Gingerbread Biscotti
Published Dec. 8, 2021
- Total Time
- 1 hour 15 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1large egg plus 1 large egg white, at room temperature
- ⅔packed cup/150 grams light brown sugar
- ⅓cup/70 grams granulated sugar
- 1tablespoon ground ginger
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon ground cloves
- ¼teaspoon ground cardamom
- 1whole star anise, finely ground (¼ teaspoon)
- 1teaspoon instant espresso powder
- 1teaspoon kosher salt
- ½teaspoon baking soda
- 1teaspoon almond extract
- ¼teaspoon lemon extract
- 2cups/256 grams all-purpose flour
- ¼cup/35 grams diced (¼-inch) crystallized ginger
- ⅔cup/113 grams dark or semisweet chocolate, finely chopped (4 ounces)
Nutritional analysis per serving (12 servings)
214 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 4 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
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.
- You also can melt the chocolate in a heatproof bowl in the microwave: Microwave on high for 30 seconds, then for 1 minute longer, stirring at 10-second intervals until smooth.
Private Notes
Comments
made them just as the recipe stated, but i did increase the candied ginger to almost 1/2 cup. these are perfect, with or without the chocolate! prep tip: measure all the spices, salt, espresso powder and baking soda into the same small bowl and sift it into a mixer.
I’m not sure why people are saying the recipe is flawed. It is a dry dough and a dry end product, but that’s the point with biscotti. It’s meant to be dunked in coffee. Don’t let the haters discourage you from trying this recipe!
The spice mix is great, but I had modify the recipe which was too dry. I added an extra egg and a quarter cup of melted butter to get the batter to be sufficiently moist, mini chocolate chips instead of dipping in chocolate, grated fresh ginger instead of powdered which I didnt have, and some cocoa powder to make them chocolatey. Not the recipe I guess but really good.
I omit the chocolate, add chopped walnuts (I tried pecans but didn't care for the texture), add more crystallized ginger and dust the log with raw brown sugar before baking. We eat these with our coffee every day, so I now make a double batch every time!
I used Bob’s Red Mill Gluten Free 1 to 1 flour. The dough came together with a bit of effort; baked for 45 minutes; when I cut into slices it crumbled a bit. The crumbling is a minor issue the aroma in my kitchen and flavor of the finished biscotti was fabulous. The spiciness of the ginger is warming and comforting. A second batch will be made tomorrow.
I made these this morning and am very disappointed. Such a cacophony of flavors and to me, the result is blah. I also thought it was odd that you make huge log, therefore only 12. Following one reviewer's response, I made two logs, 9" by almost 3". I like the idea of reducing fat in my diet, but would not make biscotti again with so many seasonings and without a little butter Now that I've complained about one recipe, I have to say the turkey barley soup recipe is fabulous