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Gingerbread Biscotti

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4.2 from 214 reviews

These crunchy gingerbread biscotti are infused with classic warming spices and lightly sweetened for a perfect festive treat. Baked to crisp perfection, they offer a delightful crunch that pairs beautifully with your morning coffee or holiday tea. Finished with a white chocolate dip and colorful sprinkles, these biscotti bring a cheerful touch to any holiday breakfast or dessert table.

Ingredients

Scale

Wet Ingredients

  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup sugar
  • ¼ cup molasses

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 ½ tbsp ground ginger
  • 1 ¼ tsp ground cinnamon
  • 1 ½ tsp ground cloves
  • ¼ tsp freshly grated nutmeg

Toppings

  • ⅓ cup white chocolate chips
  • Red and green colored sprinkles

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Wet Ingredients: In a large mixing bowl, beat together the vegetable oil, eggs, sugar, and molasses thoroughly until the mixture is well combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ground ginger, ground cloves, ground cinnamon, and freshly grated nutmeg.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring continuously until a stiff dough forms. The dough should be firm enough to shape without sticking excessively.
  5. Shape the Biscotti Logs: Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 18 inches long, about the length of your baking sheet. Transfer the logs onto the prepared baking sheet and gently pat each until they are about ½ inch thick.
  6. Bake the Logs: Bake the logs in the preheated oven for 25 minutes until they are set and lightly golden.
  7. Cool Slightly and Slice: Remove the biscotti logs from the oven and allow them to cool for about 5 minutes, just until cool enough to handle. Using a serrated knife, slice the logs into ½ inch thick slices.
  8. Toast the Biscotti Slices: Stand each biscotti slice on its cut end, placing one cut side down and the other cut side up on the baking sheet. Return to the oven and bake for 5 to 7 minutes, then flip the biscotti slices and bake for another 5 to 7 minutes until they are crisp and hardened.
  9. Cool Completely: Remove the toasted biscotti from the oven and let them cool completely on a wire rack to achieve their characteristic crunch.
  10. Melt White Chocolate: Place the white chocolate chips in a small microwave-safe bowl. Microwave in 30-second increments, stirring well between each, until melted and smooth.
  11. Dip and Decorate: Dip one end of each cooled biscotti into the melted white chocolate. Place dipped biscotti onto a parchment-lined surface and immediately sprinkle with red and green colored sprinkles. Allow the chocolate to set before serving or storing.

Notes

  • Store biscotti in an airtight container at room temperature to maintain crispness.
  • Best enjoyed within 2 weeks of baking for optimal freshness and flavor.
  • The biscotti can be dipped in dark or milk chocolate as alternative to white chocolate, depending on preference.
  • For a gluten-free version, substitute flours with a gluten-free baking blend accommodating necessary adjustments.
  • Ensure slices are thin and baked well during the second bake to achieve the classic crunchy biscotti texture.

Find it online: https://yumfoodusa.com/gingerbread-biscotti/