Gingerbread Biscotti
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Looking to add a festive treat to your favorite coffee, tea, or hot cocoa? Then you must whip up a batch of these Gingerbread Biscotti. They are a delicious sweet to enjoy this holiday season.
Gingerbread Biscotti:
Yes, my friends, I’m back with another biscotti recipe. On today’s menu, it’s Gingerbread Biscotti.
If you’re following along closely, you might remember that last week I shared these Hazelnut and Almond Biscotti. I loved them so much that they were gone within a week. No, I didn’t eat all of them. I shared the Hazelnut and Almond Biscotti with friends and family. They loved them as much as I did!
I also have a delicious recipe for Bourbon Orange biscotti HERE. The flavor combination is SO GOOD!
The biscotti was such a hit that I wanted to make more of it but this time I would do it with a Christmas twist. Naturally, my mind went to gingerbread, so that’s exactly what I did.
LOOKING FOR GINGERBREAD RECIPES? TRY THESE:
- The BEST Gingerbread Cookie Bars
- Classic Gingerbread Cookies
- Christmas Tree Gingerbread Cookies
- Gingerbread Cake with Crumb Topping
- Gingerbread Cinnamon Rolls
The recipe for these Gingerbread Biscotti is similar to my previous recipe with just a few additions and substitutions. To create that classic gingerbread flavor I added molasses, brown sugar, and spices: ginger, cinnamon, nutmeg, and cloves.
The resulting biscotti is holiday perfection. To complete the look, I dipped half of them into melted white chocolate and then topped them with some festive sprinkles. The little gingerbread people sprinkles might be my favorite. You can find the gingerbread people sprinkles HERE and the red, green, and white sprinkles HERE.
If you have never made biscotti before, I highly recommend you give it a try. You can start here with these Gingerbread Biscotti.
Let’s get baking!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Gingerbread Biscotti:
Begin by preheating your oven to 320 degrees F. Line two baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl with an electric mixer, beat the eggs, sugar, brown sugar, vanilla extract, and molasses until thickened: about 4-5 minutes. At low speed, add the flour mixture. Mix until just combined.
Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
Bake for 25 minutes, rotating the pans halfway through.
Remove these from the oven and let rest for 15 minutes.
After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
While the cookies cool, melt the white chocolate and vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals stirring between until the chocolate is melted and smooth.
Place a piece of wax paper on your work surface.
Working in batches of 4-5, dip half of the biscotti into the white chocolate and allow any excess to drip off. (Depending on the size of your bowl, you may need to use a spoon or spatula to help you coat the biscotti.) Add the sprinkles* to the white chocolate, then set onto the wax paper.
Allow the chocolate to set completely, then pack and store in an airtight container.
That is it my friends. Now go brew yourself a cup of coffee or tea and indulge in one of these delicious Gingerbread Biscotti. They are perfect for the season.
You could even make up a batch of these Gingerbread Biscotti (along with my Hazelnut Almond Biscotti) and give them as a gift this holiday season. Pair it with a bag of your favorite coffee or with tea samplers for a wonderful holiday gift.
Enjoy!
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Gingerbread Biscotti Recipe:
Gingerbread Biscotti
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 teaspoon salt
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup molasses
Topping:
- 10 ounces about 1 1/4 cups white chocolate baking wafers
- 1 tablespoon vegetable shortening Crisco
- sprinkles
Instructions
- Begin by preheating your oven to 320 degrees F. Line two baking pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large bowl with an electric mixer, beat the eggs, sugar, brown sugar, vanilla extract, and molasses until thickened: about 4-5 minutes. At low speed, add the flour mixture. Mix until just combined.
- Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
- Bake for 25 minutes, rotating the pans halfway through.
- Remove these from the oven and let rest for 15 minutes.
- After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
- Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
- While the cookies cool, melt the white chocolate and vegetable shorting in a microwave-safe bowl. Microwave in 30-second intervals stirring between until the chocolate is melted and smooth.
- Place a piece of wax paper on your work surface.
- Working in batches of 4-5, dip half of the biscotti into the white chocolate and allow any excess to drip off. (Depending on the size of your bowl, you may need to use a spoon or spatula to help you coat the biscotti.) Add the sprinkles* to the white chocolate, then set onto the wax paper.
- Allow the chocolate to set completely, then pack and store in an airtight container.
And , another thing! Thanks for the wet hands tip. No one told me the first time I made biscotti; what a mess!
Love, love, love. Added 1/4 t allspice and cut clove by half, added candied ginger and orange bits and 1/8 t. espresso powder and left in oven to cool so they became rock hard (like biscotti is supposed to be). Will add more ginger and orange bits next time black pepper and maybe even some orange zest/freshly grated ginger. Thanks for not including and fat beyond eggs. Tough to find a recipe without. I do take issue with the garnish, not just because of the white not chocolate controversy, but I think chocolate and sprinkles would just mess the coffee. Going to make for a friend’s birthday.
These are outstanding! Better the next day! Feel like the spices and flavor come through better the second day. Thank you for the recipe! Will be giving as gifts this year.
YAY! That makes me so happy to hear!
xo Michael
These look great! I’ll add them to my Christmas cookie trays. Do you know if they freeze well and otherwise how well they last in an air tight container?
Biscotti is one of my favorite treats! Thanks for teaching me how to make it. I loved them.
Right!? I love it too! I want to try a lemon biscotti in the spring!
xo Michael
I made these yesterday afternoon. They smelled sooo good while baking and tasted great once they were done. Thanks for sharing the recipe, super easy to make.