Description
Enjoy the warm, spicy flavors of this irresistibly delicious Gingerbread Biscotti recipe, perfect for cozy moments and festive occasions. These crunchy, twice-baked cookies combine the classic gingerbread spices with a subtle sweetness, optionally enhanced by a drizzle of white chocolate. Perfect with your favorite hot drink, these biscotti are easy to make and yield a generous batch for sharing or gifting.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups All-purpose flour (sifted)
- 1 1/4 cups Brown sugar (packed)
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1/4 tsp Allspice
- 1/8 tsp Nutmeg
- 1 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/3 cup Butter (softened)
- 2 large Eggs
- 2 tbsp Molasses
- 1/2 tsp Vanilla extract
Finishing
- 1/2 cup White chocolate (optional, for drizzling)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent the biscotti from sticking during baking.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and packed brown sugar together until the mixture becomes light and fluffy, which should take about 3-4 minutes; this ensures a tender texture.
- Mix wet ingredients: In a separate small bowl, whisk together the eggs, molasses, and vanilla extract until fully combined. Then pour this wet mixture into the butter and sugar blend, stirring until smooth and well incorporated.
- Combine dry ingredients: In another bowl, sift together the all-purpose flour, ground ginger, cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, and salt. Mix thoroughly to evenly distribute the spices and leavening agents.
- Make the dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until a thick dough forms and all components are fully combined, forming a cohesive, slightly sticky dough.
- Shape the logs: Divide the dough into two equal parts. On the prepared baking sheets, shape each half into logs approximately 10 inches long and 2 inches wide, spacing them well apart for even baking.
- Bake the logs: Place the baking sheets in the preheated oven and bake the logs for 20 to 23 minutes, or until the logs feel firm to the touch but still slightly springy in the center, and the tops are golden brown.
- Cool and slice: Remove the logs from the oven and allow them to cool for about 10 minutes to firm up. Using a serrated knife, carefully slice each log diagonally into 1-inch thick pieces to form the biscotti.
- Second bake: Lay the biscotti slices cut-side down on the baking sheets, then return them to the oven. Bake for about 6 minutes on one side until golden and crisp, then flip each piece and bake for another 6 minutes on the other side until crunchy and evenly toasted.
- Optional finishing touch: Once the biscotti are completely cool, melt the white chocolate and drizzle it over the biscotti for an added sweet finish. Let the chocolate set before serving or storing.
Notes
- For a dairy-free option, substitute butter with a vegan margarine or coconut oil.
- Store biscotti in an airtight container to maintain their crispness for up to two weeks.
- Adding chopped nuts like pecans or walnuts can provide an extra crunch and flavor.
- The white chocolate drizzle is optional but adds a lovely contrast to the spicy cookies.
- Use parchment paper or silicone mats to ensure easy removal and prevent sticking during baking.
