Biscotti allo Zenzero
Biscotti allo Zenzero is gingerbread
biscotti. These spicy Italian cookies
are the perfect accompaniment to an espresso, cappuccino or coffee during the
holiday season! When baking they will
fill your home with the scent of gingerbread.
Gingerbread is a mixture of
spices such as cinnamon, cloves and nutmeg, with a strong prevalence of ginger In the U.S. it generally used for making Christmas cookies and gingerbread houses. In Italy Gingerbread is prepared and used to
make biscotti during the Christmas holidays. When decorated with colored glaze
they become a welcome addition to any Christmas party.
Tips and Trick for the
ultimate Biscotti allo Zenzero.
- Use dark molasses, if you
prefer a more intense molasses flavor.
- These really benefit from
- As an alternate to the glaze in the recipe you could drizzle them with melted vanilla almond bark and sprinkle with
- If you what a stronger
ginger kick try using real ginger, crystallized or fresh.
- Or better yet try Ginger
If you can't find Ginger Extra at the market you can buy it from, one of my favorite online stores, "OliveNation"
Biscotti allo Zenzero recipe
- 1/3 cup light olive oil*
- 1 cup white sugar
- 1 1/2 tablespoons ground ginger
- 3/4 tablespoon ground
- 1/2 tablespoon ground
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/4 cup light molasses
- 2 1/4 cups all-purpose
- 1 cup whole wheat flour
- 1 tablespoon baking
- ½ teaspoon salt
* If you don’t have light olive oil use ½ olive oil, ½ vegetable oil
Ingredients for colored glaze:
- Food coloring in color(s) of
- 1 ½ Cups Powdered Sugar
- 1 egg white
- Line a baking sheet with
parchment paper or silicon baking mat and set aside.
- Place one oven rack in the
middle of your oven and preheat oven to 350 degrees F.
- In a large bowl, combine oil,
sugar, ginger, cinnamon, nutmeg and cloves, beat at medium speed, scraping bowl
often, until well mixed.
- Add eggs; continue beating
until well mixed.
- Add molasses; continue beating until well
- In another bowl, whisk
together flours and baking powder and salt, add to liquid mix and mix with
heavy spoon just until dough comes together
- Divide dough in half. Shape
each half into 12-inch log on lightly floured surface.
- Place logs 3 inches apart
onto prepared baking sheet. Flatten logs slightly.
- Place into over and bake
22-25 minutes or until tops are cracked and logs are golden brown.
- Remove from oven; cool 15 minutes on cookie
sheet. Reduce oven temperature to 325°F.
- Carefully place logs onto
cutting surface. Cut into 1/2-inch diagonal slices with serrated knife.
- Place, cut-side down, onto
ungreased cookie sheets.
- Return to oven. Bake 9
minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and
crisp. Cool completely.
Colored Glaze Directions:
- Prepare the glaze by whipping
the egg white until stiff, then incorporate the powdered sugar a little at a
time, still beating as you go
- Divide the icing into as many
small bowls as colors you want to use and add food coloring to each one
- Put glaze in Ziploc bag
and nip the corner very small. Decorated to taste.
- When coating has hardened,
store in airtight container to maintain freshness.
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