Gingerbread Biscotti
Bake up a batch of these holiday spiced Gingerbread Biscotti for hostess gifts or sweet treats to savor with your afternoon tea or coffee!
This Biscotti Recipe could be wrapped in cellophane bags with festive ribbons along with some gourmet tea or coffee. Such a tasty pairing on a December afternoon.
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.
Christmas Week!
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 Baby Cakes from Liz of That Skinny Chick Can Bake
- Gingerbread Donuts with Lemon Glaze from 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 of the Spiffy Cookie
- Gingerbread Milkshakefrom Ramona of Curry and Comfort
- Chocolate Ginger Cookies from That Skinny Chick Can Bake
- Plus More of the Best Holiday Recipes
Gingerbread Biscotti
Hard Italian cookies with the flavor of gingerbread!
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
26Serving Size:
1 biscottiAmount Per Serving: Calories: 126Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 92mgCarbohydrates: 24gFiber: 0gSugar: 16gProtein: 2g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
12 Comments on “Gingerbread Biscotti”
Hi, I have been on a biscotti making journey this month. I made your recipe and they came out delicious. One mistake though after reading the comments, I did not incorporate the crystallized ginger in the wet ingredients. I thought this was for the topping, it just wasn’t clear to me when reading the recipe. Also, was I suppose to put in the batter 1/2 cup of white chocolate? Well, anyway they did turn out good. And I also added a bit of water to combine the ingredients to make the logs.
So glad they were a hit, Colleen! I haven’t made a batch in ages, but thanks for your feedback. I will try to clarify the directions.
Hi! Can I sub anything for the molasses? I’m in Australia and I don’t think I’ve ever seen it anywhere. Golden syrup?
Hi, Tista,
Do you have access to black treacle? Apparently, it’s the same thing as the darker blackstrap molasses. Dark corn syrup will work, too. And golden syrup is definitely a viable substitute. Good luck!
The recipe instructions do not mention when to add the crystallized ginger! Does it go into the dry ingredients with the egg and molasses? (I hope so, because that’s what I decided to do! Turned out great!)
Oh, no, I’ll fix the recipe now. So glad you figured it out. And even better, that you enjoyed. Thanks for letting me know, Carol.
These were delicious! However, I found that the dough was initially very, very dry. I had to add lots of water in order to shape and hold the logs together before baking.
Thanks for the tip on the water…I didn’t have that problem, but I’ll add a note to the recipe. I appreciate your feedback 🙂
Hi Liz,
I tried to leave a comment, but didn’t see it pop up, so please forgive me if I’m double-commenting! Love the new site BTW! And I seriously must bake up some of these gingerbread-infused biscotti!
Hugs,
Roz
Lizzy,
I love gingerbread and I’m converting my husband. I bet he would love these too.
Oh Lizzy – I found you again….and this recipe looks like a winner. I love biscotti and also ginger. Win – Win!!
These look so perfectly delicious…a wonderful holiday biscotti!