| | |

Gingerbread Biscotti

Crispy gingerbread biscotti dipped in white chocolate is a festive way to start your morning and pairs nicely with hot tea or coffee. 

Gingerbread Biscotti

Ever since I made my first batch of biscotti, my family has been hooked. My kids really love dipping them in hot chocolate or chai tea while my husband and I think they are tasty dipped in our latte. I saw a recipe for these gingerbread biscotti on She wears Many Hats and decided to give them a try. These spice-filled biscotti were fun to make, made my house smell like Christmas, and put huge smiles on my family’s faces.

Gingerbread Biscotti

How to Make Gingerbread Biscotti

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Mix together the flour, cinnamon, baking soda, salt, ginger, allspice, cloves, and black pepper in a small bowl until mixed thoroughly.

In a larger bowl, beat together the butter and sugar with a hand mixer for 2 minutes, until creamy and smooth. Add the eggs, one at a time, and beat well. Add the molasses and vanilla and beat until smooth and creamy.

Gradually add the flour mixture to the butter mixture until combined. The dough will be sticky!

Divide the dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide.

Gingerbread Biscotti

Place into the oven and bake for 30 minutes, turning the tray halfway through baking time. Remove from the oven and allow to cool for 5 minutes.

Transfer to cutting board and cut into ¾-inch slices. Arrange the biscotti, cut sides down, on the baking sheet, and place them back into the oven to bake for about 10 minutes. Remove from the oven and cool on a rack.  Side Note: The biscotti will continue to harden as they cool!

Gingerbread Biscotti

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip each biscotti into the melted white chocolate and place them on a parchment-lined baking sheet and immediately sprinkle them with a few Christmas sprinkles, if desired. Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread Biscotti

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast, Dessert
Servings: 24
Author: Pam - For the Love of Cooking / Original by She Wears Many Hats

Ingredients

  • cups flour
  • tsp cinnamon
  • tsp ginger
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp allspice
  • ¼ tsp cloves
  • tsp black pepper
  • 6 tbsp unsalted butter, softened to room temperature
  • 1 cup brown sugar
  • 2 large eggs, room temperature
  • 2 tbsp molasses
  • 2 tsp vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Mix together the flour, cinnamon, ginger, baking soda, salt, allspice, cloves, and black pepper in a small bowl until mixed thoroughly. 
  • In a larger bowl, beat together the butter and sugar with a hand mixer for 2 minutes, until creamy and smooth.
  • Add the eggs, one at a time, and beat well. Add the molasses and vanilla and beat until smooth and creamy. 
  • Gradually add the flour mixture to the butter mixture until combined. The dough will be sticky!
  • Divide the dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. 
  • Place into the oven and bake for 30 minutes, turning the tray halfway through baking time. Remove from the oven and allow to cool for 5 minutes. 
  • Transfer to a cutting board and cut into ¾-inch slices. Arrange the biscotti, cut sides down, on the baking sheet, and place them back into the oven to bake for about 10 minutes. Remove from the oven and cool completely on a wire rack Side Note: The biscotti will continue to harden as they cool!
  • Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
  • Dip each biscotti into the melted white chocolate and place them on a parchment-lined baking sheet and immediately sprinkle them with a few Christmas sprinkles, if desired. Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. 5 stars
    Biscotti is one of my very favorite treats. I would totally enjoy your biscotti’s. Love the warm spices in gingerbread. Thanks for sharing.

    Velva

    1. Lou,

      I’ve never tried freezing them, so I’m not sure how they would turn out. Please let me know how it goes, if you try freezing them.

      -Pam

  2. 4 stars
    I think if I make these again I will use less salt. They have great ginger flavor and a nice bite- but they are too salty.