Ginger Almond Biscotti
https://ift.tt/2AfqzJG Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee. Photography Credit: Elise Bauer These ginger almond biscotti are almost like gingersnaps in their crispiness and flavor! Fresh grated ginger goes into the batter, as well as toasted almonds and the usual suspects of fall spices—cinnamon, nutmeg, cloves, and allspice. There are two camps of people when it comes to biscotti—those that like their biscotti super crispy and crunchy so the cookies hold up and are still crisp when dunked into coffee, and those that would prefer not to break their teeth biting into one and want their cookie to be a little more forgiving. Which camp do you fall in? Super crunchy coffee dipper? Or cakey enough to safely eat on their own? I’m sort of in-between. A biscotti should be crunchy, right? But it shouldn’t be so hard that it hurts. Crispy or Soft?The good news is that you as a baker can have a say in how you would like your biscotti to be. Biscotti are twice baked cookies. The cookie dough is first baked shaped as a flattened log. Then you cut it with a serrated knife into smaller individual cookies and bake those a second time. If you want softer cookies, just don’t bake them as long the second bake. If you want crisper cookies, bake them the second bake until they are well browned and crispy. Biscotti can either have butter or oil in the dough or not. Leaving out the fat will make for a much crispier cookie, but unless you are dunking them into liquid (coffee, tea, milk, wine), they might be a little hard and dry to eat. These biscotti include a full stick of butter, contributing to both the flavor and the texture. The best way to store biscotti
More Cookies to Serve with Coffee!Many thanks to my friends Nicky and Elise Targ for sharing this recipe with me decades ago! It was one of their favorites and is now one of mine. Updated November 23, 2018 : We spiffed up this post a little to make it sparkle! No changes to the recipe. Ginger Almond Biscotti RecipePrintIngredients
Method1 Bake the almonds: Spread the almonds out on a sheet pan and bake them at 350°F for 10 minutes. Let cool, then roughly chop. 2 Make the biscotti dough base: Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat a minute more.
Add eggs one at a time, beating for 1 minute after each addition. Mix in the minced ginger. 3 Mix in the dry ingredients and the almonds: Whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice. Add the flour mixture into the butter and eggs mixture, one third at a time. Stir in the almonds.
4 Refrigerate the dough for 1 hour. 5 Shape into long rectangles: Turn the dough out onto a well-floured board, and divide in half. With floured hands, shape into long rectangles about 10-12 inches long, 2 1/2 inches wide and 1/2 inch high. Transfer to a parchment or silicone lined baking sheet.
6 Bake: Bake at 350°F until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle. 7 Cut diagonally: Transfer the rectangles to a cutting board. Using a serrated bread knife, cut the rectangles on the diagonal into 1/2-inch-thick slices. 8 Bake again: Return pieces cut side down to baking sheet. Re-bake 15-18 minutes, turning the biscotti over half way through baking.
Cool on wire rack. Store in airtight container. Dip in wine after dinner (classic Italian fashion) or coffee, tea, or hot cocoa. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Ginger Almond Biscotti on Simply Recipes. Thank you! PrintThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Elise Bauer Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. Recipes via Simply Recipes https://ift.tt/2F9fkDA November 23, 2018 at 09:09AM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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