The recipe for these crisp-on-the-outside, soft-on-the-inside biscotti was found in the 2009 cookbook Gingerbread.
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 30 biscotti, 30 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
- In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
- Turn dough out onto a lightly floured work surface & knead several times until smooth.
- Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
- In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
- Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
- Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
- Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
- Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
- Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
- Store in an airtight container or in a zip-lock bag for up to 4 days.
Nutrition Facts : Calories 89.5, Fat 1.4, SaturatedFat 0.7, Cholesterol 20.6, Sodium 53.6, Carbohydrate 17.3, Fiber 0.5, Sugar 8.1, Protein 2
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Ali Muhibi27
[email protected]These biscotti are the perfect combination of chewy and crispy. I love the subtle flavor of ginger.
AHMAD KHANLOHANI
[email protected]I'm so glad I found this recipe! These biscotti are the perfect holiday gift.
Trinnah Monnroe
[email protected]These were really easy to make, and they turned out great! I'll definitely be making them again.
Kelly Maire
[email protected]These biscotti are delicious! I love the combination of spices. They're the perfect treat to enjoy with a cup of coffee or tea.
Zahra Queen
[email protected]I'm not sure what I did wrong, but my biscotti turned out really bland. Maybe I didn't add enough ginger?
Alam Baloch
[email protected]I followed the recipe exactly, but my biscotti came out too soft. I think I'll try baking them for a few minutes longer next time.
Paul Paul
[email protected]These biscotti are a bit too dry for my taste.
Hidyat Allah
[email protected]I made these biscotti for my friend's birthday, and she loved them! She said they were the best biscotti she's ever had.
Lessia LoveLee
[email protected]These were a hit at my holiday party! Everyone loved them.
Rion Khan
[email protected]Not a fan of ginger, but these biscotti were still really good. The texture was great, and they were the perfect sweetness.
Twesigye Benoit
[email protected]I've tried many biscotti recipes, and this one is by far the best. The texture is perfect, and the flavor is out of this world.
Habijul Islam
[email protected]Easy to make and delicious!
Amna Wasi
[email protected]These biscotti turned out amazing! They're perfectly crispy and flavorful. I especially love the hint of ginger. I'll definitely be making these again.