Gingerbread Biscotti

I’m so happy to be starting up holiday baking. Don’t tell anyone but we’ve been listening to a few Christmas playlists as well <_<.

We really love spiced pastry in this house, and these Gingerbread Biscotti are perfect for the amount of tea and coffee we down on a daily basis! These dry out like regular biscotti but they’re also not rock hard impossible to eat without a tea because of the brown sugar and molasses in them.

This recipe is for large sized biscotti, but if you want mini just divide the dough into two logs instead and bake for a bit less. These can be a slight bit fickle to make as they have both brown sugar and molasses in them and the dough is a bit sticky. Nothing some well floured hands can’t handle though!

What you need:

Makes about 20 large 6″ biscotti

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp black pepper
6 tbsp unsalted butter, softened
1 cup brown sugar
2 large eggs
2 teaspoons real vanilla extract
2 tablespoons molasses

White Chocolate Drizzle:

1/2 cup white chocolate chips
1 tablespoon milk

Preheat oven to 325F. Prepare a large baking sheet with parchment paper and set aside.
In a bowl mix flour, baking soda, salt and spices.
In a separate bowl or stand mixer, add butter and brown sugar, mix with a spatula or the paddle attachment until combined. Mix in one egg at a time, vanilla and molasses.
Gradually add flour mixture until just combined. You will have a somewhat sticky mixture.
Scoop dough onto prepared baking sheet and with floured hands form a 12 X 4″ rectangle that’s about 3/4″ thick. If you want mini biscotti, divide that in half lengthwise to form two 12 x 2″ rectangles, with some space for rising.
Place into oven and bake for 25 minutes. Remove from oven and let cool about 10 minutes or until you’re comfortable enough to handle it.
Gently transfer baked dough to a cutting board and slice into 20 3/4″-ish pieces. Thinner biscotti is crisper but easier to burn, too thick and it may not dry out enough.
Place sliced biscotti back on lined baking sheet in an even layer.
Turn oven temperature up to 350F, and bake sliced biscotti for an additional 10 minutes.
Remove from oven and transfer to a rack to cool completely.

For the white chocolate drizzle:

Place white chocolate and milk into a microwaveable bowl. Microwave on medium power for 30 seconds at a time until chips start to melt. Stir with a fork or whisk until smooth.
If you’re super uncomfortable microwaving chocolate, prepare a double boiler (pot of water with bowl on top) and melt the chips that way!
Drizzle or dip cooled biscotti into chocolate and let set. Enjoy with your favourite tea or hot drink!

Let me know if you make these Gingerbread Biscotti! Enjoy!