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7 answers 1309 views
E703118e 30db 4453 bf07 20108c00afe3  5genjuly85
added over 1 year ago

This cookie recipe uses are three types https://food52.com/blog...

But have you tried ground ginger powder? I would put raw ginger but I like the taste and texture.

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0f46096c 633e 4d47 b14b ad79ddef372c  rf
added over 1 year ago

I've had luck with crystallized ginger in biscotti, but when baked it does get very sweet. You could try a combination of fresh and crystallized! Want to try my recipe? It's technically for mandelbrot, but the two cookies are VERY similar: http://spicesandspatulas...

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549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 1 year ago

how small were the bits? I do frequently make biscotti with crystallized ginger in maybe 1/4 inch bits and can definitely taste it. It is subtler than cranberries though. That said, different brands have different amounts of sugar and bite! https://food52.com/recipes...

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21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 1 year ago

yes, you can use both. I do think you should up your candied ginger amount.excellent idea, btw. i love coffee and ginger; wonder if you might try espresso powder in part of your ginger batch. one of the nice things about biscotti is that it is easy to make a base and then quarter it (or more) and flavor @ quarter differently. I would rec you add orange zest or candied orange peel to your cranberry combo. mission figs or prunes or lemon zest are also fun to pair with coffee or ginger. then, of course, there are herbs; thyme and rosemary are prob the most popular for combining w/ citrus and/or other flavors. The Quarters idea is great because if something doesn't really work for you, you only lost 1/4 of the batch, not the whole thing, and maybe another quarter is such a winner- it makes up for all the others!
Here's my recipe that demonstrates that idea:
https://food52.com/recipes...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 1 year ago

One of my favorite biscotti recipes is Maida Heatter's ginger biscotti. Here it is: https://www.washingtonpost...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Thanks to every answer! Looks like I'm going to be making a lot of biscotti!

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6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

You can put many things in twice baked cookie dough, but fresh ginger will disappear faster than candied. Look for organic ground dried ginger in your local health food store or order it in a small quantity (less than 200g) from a trusted source like Kalustyan's or Frontier. When a spice is fresh, and organic, it really shines!

My experience is that not all candied ginger is potent. The darker & the chunkier the piece, the more flavor it tends to have. But I'm not always a fan of dried fruit in biscotti. It tends to harden quite a bit, or worse - burn at the edges where its exposed to heat.

I love the idea of coffee and ginger as a combination. I have also paired ginger with sesame in biscotti to nice affect.

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