Skip to main content

Ginger & Cranberry Gingerbread Biscotti

Yesterday I was making a batch of my Healthy Triple Chocolate Biscotti (although this time it was only the double chocolate version with no chocolate on top) and I decided to mix around the recipe and try another variety.  These cookies turned out just perfect and have that great gingerbread taste with quite an extra ginger and cranberry kick - great with coffee or tea I would have to say.

Here is what is needed to make a good sized batch (feel free to half the recipe if you don't have a crowd to serve or you are not selling them at the farmers market like I am, but then again these cookies keep for a long time as they taste better the more they are left to go stale):
  • 1/2 cup melted butter
  • 1/2 cup coconut oil, melted (that is if its too cold in your house, like mine, to be melted)
  • 1 cup SUCANAT
  • 6 eggs
  • 2 Tablespoons ginger
  • 1 Tablespoon cinnamon
  • 7 cups whole wheat flour (5 cups soft/pastry flour & 2 cups hard flour)
  • 1/2 cup red lentil flour
  • 1/2 cup molasses
  • 1 Tablespoon vanilla
  • 2 Tablespoons baking powder
  • 1 cup crystallized ginger
  • 1 cup sweetened cranberries

In a large bowl, mix together the butter, oil, and SUCANAT. 


Add in the spices, eggs, molasses, vanilla, and baking powder. 




Finally, stir in 6 cups of flour (minus 1 cup) plus the lentil flour.

In a food processor, process together the crystallized ginger and cranberries and then place chunks of the processed fruits over the dough.


Cover the whole thing with the last cup of flour and then knead everything together.



Now separate the dough into two equal pieces and roll each out on a sheet of parchment.

First, make a log

Second, press out the log

Finally, roll out to 1/4" thick

Cut into individual cookies and then bake for 25 minutes at 400 degrees Fahrenheit.


Cut the cookies apart again (on the lines you already made), and then flip the cookies on their sides and return them to a 300 degree oven for 45 minutes to an hour (until they are dried).



Let cool.  Enjoy!




Comments

Popular posts from this blog

Homemade Brie Cheese

Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined.  The reason I started with Brie is a personal reason though...I absolutely love it, crust and all.  Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie.  But all of that aside, I tend to think the mold is what makes the cheese.  And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese.  Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.


To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.


Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

Homemade Scamorza Cheese

Finally, after being home from vacation for a week, the refrigerator was filled with milk and therefore it was cheese making time on the farm. This time I decided to make Scamorza, an Italian pasta filata cheese which I stretch so that it is similar to really large string cheese.  Not only is this cheese wonderful to taste, but when stretched and twisted in the way I make it, it is also is a beautiful cheese to behold.

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 96 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 96 degrees.  Turn off the heat and sprinkle 1/2 teaspoon of thermophilic culture AND 1/2 teaspoon mesophilic culture over the top of the milk.…