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Gingerbread Biscotti

Crispy Gingerbread Biscotti for a Cozy Holiday Treat

Delight in the festive spirit with Gingerbread Biscotti, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 slices
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscotti
  • 2 cups All-Purpose Flour Avoid using cake flour
  • 1 teaspoon Cinnamon For a twist, substitute with nutmeg
  • 1 teaspoon Ground Ginger Fresh ginger will change the desired texture
  • 1 teaspoon Baking Soda Never substitute with baking powder
  • 1/2 teaspoon Salt Feel free to reduce if watching sodium intake
  • 1 teaspoon Allspice Can be replaced with more cinnamon if necessary
  • 1/4 teaspoon Cloves Use sparingly as they can overpower the mix
  • 1/4 teaspoon Black Pepper Can be omitted if you prefer less heat
  • 1/2 cup Unsalted Butter Must be softened for easy mixing
  • 3/4 cup Brown Sugar Light brown sugar is preferred
  • 2 large Eggs Use room temperature for a smoother batter
  • 1/4 cup Molasses Skip blackstrap for a better result
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best flavor
For Dipping
  • 1 cup White Chocolate Wafers High-quality wafers for better melt
  • 1 tablespoon Coconut Oil Can substitute with vegetable oil

Equipment

  • Oven
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Hand Mixer
  • Serrated Knife
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together all-purpose flour, cinnamon, ground ginger, allspice, cloves, black pepper, baking soda, and salt in a small bowl.
  3. Cream softened butter and brown sugar together with a hand mixer for about 2 minutes until smooth and fluffy.
  4. Add eggs one at a time to the butter-sugar mix, then stir in molasses and vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
  6. Divide the dough into two equal portions and shape each into logs about 12 inches long and 2 inches wide.
  7. Bake the biscotti logs in the preheated oven for 30 minutes, turning the tray halfway.
  8. Allow logs to cool for 5 minutes before transferring to a cutting board and slicing into ¾-inch thick pieces.
  9. Return the slices to the oven and bake for an additional 10 minutes until crisp and lightly golden.
  10. Melt white chocolate wafers and coconut oil in the microwave until smooth, stirring frequently.
  11. Dip each biscotti into the melted white chocolate and place on the lined sheet to cool.

Nutrition

Serving: 1sliceCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 60mgFiber: 0.5gSugar: 5gVitamin A: 50IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container for up to 2 weeks or freeze for longer storage.

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