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Gingerbread Biscotti Recipe

★★★★★

4.8 from 150 reviews
  • Author: Harry
  • Total Time: 1 hour 15 minutes plus 1 hour cooling
  • Yield: About 30 biscotti slices 1x

Description

This Gingerbread Biscotti recipe offers a delightful holiday treat with warm gingerbread spices, mini diced ginger, and a touch of molasses. Twice-baked to achieve the perfect crisp texture, these biscotti are finished with a drizzle of smooth white chocolate, making them an irresistible snack or gift during festive seasons.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Add-ins & Topping

  • 3/4 cup (110g) mini diced ginger
  • 1/2 cup (85g) white chocolate, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment paper or a nonstick baking mat to prepare for baking the biscotti log.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, golden wheat flour, gingerbread spice, baking powder, salt, and baking soda. Set this mixture aside as the dry base.
  3. Cream Butter and Sugar: Using a stand mixer with a flat beater attachment or a hand mixer in a large bowl, beat the unsalted butter, light brown sugar, and molasses at medium speed until the mixture is smooth and creamy, approximately 2 to 3 minutes.
  4. Combine Wet and Dry Ingredients: Add about 2 tablespoons of the dry flour mixture to the creamed mixture and continue beating to incorporate. Then add the eggs one at a time, followed by the vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as necessary to ensure an even mix.
  5. Incorporate Remaining Dry Ingredients and Ginger: Add the remaining dry ingredients and mini diced ginger to the batter and mix on low speed until there are no dry spots of flour remaining, creating a cohesive dough.
  6. Shape Biscotti Log: Transfer the dough to the prepared baking sheet. Grease your hands and shape the dough into a rectangular log approximately 14 inches long and 4 1/2 to 5 inches wide. Smooth the top and sides using greased hands, a spatula, or a scraper.
  7. First Bake: Bake this log for 25 to 30 minutes, or until it feels firm to the touch and the edges start to brown. Remove the sheet from the oven and allow the log to cool on the pan for 30 minutes.
  8. Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) to prepare for the second bake, which crisps the biscotti.
  9. Slice the Biscotti: Transfer the cooled log to a cutting board. Using a serrated knife, cut the log into 3/4-inch thick slices. Hold the knife perpendicular to the board to ensure even slices for stability during the second bake.
  10. Arrange Slices for Second Bake: Place the slices upright on the baking sheet with cut sides exposed, spaced evenly for optimal air circulation and even baking.
  11. Second Bake: Bake the biscotti slices for 28 to 32 minutes, until the sides feel dry and the tops are firm, achieving their signature crunchy texture.
  12. Cool Completely: Remove the biscotti from the oven and allow them to cool entirely on the baking sheet, about 1 hour, which lets them harden nicely.
  13. Melt White Chocolate: Place the chopped white chocolate in a microwave-safe bowl and melt in 30-second intervals at 50% power, stirring between each until fully smooth and melted. Alternatively, melt white chocolate in a heatproof bowl over a simmering water bath, stirring occasionally.
  14. Decorate Biscotti: Drizzle the melted white chocolate over the tops of the biscotti. Let it set completely until hardened before serving or storing.
  15. Storage: Store the Gingerbread Biscotti in an airtight container at room temperature for up to 2 months. For longer storage, freeze the biscotti to maintain freshness and crunch.

Notes

  • Ensure the biscotti log is cooled before slicing to prevent crumbling.
  • Slicing the biscotti with a serrated knife held straight will help avoid toppling during the second bake.
  • The white chocolate drizzle adds sweetness and visual appeal but can be omitted or replaced with dark chocolate if preferred.
  • For a crunchier texture, extend the second bake by a few minutes, monitoring closely to prevent burning.
  • These biscotti keep well and are perfect for gifting during the holiday season.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gingerbread biscotti, holiday biscotti, twice-baked cookies, gingerbread cookie recipe, white chocolate biscotti

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Find it online: https://dishesbyharry.com/gingerbread-biscotti-recipe/