My 2 favorite biscotti recipies
Almond spice ginger biscotti
3 cups flour – you can use up to half of the quantity as whole wheat, the rest unbleached all purpose
3/4 cup sugar
½ tsp baking powder
1 tsp each salt, nutmeg, allspice, powdered ginger and cloves
1 tbsp cinnamon
1 stick butter
1/3 cups finely chopped fresh or crystallized ginger
3 eggs
½ cup molasses (use the darkest you can find)
1 ¼ cups sliced almonds, toasted for 5 minutes or so in a 350 oven (watch – don’t let burn!)
Preheat oven to 350.
Line a 10X15 inch jelly roll pan with parchment paper
In a large bowl, place the butter and soften for 10 seconds or so in a microwave (don’t melt!) – add the ginger, cream in the sugar, and add the eggs one at a time (beat well after each), then the molasses, until it is mixed well.
In a second large bowl, whisk the flour, salt and spices
Add the dry to the wet in a few portions, mixing well each time – then add the almonds. It will be stiff.
Pour the dough onto a floured surface – form into a log and cut into 4 pieces.
Roll each piece, using flour if sticky, to make four loaves about 2-3 inches wide and half inch or so tall – move each onto the parchment the short, not long, way (so each loaf is less than the 10 inches long) – be sure to separate them by a few inches.
Bake at 350 for 25 minutes – remove from oven and let cool for 10-15 minutes
Using a serrated knife, cut each loaf on the diagonal into ½ to ¾ inch slices – place them cut side down onto the jelly roll pan (no need to use spray or parchment).
Return the slices to the oven at 350 for 20 minutes – flip them after half of the time passes (10 minutes on each side).
Let the cookies fully cool and flip them so the cut side is on the side – add a few tbsp. milk and 1 tsp cinnamon to 1 cup powdered sugar, mix to make a glaze – use a fork to drizzle all over the cookies – let cool until the glaze hardens, and store.
Double chocolate ginger biscotti - From Chocolatier December 1997
2 ½ cups flour – you can use up to half of the quantity as whole wheat, the rest unbleached all purpose
1 cup sugar
4 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
6 tbsp butter
1/3 cups finely chopped fresh or crystallized ginger
1 tsp almond extract or a few drops of almond oil
3 eggs
1 ¼ cups sliced almonds, toasted for 5 minutes or so in a 350 oven (watch – don’t let burn!)
Preheat oven to 350.
Line a 10X15 inch jelly roll pan with parchment paper
In a large bowl, place the butter and soften for 10 seconds or so in a microwave (don’t melt!) – add the ginger, cream in the sugar, and add the eggs one at a time (beat well after each), then add the extract or oil – mix well.
In a second large bowl, whisk the flour, cocoa powder, salt and cinnamon.
Add the dry to the wet in a few portions, mixing well each time – then add the almonds. It will be stiff.
Pour the dough onto a floured surface – form into a log and cut into 4 pieces.
Roll each piece, using flour if sticky, to make four loaves about 2-3 inches wide and half inch or so tall – move each onto the parchment the short, not long, way (so each loaf is less than the 10 inches long) – be sure to separate them by a few inches.
Bake at 350 for 25 minutes – remove from oven and let cool for 10-15 minutes
Using a serrated knife, cut each loaf on the diagonal into ½ to ¾ inch slices – place them cut side down onto the jelly roll pan (no need to use spray or parchment).
Return the slices to the oven at 350 for 20 minutes – flip them after half of the time passes (10 minutes on each side).
Let the cookies fully cool – melt dark chocolate in a microwave. Set the cookies so the cut side is on the side, and drizzle the melted chocolate over the tops of the cookies using a fork or spoon. Let the chocolate harden before you store them.