Gingerbread Biscotti

These gingerbread biscotti are spiced with cinnamon, nutmeg, and cloves and studded with crystallized ginger. They're perfect for dunking in coffee, tea or cocoa.

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Making biscotti is different from other cookies because they’re shaped, baked, sliced, and baked again. This method gives them a firm, crunchy texture, perfect for dunking. They're great on their own, but a quick drizzle of white chocolate with sanding sugar, sprinkles, or extra crystallized ginger makes them even more special.

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What You’ll Need

For the Biscotti

• 2 1/4 cups all-purpose flour
• 4 teaspoons Gingerbread Spice (see Tips)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/4 teaspoon baking soda
• 6 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup molasses
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup diced crystallized ginger

Topping

• 1/2 cup chopped white chocolate (about 3 oz)
• Sprinkles or sanding sugar

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How to Make It

1. Preheat oven to 350°F and line a baking sheet. Whisk together the dry ingredients.
2. In a separate bowl, beat the butter, sugar, and molasses until smooth. Add the eggs one at a time, then stir in the vanilla. 

3. Gradually add the dry ingredients, mixing until just combined, then fold in the crystallized ginger.
4. Shape dough into a log.

5. Bake 25–30 minutes; cool 30 minutes. Slice log into 3/4" pieces; stand upright on baking sheet.

6. Bake 28–32 minutes until dry and firm. Cool completely. Melt white chocolate, drizzle onto biscotti and add sprinkles or more chopped crystallized ginger if desired.

7.  Serve with coffee, tea or cocoa. 

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Tips & Tricks

• Make your own Gingerbread Spice: 2 tsp ginger, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp allspice.
  
• Drizzle chocolate on a wire rack over a parchment-lined baking sheet for easy cleanup.
• Store in an airtight container at room temperature for up to 2 months; freeze for longer storage.
• Wrap in festive cellophane and tie with ribbon for homemade gifts.
• Watch the second bake closely; remove when edges are dry and tops feel firm.

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If you enjoyed this recipe, leave a comment or a review to let us know how your biscotti turned out. You might also enjoy our top recipes for gingerbread lovers. For more biscotti recipes, check out our Snickerdoodle Biscotti and Eggnog Biscotti.

Gingerbread Biscotti

Author: Jolene's Recipe Journal

Ingredients

For the biscotti:

• 2 1/4 cups all-purpose flour
• 4 teaspoons Gingerbread Spice (see Tips)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/4 teaspoon baking soda
• 6 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup molasses
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup diced crystallized ginger

For the topping:

• 1/2 cup chopped white chocolate (about 3 oz)
• Sprinkles, sanding sugar or crystallized ginger, if desired

Instructions

Make the Dough

1. Preheat the oven to 350°F with a rack in the center position. Line a baking sheet with parchment or a nonstick baking mat.
2. In a medium bowl, whisk together the flour, spice, baking powder, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater attachment, or in a large bowl with an electric hand mixer, beat the butter, sugar, and molasses until smooth, about 2–3 minutes at medium speed.
4. Add about 2 tablespoons of the dry mixture to the sugar mixture and continue beating. Add the eggs, one at a time, followed by the vanilla, and continue mixing until combined. Scrape the sides of the bowl as needed.
5. Add the remaining dry ingredients, followed by the crystallized ginger, and continue mixing on low speed until no dry spots remain.

Shape & First Bake

1. Transfer the dough to the prepared baking sheet and use greased hands to shape it into a rectangular log, about 14" long and 4 1/2" to 5" wide. Smooth the top and sides with greased hands, a spatula, or a bowl scraper.
2. Bake for 25–30 minutes, until the log feels firm and the edges begin to brown. Allow it to cool directly on the pan for 30 minutes.

Slice & Second Bake

1. Reduce the oven temperature to 325°F.
2. Transfer the baked log to a cutting board and use a serrated knife to cut it into 3/4" slices. Hold the knife straight up and down for even slices.
3. Place the slices upright on the baking sheet, cut sides exposed, evenly spaced for optimal air circulation.
4. Bake for 28–32 minutes, until the sides feel dry and the tops feel firm. Remove and cool completely, about 1 hour.

Topping

1. Melt the white chocolate in a microwave-safe bowl in 30-second increments at 50% power, stirring after each, until smooth. Alternatively, melt in a heatproof bowl over a pan of barely simmering water.
2. Drizzle the melted white chocolate over the biscotti, add sprinkles, sanding sugar or crystallized ginger, if desired. Allow it to set before serving or storing.

Notes

Source: https://www.kingarthurbaking.com/recipes/gingerbread-biscotti-recipe

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