Gingerbread Biscotti the perfect combination of the flavour of gingerbread cookies and the crunch of biscotti. If you love the spices of gingerbread – ginger, cinnamon and nutmeg – you are in for a treat with these biscotti. The addition of molasses gives the traditional dark caramel colour of gingerbread and the white chocolate chips make little indents of melted goodness.
I made these cookies to get myself in the swing of the holiday baking season. I love gingerbread, but wasn’t quite in the mood for making gingerbread cookie dough,rolling out and cutting out the shapes for gingerbread. The smell of these cookies baking had me in the Christmas spirit in no time. Sitting down with a nice cup of coffee or hot chocolate for dunking and you have the perfect evening treat to enjoy after a hard day of shopping or decorating.
The great thing about biscotti during the holiday season is that a few cookies wrapped up with a bow is a great little hostess gift that anyone would appreciate. Gingerbread biscotti will also keep well in a cookie tin for at least a week, so you can make them up ahead and have them ready when company drops by for a Christmas cup of cheer.
So I hope your holiday baking season is off to a good start with these Gingerbread Biscotti. More holiday recipes to come soon.
- 3 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- ¼ cup butter, room temperature
- 1 cup sugar
- 2 tbsp molasses
- 3 large eggs- room temp
- ½ cup white chocolate chips
- 2 tbsp sanding sugar
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Whisk together flour, baking powder,spices and salt into a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and molasses on medium speed until light and fluffy, about 3 minutes. Add the 3 eggs, one at a time, beating after each addition. Scrape down sides of bowl and mix again.
- Add the flour mixture, and mix on low speed until about ½ mixed in. Add in the chocolate chips.
- Flour counter well and turn out dough. With floured hands form into a log,divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, placing about 3 inches apart. With your hand, flatten logs slightly starting in the middle and working out to each end.
- Sprinkle with the sanding sugar.
- Bake, rotating sheet halfway through, until logs are firm to touch and golden brown about 25 minutes. Slide the parchment paper with the logs on to a wire rack to cool slightly, about 20 minutes. Meanwhile reduce oven temperature to 300 degrees.
- Carefully transfer the logs to a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into ½-inch-thick slices. Place slices on a baking sheet cut side down. Arrange slices, cut sides down. Bake 15 minutes then flip over and bake a further 15 minutes. Transfer sheets to a cooling rack.
- Let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.