Ingredients

1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour

3/4 cup (85g) King Arthur Golden Wheat Flour

4 teaspoons King Arthur Gingerbread Spice

1 1/2 teaspoons baking powder

3/4 teaspoon table salt

1/4 teaspoon baking soda

6 tablespoons (85g) unsalted butter

1/2 cup (107g) light brown sugar, packed

1/4 cup (85g) molasses

2 large eggs

2 teaspoons King Arthur Pure Vanilla Extract

3/4 cup (110g) mini diced ginger

1/2 cup (85g) white chocolate, chopped*

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center position. Line a baking sheet with parchment or a nonstick baking mat.

Step 2: In a medium bowl, whisk together the flours, gingerbread spice, baking powder, salt, and baking soda. Set aside.

Step 3: In a stand mixer bowl fitted with the flat beater or using a large bowl and electric hand mixer, beat the butter, brown sugar, and molasses until smooth, about 2 to 3 minutes at medium speed.

Step 4: Add about 2 tablespoons of the dry mixture to the sugar mixture and continue beating. Add the eggs one at a time, then the vanilla, mixing until combined. Scrape the bowl sides as needed.

Step 5: Add the remaining dry ingredients and the mini diced ginger. Mix on low speed until the dough is uniform with no dry flour spots.

Step 6: Transfer the dough to the prepared baking sheet. Grease your hands and shape the dough into a rectangular log about 14″ long and 4 1/2″ to 5″ wide. Smooth the top and sides with greased hands, a flexible spatula, or a bowl scraper.

Step 7: Bake for 25 to 30 minutes until the log feels firm and the edges begin to brown. Cool on the pan for 30 minutes.

Step 8: Reduce oven temperature to 325°F.

Step 9: Transfer the cooled log to a cutting board. Using a serrated knife held straight up and down, cut into 3/4″ slices to avoid uneven thickness.

Step 10: Place slices upright on the baking sheet, spacing evenly to allow air circulation for even baking.

Step 11: Bake for 28 to 32 minutes until biscotti sides are dry and tops feel firm.

Step 12: Cool the biscotti completely on the baking sheet, about 1 hour.

Step 13: Melt the white chocolate by microwaving in 30-second intervals at 50% power, stirring between each, until smooth. Alternatively, melt over a double boiler until smooth.

Step 14: Drizzle melted white chocolate over the biscotti and let it set fully before serving or storing.

Tips & Variations

Use greased hands when shaping the dough to prevent sticking and achieve a smooth log.

Try adding chopped crystallized ginger for an extra burst of spicy sweetness.

Substitute dark chocolate for white chocolate if you prefer a richer contrast.

To keep biscotti crisp, store them in an airtight container at room temperature.

FAQs

Can I make this dough without a stand mixer?

Yes, you can use an electric hand mixer or even mix by hand with a sturdy spoon, though it might take a bit more effort to combine ingredients evenly.

How do I prevent biscotti from becoming too hard?

Bake just until firm and dry during the second bake, and store biscotti in an airtight container to keep them crisp but not overly hard. Avoid overbaking in the second stage.