Gingerbread Biscotti Recipe

This sturdy Gingerbread Biscotti Recipe brings the aromatic warmth of molasses and gingerbread spice to the classic twice-baked Italian cookie. Dipped in creamy white chocolate and finished with a sparkling sugar drizzle, these crisp, dunkable treats are engineered to withstand a hot mug of coffee without crumbling.

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Gingerbread Biscotti Ingredients

The Spiced Dough:

• 1 3/4 cups All-Purpose Flour: Spooned and leveled.
• 2/3 cup Granulated Sugar: Provides the sweetness and crunch.
• 2 1/2 teaspoons Gingerbread Spice: A blend of ginger, cinnamon, cloves, and nutmeg.
• 4 tablespoons Unsalted Butter: Room temperature, cut into pieces.
• 2 tablespoons Molasses: Essential for that dark, sticky gingerbread flavor.
• 2 Large Eggs: The binder.
• Flavor: 1 tsp pure vanilla extract, 1/2 tsp baking powder, and 1/2 tsp kosher salt.

The Decoration:

• Two 4-ounce bars White Chocolate: Chopped. High-quality bar chocolate melts smoother than chips.
• 1 tablespoon Coconut Oil: Or vegetable shortening. This thins the chocolate for dipping and gives it a glossy finish.
• White Sanding Sugar: For a snowy sparkle.

How To Make Gingerbread Biscotti

1. Pulse Dry Mix: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment. In a food processor, pulse the flour, sugar, gingerbread spice, baking powder, and salt. Add the butter and pulse until the mixture looks like wet sand and the butter is fully incorporated. Transfer to a large bowl.
2. Combine Wet Mix: In a small bowl, whisk together the molasses, vanilla, eggs, and 1 tablespoon of water. Pour this mixture into the flour bowl. Stir until a crumbly dough forms, then use your hands to knead it gently into a uniform ball.
3. Shape Logs: Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 10 inches long and 2 inches wide. Space them 3 inches apart as they will spread. Tip: If the dough is sticky, dampen your hands with water.
4. First Bake: Bake for 30 minutes. The logs should be set on the outside but still slightly soft in the middle. Remove from the oven and let cool on the sheet for exactly 5 minutes.
5. Slice: Transfer the warm logs to a cutting board. Using a serrated knife, slice them on a diagonal into 1/2-inch thick pieces. Use a gentle sawing motion to prevent crumbling.
6. Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for 20 to 25 minutes, flipping them over halfway through, until they are dry and crisp. Transfer to a wire rack to cool completely.
7. Dip: Melt the white chocolate and coconut oil in the microwave in 30-second bursts, stirring until smooth. Dip one end of each cooled biscotti into the chocolate at an angle. Place on a rack and refrigerate for 5 minutes to set.
8. Drizzle: Pour the remaining melted chocolate into a small bag, snip the corner, and drizzle a crisscross pattern over the dipped ends. Sprinkle immediately with sanding sugar. Chill for 10 minutes to set.

Recipe Tips

• Slicing Temperature: Timing is everything. If you slice the logs piping hot, they will mash. If you let them cool completely, they will be rock hard and shatter. The 5-minute cool-down window is the sweet spot.
• The “Dip” Hack: Adding coconut oil or shortening to the white chocolate prevents it from seizing and makes it fluid enough to create a thin, professional-looking coating rather than a thick, clumpy mess.
• Gingerbread Spice: If you don’t have a pre-made blend, mix 1 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp nutmeg.
• Dough Texture: Biscotti dough is stiffer than cookie dough. If it feels dry and crumbly in the bowl, keep kneading; the warmth of your hands will bring it together.

What To Serve With Gingerbread Biscotti

• Espresso: The classic Italian pairing.
• Chai Latte: The spices in the tea amplify the gingerbread notes.
• Eggnog: A festive dip for a festive cookie.
• Vin Santo: For an Italian dessert wine experience.

How To Store Gingerbread Biscotti

• Room Temperature: Store in an airtight container for up to 1 week. Biscotti are famous for their long shelf life due to the low moisture content.
• Softening: If they get soft, pop them back in a 300°F oven for 5-10 minutes to dry them out again.
• Freeze: You can freeze the baked biscotti (chocolate dipped or plain) for up to 3 months.

Gingerbread Biscotti Nutrition Facts

• Calories: 160 kcal
• Fat: 7g
• Carbohydrates: 24g
• Sugar: 12g
• Protein: 3g

Nutrition information is estimated per biscotti.

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