Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Carrot-Ginger Biscotti
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- Level: Easy
- Total: 1 hr 40 min (plus cooling)
- Active: 35 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 114
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 23 mg
- Sodium
- 74 mg
Carrots add vibrant color and a hint of sweetness to these crunchy, better-for-you biscotti. Cinnamon, turmeric and ginger add warmth while coconut and golden raisins add chewy pockets of sweetness. A sprinkle of turbinado sugar adds a final sugary crunch on top. These biscotti will keep for up to a week in an airtight container, making them perfect for lunch boxes, snacks and coffee breaks.
- Level: Easy
- Total: 1 hr 40 min (plus cooling)
- Active: 35 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 114
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 23 mg
- Sodium
- 74 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Combine the flour, baking powder, cinnamon, turmeric and salt in a medium bowl and stir to combine. Grate 1/2 teaspoon orange zest, then juice the orange into a liquid measuring cup; add enough water to yield 1/2 cup liquid.
- Combine the carrots, ginger and orange juice mixture in a small skillet over medium-low heat, adjusting the heat so the liquid is just simmering. Cover and cook until the carrots are tender and the liquid is almost completely reduced, 12 to 14 minutes; if there is still too much liquid, uncover and cook 1 to 2 more minutes. Transfer to a mini food processor and let cool. Add 1 whole egg and 1 egg yolk to the cooled carrots, reserving the remaining egg white, and process until almost smooth.
- Combine the butter and granulated sugar in a large bowl and beat with a mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl halfway through, 2 to 3 minutes. Beat in the carrot-egg mixture and vanilla until smooth. Add the flour mixture and mix on low speed just until the dough comes together, then mix in the raisins and coconut until evenly distributed.
- Form the dough into two 10-by-2-inch logs on the prepared baking sheet and flatten them slightly on top. Beat the remaining egg white with a fork in a small bowl until slightly foamy. Brush the tops of the dough logs lightly with the egg white and sprinkle with the turbinado sugar. Bake until puffed and set, 25 to 30 minutes. Let cool until just warm, 15 to 20 minutes.
- Reduce the oven temperature to 300 degrees F. Trim the logs using a serrated knife, then slice each log into 12 biscotti, a scant 1/2 inch thick. Return to the baking sheet cut-side down and bake until the tops are crisp, 15 to 20 minutes. Flip and bake until the edges are lightly golden, 12 to 15 more minutes. Let cool on the baking sheet.
