Gingerbread Biscotti: Crunchy, Sweet and Spicy

When it comes to holiday baking, there is nothing more mouth-watering and festive than a batch of homemade gingerbread biscotti. With just a few ingredients, you can easily whip up these cookies with the perfect crunchy texture and spicy ginger-infused flavor that is certain to become a favorite.

Get ready for the perfect holiday treat with this gingerbread biscotti recipe.

Biscotti are hard double baked cookies that are meant to be dunked in the beverage of your choice. The gingerbread would be a great match with coffee, tea, chai tea, milk, cocoa, mulled cider, etc.

You can make them for yourself, but I made a batch for my 3rd grader's teacher and aides as a little holiday thank you gift. Just pop them in a bag and tie with some festive ribbon.

I think they would be great anytime of year, not just in December. But, I am one of those people that can go for gingerbread year round.

Ingredients for Gingerbread Biscotti

It may look like a lot of ingredients, but they are all easy to find and you may already have them in your house.

• flour
• baking powder and baking soda
• salt, ground cinnamon, ground cloves and ground ginger
• eggs
• brown sugar
• molasses
• vanilla
• 12 ounces white chocolate and colored sugar or sprinkles (optional)

Recipe

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Ingredients

 

• 2 ¼ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large eggs
• ¾ cups brown sugar
• ¼ cup molasses
• ½ teaspoon vanilla
• 12 ounces white chocolate (optional)
• colored sugar or sprinkles (optional)

Instructions

 

• Preheat oven to 350℉.
• In alarge bowl, whisk together flour, baking powder, baking soda, spices and salt.
• In a medium mixing bowl, whisk together the eggs, molasses, brown sugar and vanilla for a few minutes.
• Add the egg mixture to the flour mixture and stir to form a dough.
• Divide dough in half. Roll each half into a log about 13 inches long, then flatten to form a flat long loaf about 2 inches thick. Make the loaf evenly thick and wide (don't stress it too much, but the pieces will be equal size if you do).
• Place both loaves on a baking sheet about 3 inches apart. Bake for 35 minutes until the loaves just start to crack on top.
• Remove loaves from oven to cool for 10 minutes. Reduce oven temperature to 325℉.
• With a serrated knife, slice loaves on a diagonal about ⅜ inch thick. Place slices flat on the baking sheet about ½ inch apart.
• Bake another 10-15 minutes until hard, turning once halfway through. Let cool.
• Melt the white chocolate chips in a microwave safe dish. I usually heat for 30 seconds and stir, then reheat in 15 second intervals until melted.
• Place biscotti pieces on waxed paper, drizzle with melted chocolate. Add colored sugar or sprinkles if desired.

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