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Orange, Ginger, and Pistachio Biscotti (gluten-free + vegan)

December 25, 2014 1 Comment Print this page

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Happy holidays, everyone! I hope you all have had a nice couple of days relaxing with family and friends.

After spending a grueling few weeks of non-stop homework, tests, and papers from Thanksgiving to Christmas, I am finally enjoying a reprieve in sunny St. Lucia where I have clocked more hours sunbathing in a hammock than I think I ever have before. Of course, this wonderful illusion of not having to do anything will come crashing down in a few days when I return home to the land of studying for midterms and learning about buffers for AP Chemistry, but for now, both my mind and body are in paradise.

Although I am still dreaming about the crunchy deliciousness that are these biscotti…

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I came up with these when I was trying to decide what cookies to make for my teachers this year. I wanted something fun and slightly sophisticated–no chocolate chip or oatmeal raisin here! I then arrived at biscotti, which I decided to flavor with orange and ginger for a slightly-sweet, slightly-citrusy, slightly-spicy flavor profile. With almond flour as the base and pistachios added in, these had a wonderful note of nuttiness as well.

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If you’d like to change up the taste, it’s easy with these cookies! Simply a spice or extract, a citrus fruit (or slightly-acidic fruit), and a nut, and you’re good to go. How about almond, lemon, and vanilla? Walnut, grapefruit, and star anise? Macadamia nut, pineapple, and coconut? You get the idea. Just play around with your favorites and you’ll wind up with a lovely treat. 🙂

Biscotti may sound intimidating, but no need to fear–they’re actually quite easy to make! Simply pulse together the dry ingredients…

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…add the wet ingredients, then fold in the nuts with a spatula…

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…form into a log…

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…bake until golden brown, let cool, slice, and bake again! Easy as that for a lovely treat that still maintains its fancy edge.

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Orange, Ginger, and Pistachio Biscotti

Ingredients

Prep Time 2 hr
Cooking Time 40 min
Total Time 3 hr
Yield 15-20 cookies

3 cups of blanched almond flour

3 tablespoons of arrowroot powder

1-2 teaspoons of ground ginger

1 teaspoon of baking soda

1/2 teaspoon of salt

A pinch of cinnamon

1/2 cup of honey or coconut nectar (if you want it to be vegan)

3/4 cup of pistachios, chopped

The zest of 1 large orange

1/3 cup of freshly-squeezed orange juice

1/3-1/2 cup of crystallized ginger

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the almond flour, arrowroot powder, ginger, baking soda, salt, and cinnamon several times until no clumps of almond flour remain.

Next, add in the liquid sweetener and orange juice and pulse until a sticky ball of dough forms. If the ball doesn’t hold together, add more arrowroot powder and almond flour one teaspoon at a time. If the ball seems too dry, add a little more orange juice (if you have it) or just a teaspoon or so of water. At this point, you should also taste the dough and see if it needs more sweetener or ginger–there are no eggs to worry about, so just go for it!

Remove the blade from the food processor and, using a good spatula, fold in the pistachios, orange zest, and crystallized ginger.

Scoop the dough out of the food processor and place on the prepared baking sheet. Cover it with a layer of plastic wrap and, using your hands, shape it into a log that’s approximately 12″ by 9″ and isn’t flat as a pancake. Use a rolling pin if you need to to flatten the top.

Bake until the log is lightly browned and firm to the touch, about 20 to 25 minutes. Remove it from the oven and let cool to room temperature–this will take 1 to 2 hours, and the longer the wait the better.

Using a serrated knife, carefully slice the log lengthwise (so from shorter side to shorter side) into 15-20 cookies. Turn the oven heat down to 300 degrees and place the cookies back on the baking sheet with one of the lighter sides facing up.

Bake for 10 minutes on one side, then flip and bake for another 10 minutes on the other side. If the cookies begin to seriously brown, turn the oven heat down to 275 or 250 and/or flip them over a little earlier.

Let cool completely and store in an airtight container for up to 3 days. Dip in a good cup of coffee and enjoy!


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What is your favorite holiday cookie? Leave me a comment here or on Facebook and let me know!


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Orange, Ginger, and Pistachio Biscotti

December 25, 2014 Print this page

If you like something crunchy with notes of nuts, citrus, and spice, then these cookies are for you! Don’t get intimidated by the name–biscotti just means “twice-baked.” These are a breeze to make and taste SO. GOOD. Make a bunch for the next time you have coffee with friends or would like to give a gift to someone. (Adapted from this recipe.)

Ingredients

Prep Time 2 hr
Cooking Time 40 min
Total Time 3 hr
Yield 15-20 cookies

3 cups of blanched almond flour

3 tablespoons of arrowroot powder

1-2 teaspoons of ground ginger

1 teaspoon of baking soda

1/2 teaspoon of salt

A pinch of cinnamon

1/2 cup of honey or coconut nectar (if you want it to be vegan)

3/4 cup of pistachios, chopped

The zest of 1 large orange

1/3 cup of freshly-squeezed orange juice

1/3-1/2 cup of crystallized ginger

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the almond flour, arrowroot powder, ginger, baking soda, salt, and cinnamon several times until no clumps of almond flour remain.

Next, add in the liquid sweetener and orange juice and pulse until a sticky ball of dough forms. If the ball doesn’t hold together, add more arrowroot powder and almond flour one teaspoon at a time. If the ball seems too dry, add a little more orange juice (if you have it) or just a teaspoon or so of water. At this point, you should also taste the dough and see if it needs more sweetener or ginger–there are no eggs to worry about, so just go for it!

Remove the blade from the food processor and, using a good spatula, fold in the pistachios, orange zest, and crystallized ginger.

Scoop the dough out of the food processor and place on the prepared baking sheet. Cover it with a layer of plastic wrap and, using your hands, shape it into a log that’s approximately 12″ by 9″ and isn’t flat as a pancake. Use a rolling pin if you need to to flatten the top.

Bake until the log is lightly browned and firm to the touch, about 20 to 25 minutes. Remove it from the oven and let cool to room temperature–this will take 1 to 2 hours, and the longer the wait the better.

Using a serrated knife, carefully slice the log lengthwise (so from shorter side to shorter side) into 15-20 cookies. Turn the oven heat down to 300 degrees and place the cookies back on the baking sheet with one of the lighter sides facing up.

Bake for 10 minutes on one side, then flip and bake for another 10 minutes on the other side. If the cookies begin to seriously brown, turn the oven heat down to 275 or 250 and/or flip them over a little earlier.

Let cool completely and store in an airtight container for up to 3 days. Dip in a good cup of coffee and enjoy!


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Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Leave your thoughts Print this page

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Chocolate, ginger, molasses, and pumpkin are all amazing. But when you put them together, you have a cookie that’s beyond amazing. Who knew all of these flavor profiles played so well together?

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As suggested by the title, these cookies are incredibly soft and chewy. Upon exiting the oven, they have a subtle crunch, but this fades over time into a wonderfully squishy oblivion. Once in a while, you’ll get a bite of sweet, slight-spicy crystallized ginger to zing your palate and keep things interesting, while melted chocolate chips keep everything creamy and sinfully rich.

Am I making you hungry yet?

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My apologies for not posting anything recently–school started three weeks ago, and my schedule is incredibly rigorous. Writing blog posts have given way to writing critical analyses of Hawthorne, and developing recipes have gradually become developing procedures for separating sodium carbonate from sodium bicarbonate in an aqueous solution. I must be putting you to sleep by now, so I’ll stop. You get the idea. 😉

Still, I try to find a way to try a new dish or dessert every weekend…although unfortunately, some of my recent experiments have been failures. 🙁 I really don’t like when that happens–it means I spent often two or three hours working on something I can’t do anything with, and I wasted ingredients, too. But failure is a part of life, and sometimes, you just have to accept it and move on.

Back to cookies!

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To make things easier for you all (and save me a little time so I can head off to zumba class), I have decided to try a new format and put my recipes in a card format both in my recipe index but in the actual post. I can get a little VERY ramble-y and I think it would be more convenient to see the recipe in a more condensed format. Please let me know what you think in the comments below!

These cookies are a piece of cake to make. (Even though they are cookies…haha.) Basically, you combine all of the wet ingredients in a bowl…

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…sift in the dry ingredients…

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…add in some chocolate and ginger, scoop onto a baking sheet…

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…then bake, cool, and devour! (You don’t even have to wait for them to cool…)

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Soft and Chewy Chocolate Ginger Cookies

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


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So what is your favorite fall cookie? Leave me a comment here (or on Facebook) and let me know! 🙂


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Soft and Chewy Chocolate Ginger Cookies

September 14, 2014 Print this page

These are like fall in a cookie…if fall was to have an liaison with chocolate and crystallized ginger. These are super soft and chewy, so if crunchy cookies aren’t your jam, these are for you!

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 2 dozen cookies

2 cups of creamy almond butter

1/3 cup of blackstrap molasses

1 cup of pumpkin puree

2 tablespoons of coconut oil, melted

1 tablespoon of vanilla extract

1/3 cup of coconut flour

1 tablespoon of ground ginger

1 teaspoon of cinnamon

A pinch of allspice

A pinch of cloves

1 teaspoon of baking soda

A generous pinch of salt

1/2 cup of dark chocolate chips

1/2 cup of crystallized ginger (optional)

Directions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper

In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.

Sift in the coconut flour,  ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.

Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.

Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.

Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier. 


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