English Toffee Gingerbread Biscotti
You can never have too many Mediterranean recipes, so give English Toffee Gingerbread Biscotti a try. This recipe serves 24 and costs 47 cents per serving. This hor d'oeuvre has 201 calories, 3g of protein, and 8g of fat per serving. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. 37 people found this recipe to be scrumptious and satisfying. A mixture of ground ginger, baking powder, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Christmas event. It is brought to you by Jo Cooks. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is rather bad. If you like this recipe, take a look at these similar recipes: English Toffee, English Toffee, and English Toffee.
Servings: 24
Preparation duration: 45 minutes
Cooking duration: 40 minutes
Ingredients:
1½ tsp allspice
2 tsp baking powder
½ cup brown sugar, firmly packed
10 oz English toffee candy melts
1 cup dried currants
2 eggs
2½ cups all-purpose flour
1 tbsp ground ginger
3 tbsp molasses
1 cup pistachios, roughly chopped
pinch of salt
½ cup sugar
½ cup (1 stick) unsalted butter, softened
Equipment:
bowl
oven
baking sheet
serrated knife
cutting board
wire rack
microwave
spatula
Cooking instruction summary:
Preheat your oven to 350 F degrees.In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined. Add the molasses and continue mixing for another 30 seconds until well mixed. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants.Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle that's about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly.Place the logs onto a cookie sheet, making sure there's a couple inches in between them. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly. Remove the baking sheet from the oven and let it cool for about 15 minutes.Reduce the oven temperature to 325 F degrees.Transfer the logs to a cutting board and using a serrated knife slice them diagonally into inch to inch slices. Place the slices, cut-side down back onto the baking sheet.Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point. Transfer to a wire rack and cool completely.Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be melted and smooth, if it isn't, place it in the microwave again for another 15 seconds if needed.Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti. Let them set at room temperature until the candy coating is firm.
Step by step:
1. Preheat your oven to 350 F degrees.In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined.
2. Add the molasses and continue mixing for another 30 seconds until well mixed.
3. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants.
4. Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle that's about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly.
5. Place the logs onto a cookie sheet, making sure there's a couple inches in between them.
6. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly.
7. Remove the baking sheet from the oven and let it cool for about 15 minutes.Reduce the oven temperature to 325 F degrees.
8. Transfer the logs to a cutting board and using a serrated knife slice them diagonally into inch to inch slices.
9. Place the slices, cut-side down back onto the baking sheet.
10. Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point.
11. Transfer to a wire rack and cool completely.
12. Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be melted and smooth, if it isn't, place it in the microwave again for another 15 seconds if needed.Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti.
13. Let them set at room temperature until the candy coating is firm.
Nutrition Information:
covered percent of daily need
