
• Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
• Mix in briefly nuts and fruit.
• Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
• Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
• Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
• Let cool on a rack about 10 minutes.
• Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
• Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
• Let cool completely, store in airtight container.