Crispy, spicy and delicious. Wow, your guests with these easy gingerbread biscotti cookies filled with festive holiday flavors this Christmas. Drizzle them with white chocolate and serve with hot chocolate, tea or coffee.
2tablespoonscrystallized or candied ginger, optional
1cupwhite chocolate melting wafers
Instructions
Preheat oven to 350º F. Line baking sheet with parchment and set aside.
In a bowl, whisk together all the dry ingredients—flour, brown sugar, ginger, cinnamon, ground cloves, ground all spice, baking powder, baking soda, and salt. Set aside.
In a stand mixer with a paddle attachment, mix together eggs, molasses, and vanilla until well combined, about 1 minute. Slowly add the flour mixture and crystallized ginger (if using). Mix until it forms a doughy ball, about 2 minutes.² Scrape the edges and bottom of the bowl if necessary.
Flour work surface and transfer dough to the surface. Divide dough in half and form each half into a log about 10 inches by 2 inches.
Place logs about 4 inches apart on the baking sheet and bake for 30 minutes, the surface will spring back when gently touched. Let cool 10-15 minutes.
While the logs are still warm, move from baking sheet to cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Place slices back on parchment lined pans, cut sides down. Repeat with second log.
Lower the oven temperature to 325° F. Bake 10 minutes, flipping biscotti over half way through. The baking time depends on how dry you like your biscotti. Longer baking time (15 minutes) makes a harder, crunchier biscotti. Let biscotti cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely.
Once cooled, use a double boiler or microwave to melt 1 cup white chocolate melting wafers (see tips for melting chocolate here). Use a spoon to drizzle chocolate over the biscotti. Allow chocolate to harden and enjoy with your coffee!
Notes
Melting chocolate: I suggest using white chocolate melting wafers or chopped good quality chocolate. White chocolate chips do not melt as smoothly and has a higher tendency of seizing up.If the dough is too wet, like a cookie dough, add some flour 1 tablespoon at a time until it forms a ball. If it is too dry and crumbly, add some milk 1 tablespoon at a time.Store gingerbread biscotti in an airtight container at room temperature for up to two weeks or in the freezer for up to 3 months. Individually wrap in plastic wrap for best results.