Best 8 Snowcapped Gingerbread Biscotti Recipes

GINGERBREAD BISCOTTI

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.

CHEF JOHN'S GINGERBREAD BISCOTTI

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.

SNOW-SWEPT GINGERBREAD COTTAGE

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out gingerbread dough to about 1/8 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top, and cut out shapes with a paring knife. (Use a small utility knife to cut out the windows.) Transfer to parchment-lined baking sheets. Bake, rotating sheets halfway through, until just beginning to brown, about 15 minutes. Let cool completely.
• Working with one piece at a time, frostchimney shapes with royal icing; sprinkle withrock candy while still wet (leave all but toppart of one side free for attaching to house).Set aside to dry.
• To make windows, line a baking sheet with a Silpat. Make caramel syrup. Place a gingerbread section on prepared sheet, flat side down; pour caramel syrup into window spaces. Let syrup cool and harden on baking sheet before turning over and decorating.
• Using a pastry bag with a fine plain tip (No. 1),pipe royal icing around windows and doorsand down side edges of house. While icing isstill wet, sprinkle with sanding sugar. Gentlyshake off excess sugar, and let dry.
• Pipe windowpanes, door-frame details, and Christmas-tree edging with the #1 tip. Switch to an open-star tip (No. 16) to accent the corners of the windows and doors.
• When decorations have dried, assemble house, roof, and chimney pieces, following our step-by-step how-to. When assembling chimney, attach two side pieces to front at the base, then attach sloped sides; finish with top two side pieces. Brush edges at top of assembled chimney with caramel; secure top piece in place. To attach chimney, pipe icing on side without candy; quickly press onto house, holding firmly until set. Use the No. 16 tip to create shingle pattern on roof and eaves.

GINGERBREAD BISCOTTI RECIPE

Steps:

• Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
• In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
• In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.
• Stir in flour mixture to form a stiff dough.
• Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners' sugar.
• Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
• Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
• Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.

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:

• 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.

SNOW-CAPPED GINGERBREAD TRAINS

Steps:

• Heat oven to 350°F. Grease and flour 10 regular-size muffin cups, or spray with baking spray with flour. Place mini paper baking cup in each of 18 mini muffin cups.
• In large bowl, beat granulated sugar, 1/2 cup butter, molasses and eggs with electric mixer on medium speed. Stir in flour, baking soda, salt, ginger 1/2 teaspoon cinnamon, the allspice and water. Divide batter evenly between regular and mini muffin cups, filling each about two-thirds full.
• Bake regular cupcakes 15 to 18 minutes, mini cupcakes 11 to 15 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks to cool. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar,1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable. Reserve 1/2 cup frosting for decorating.
• Frost cupcakes with remaining frosting leaving one regular size cupcake unfrosted. Place 5 regular cupcakes on serving platter. Cut unfrosted cupcake in half; place upside down at front of train. Attach mini cupcakes to both sides of train with frosting and connect with pretzel sticks. Add additional cupcakes to front and back of train as shown in photo. Decorate with candies, pretzel sticks and cone, as desired (attaching with frosting as needed). Serve any remaining cupcakes, as desired.

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.