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Gingerbread Biscotti Recipe

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★★★★★

4.7 from 105 reviews

Delight in the holiday spirit with these crunchy Gingerbread Biscotti, perfectly spiced with cinnamon, ginger, and warm cloves. These twice-baked cookies are crisp and ideal for dipping in hot beverages or melting white chocolate for an extra festive touch.

Ingredients

Scale

Dry Ingredients

  • 2½ cups flour
  • 1½ tsp cinnamon
  • 1½ tsp ginger
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp allspice
  • ¼ tsp cloves
  • ⅛ tsp black pepper

Wet Ingredients

  • 6 tbsp unsalted butter, softened to room temperature
  • 1 cup brown sugar
  • 2 large eggs, room temperature
  • 2 tbsp molasses
  • 2 tsp vanilla extract

Dipping Chocolate

  • White chocolate wafers (quantity as needed for dipping)
  • ½ tsp coconut oil
  • Christmas sprinkles (optional)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, thoroughly combine the flour, cinnamon, ginger, baking soda, salt, allspice, cloves, and black pepper, ensuring an even spice distribution throughout the mix.
  3. Cream Butter and Sugar: In a larger bowl, beat the softened butter and brown sugar with a hand mixer on medium speed for about 2 minutes until the mixture is creamy and smooth, which helps incorporate air for a lighter texture.
  4. Add Eggs, Molasses, and Vanilla: Add eggs one at a time, beating well after each addition. Then beat in the molasses and vanilla extract until the batter is smooth and creamy, enhancing flavor depth.
  5. Combine Wet and Dry: Gradually add the dry flour mixture to the wet mixture and stir until combined. The dough will be sticky, indicating a moist consistency perfect for biscotti.
  6. Shape the Dough: Flour your hands to prevent sticking and divide the dough into two equal parts. Form each into a slightly flattened log approximately 12 inches long and 2 inches wide. Place these on the prepared baking sheet.
  7. Bake Logs: Bake the logs for 30 minutes, turning the baking sheet halfway through to ensure even baking. After baking, cool the logs for 5 minutes to set.
  8. Slice and Second Bake: Transfer logs to a cutting board. Slice each log into ¾-inch thick slices using a serrated knife. Place the slices cut side down back on the baking sheet and bake for an additional 10 minutes to achieve the crisp biscotti texture. Allow them to cool completely on a wire rack, remembering they will harden further as they cool.
  9. Melt White Chocolate: In a glass bowl, combine white chocolate wafers and ½ teaspoon of coconut oil. Microwave in 30-second increments and stir between each until fully melted, taking care not to overheat the chocolate.
  10. Dip and Decorate: Dip each cooled biscotti partially into the melted white chocolate and place on parchment-lined baking sheets. Immediately sprinkle with Christmas sprinkles if desired. Let them dry completely so the chocolate sets firmly.
  11. Storage: Store finished biscotti in an airtight container at room temperature for up to 2 weeks, ensuring they maintain their crisp texture and flavor.

Notes

  • The biscotti will continue to harden as they cool after the second bake, so don’t worry if they seem soft immediately after baking.
  • If you prefer, omit the dipping chocolate and sprinkles to keep the biscotti simple and traditional.
  • Use a serrated knife for clean, even slices without crumbling the logs.
  • You can substitute white chocolate with dark or milk chocolate based on preference.
  • These biscotti pair wonderfully with coffee, tea, or festive hot chocolate.

Keywords: gingerbread biscotti, holiday cookies, spiced biscotti, twice-baked cookies, white chocolate biscotti, Christmas treats

Find it online: https://dailysimplerecipe.com/gingerbread-biscotti-recipe/