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Gingerbread Biscotti

Easy Homemade Gingerbread Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 46 minutes
  • Total Time: 2 hours 15 minutes (includes chilling)
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Spiced gingerbread biscotti dipped in white chocolate are perfect for the holidays! You’ll love these crisp and crunchy cookies filled with cozy warming spices.


Ingredients

Biscotti

  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 1/2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3 Tbsp molasses, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature

Sprinkling

  • 2 tsp sugar

Topping

  • 8 ounces white chocolate, chopped
  • white sparkling sugar

Instructions

  1. Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
  2. Whisk together melted butter, molasses, sugars, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Gently stir in flour mixture until no flour streaks remain (it may seem like the dough won’t come together, but it will – just keep stirring). Dough will be thick and sticky – cover tightly and chill for 45 minutes in the refrigerator.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and use slightly damp hands to shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets. Sprinkle each loaf with 1 teaspoon sugar.
  4. First bake: Bake loaves for 30 minutes, rotating pans halfway through, until the tops are set. Place baking sheets on wire racks and cool loaves for 15 minutes (do not turn off the oven). Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets.
  5. Second bake: Return baking sheets to the oven and bake slices for 7 minutes. Turn slices over and bake for 7 minutes more or until lightly browned. Transfer to wire racks to cool completely.
  6. Melt chocolate: Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the white chocolate, stirring until completely melted and smooth.
  7. Dip biscotti: Line a rimmed baking sheet with parchment paper. Dip each cookie in the melted white chocolate and place on baking sheets. Transfer any extra melted white chocolate to a small piping bag and drizzle over the cookies. If desired, sprinkle the cookies with white sanding sugar. Chill in the refrigerator for 15 minutes to set chocolate.


Notes

Storage Tips: Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 7 to 10 days. Biscotti can also be wrapped well and frozen for up to 3 months.

White chocolate: Use high quality white chocolate to dip the cookies. I use and recommend Ghirardelli white chocolate baking bars.