When you don’t have time to make a gingerbread house, try these delicious gingerbread biscotti. You’ll love the sweet and spicy flavor of crystallized ginger and the crispy, crunchy signature biscotti texture. Whether eaten on their own or dunked into a cup of steaming hot coffee (an exceptional pairing!), these make a great holiday gift.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 pinch cayenne pepper
- 5 tablespoons unsalted butter, softened
- 2/3 cup packed dark brown sugar
- 1 tablespoon molasses
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
- 2/3 cup finely chopped crystallized ginger
- 3 (1 ounce) squares white chocolate, melted
Directions
Step 1
Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
Step 2
Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
Step 3
Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
Step 4
Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
Step 6
Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
Step 7
Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Step 8
Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
Step 9
Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
Step 10
Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
Step 11
Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
Step 12
Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.
Tips
Chef's Notes:
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 160 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat3g | 16% |
Cholesterol30mg | 10% |
Sodium112mg | 5% |
Total Carbohydrate26g | 9% |
Dietary Fiber1g | 2% |
Total Sugars13g | |
Protein3g | |
Vitamin C1mg | 7% |
Calcium56mg | 4% |
Iron2mg | 9% |
Potassium158mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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