Gingerbread Biscotti
Servings 24
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
- Wire Rack
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
- 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!