2tablespoonscrystallized or candied ginger, optional
1cupwhite chocolate chips or melting wafers¹
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 chips (see tips for melting chocolate here). Use a spoon to drizzle chocolate over the biscotti. Allow chocolate to harden and enjoy with your coffee!
I suggest using white chocolate melting wafers or adding a tablespoon of shortening to white chocolate chips when melting. It will help the white chocolate from becoming too stiff in the melting process.
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 a week.