Bake up a batch of these holiday spiced Gingerbread Biscotti for hostess gifts or sweet treats to savor with your afternoon tea or coffee!
Gingerbread Biscotti with a White Chocolate Drizzle
The Martha Stewart side of my mom showed up at Christmas. She’d bake gingerbread and piece it together with icing to form a snow covered house.
We’d help decorate it with bulk penny candy in holiday colors, sampling our favorites as our fingers grew stickier by the minute. It’s been years since I’ve made a gingerbread house, but chewy ginger cookies and gingerbread men are part of our Christmas tradition today.
Today’s Christmas Week theme is gingerbread surprise, so I veered off course and tried something new, these gingerbread biscotti with a white chocolate drizzle. Perfect tea dipper for any of you ginger lovers…I added some crystallized ginger for a double punch.
Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
Gingerbread is a classic holiday flavor, spiced to perfection and evoking memories of childhood. Baking up a batch of these gingerbread biscotti will have your kitchen smelling like the holidays in no time!
More Gingerbread Treats
- Ginger Horse Cookies from Kim of.Cravings of a Lunatic
- Mini Gingerbread Donuts from Jen of Juanita’s Cocina
- Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
- Gingerbread Donuts with Lemon Glazefrom Kristen of Frugal Antics of a Harried Homemaker
- Mini Holiday Gingerbread Loavesfrom Isabelle of Crumb
- Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
- Gingerbread Dip from Erin ofThe Spiffy Cookie
- Gingerbread Milkshakefrom Ramona of Curry and Comfort
- 2 1/4 cups flour
- 1 1/4 cups brown sugar
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup molasses
- 2 tablespoons crystallized ginger
- 1/2 cup chopped white chocolate
- 1/2 cup chopped white chocolate (for drizzle)
- Preheat oven to 350º. Line baking sheet with parchment and set aside.
- Whisk all dry ingredients together and set aside. In a measuring cup, whisk together eggs and molasses. With your mixer on low, pour in the egg mixture, and mix till well combined.*
- Divide dough in half and form each half into a log about 10 inches x 1 1/2 inches. Place logs about 4 inches apart on baking sheet and bake for 30-35 minutes, till surface springs back when gently touched. Cool 10 minutes.
- Carefully remove log from parchment to a cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Repeat with second log. Place slices back on parchment-lined pans, cut sides down. Bake 10-20 minutes, depending on how dry and crunchy you like your biscotti. I baked mine 10 minutes more.
- Remove to cooling rack. When cool, use microwave to melt 1/2 cup white chocolate in a ziplock bag. Snip end and drizzle melted chocolate over biscotti.
A blog follower who tried this recipe reported that she needed to add some water to the dough so that it held together. If you find your dough too dry and crumbly, add just enough water so that your dough can be formed into logs.
Inspired by a recipe in Fine Cooking.
Serving Size:1 biscotti
Amount Per Serving: Calories: 126Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 92mgCarbohydrates: 24gFiber: 0gSugar: 16gProtein: 2g