Gingerbread Biscotti Recipe

Introduction

These Gingerbread Biscotti are a delightful holiday treat, combining warm spices and chewy candied ginger with a crisp texture. Perfect for dunking in coffee or tea, they bring festive flavors to your snack time.

Ingredients

• 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (85g) King Arthur Golden Wheat Flour
• 4 teaspoons King Arthur Gingerbread Spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/4 teaspoon baking soda
• 6 tablespoons (85g) unsalted butter
• 1/2 cup (107g) light brown sugar, packed
• 1/4 cup (85g) molasses
• 2 large eggs
• 2 teaspoons King Arthur Pure Vanilla Extract
• 3/4 cup (110g) mini diced ginger
• 1/2 cup (85g) white chocolate, chopped*

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the center position and line a baking sheet with parchment or a nonstick baking mat.
2. Step 2: In a medium bowl, whisk together both flours, gingerbread spice, baking powder, salt, and baking soda. Set aside.
3. Step 3: In a stand mixer with a flat beater or a large bowl using a hand mixer, beat butter, brown sugar, and molasses until smooth, about 2 to 3 minutes at medium speed.
4. Step 4: Add about 2 tablespoons of the dry mixture and continue beating. Then add eggs one at a time, followed by vanilla, mixing until combined, scraping sides as needed.
5. Step 5: Add remaining dry ingredients and mini diced ginger, mixing on low until no flour remains.
6. Step 6: Transfer dough to the prepared sheet and shape into a rectangular log about 14″ long and 4 1/2″ to 5″ wide using greased hands or a spatula.
7. Step 7: Bake for 25 to 30 minutes until firm and edges brown. Cool on pan for 30 minutes.
8. Step 8: Reduce oven temperature to 325°F.
9. Step 9: Transfer log to a cutting board and slice into 3/4″ slices with a serrated knife, holding the knife perpendicular to avoid uneven cuts.
10. Step 10: Place slices upright on the baking sheet with cut sides exposed, spaced evenly for air circulation.
11. Step 11: Bake for 28 to 32 minutes until sides are dry and tops firm.
12. Step 12: Cool biscotti completely on the sheet, about 1 hour.
13. Step 13: Melt white chocolate in 30-second intervals at 50% power in the microwave or over a simmering water bath until smooth.
14. Step 14: Drizzle melted white chocolate over biscotti and allow to set before serving or storing.

Tips & Variations

• Substitute crystallized ginger with finely chopped candied orange peel for a citrus twist.
• Use dark chocolate instead of white chocolate for a richer flavor contrast.
• Ensure even slicing to help biscotti stand properly and bake evenly during the second bake.

Storage

Store Gingerbread Biscotti in an airtight container at room temperature for up to 2 months. For longer storage, freeze them. Reheat briefly in a low oven if you want to refresh their crunch before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the shaped log for up to 24 hours before the first bake. Just extend baking time slightly if baking from cold.

What can I use if I don’t have gingerbread spice?

You can mix cinnamon, ground ginger, nutmeg, cloves, and allspice to create a similar flavor blend.

Gingerbread Biscotti Recipe

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★★★★★

4.8 from 96 reviews

These Gingerbread Biscotti are a festive, crunchy treat perfect for the holiday season. Infused with warming gingerbread spice and mini diced ginger pieces, they offer a delightful spicy kick balanced by a hint of sweetness from molasses and light brown sugar. Twice-baked to achieve the perfect crispness and finished with a decadent drizzle of white chocolate, these biscotti are ideal for coffee dipping or gifting.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 24 biscotti slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (85g) King Arthur Golden Wheat Flour
• 4 teaspoons King Arthur Gingerbread Spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/4 teaspoon baking soda

Wet Ingredients

• 6 tablespoons (85g) unsalted butter
• 1/2 cup (107g) light brown sugar, packed
• 1/4 cup (85g) molasses
• 2 large eggs
• 2 teaspoons King Arthur Pure Vanilla Extract

Additional Ingredients

• 3/4 cup (110g) mini diced ginger
• 1/2 cup (85g) white chocolate, chopped

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment paper or a nonstick baking mat to ensure the biscotti don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, golden wheat flour, gingerbread spice, baking powder, salt, and baking soda. Set this mixture aside.
3. Cream Butter and Sweeteners: Using a stand mixer fitted with the flat beater attachment or a hand mixer in a large bowl, beat the unsalted butter, brown sugar, and molasses on medium speed for 2 to 3 minutes until smooth and creamy.
4. Add Dry Mix and Eggs: Incorporate about 2 tablespoons of the dry flour mixture into the butter mixture and continue beating. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and scrape down the bowl sides to combine thoroughly.
5. Combine Remaining Dry Ingredients and Ginger: Add the remaining dry flour mixture and the mini diced ginger to the wet ingredients. Mix on low speed until just combined, ensuring no dry flour remains.
6. Shape Dough into Log: Transfer the dough onto the prepared baking sheet. Using greased hands, shape it into a rectangular log approximately 14 inches long and 4 1/2 to 5 inches wide. Smooth the top and sides using greased hands, a flexible spatula, or a bowl scraper.
7. First Bake: Bake the log in the preheated oven for 25 to 30 minutes, or until it feels firm and the edges start to brown. Remove from oven and let it cool on the baking sheet for 30 minutes.
8. Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) to prepare for the second bake.
9. Slice Biscotti: Transfer the cooled log to a cutting board. Using a serrated knife, carefully cut it into 3/4-inch thick slices, holding the knife vertically to ensure even thickness and prevent the biscotti from toppling over during the second bake.
10. Arrange Slices for Second Bake: Place the slices upright on the baking sheet with cut sides exposed. Space them evenly to promote air circulation and even crisping.
11. Second Bake: Bake the sliced biscotti for 28 to 32 minutes until the sides feel dry and the tops are firm to the touch.
12. Cool Completely: Remove the biscotti from the oven and allow them to cool fully on the baking sheet, approximately 1 hour.
13. Melt White Chocolate: Place chopped white chocolate in a microwave-safe bowl and melt in 30-second increments at 50% power, stirring after each until smooth (about 2 to 3 minutes). Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
14. Decorate Biscotti: Drizzle the melted white chocolate over the tops of the cooled biscotti. Allow the chocolate to set and harden before serving or storing.
15. Storage: Store the Gingerbread Biscotti in an airtight container at room temperature for up to 2 months or freeze for longer storage.

Notes

• Ensure even slicing by holding the serrated knife straight up and down to avoid uneven thickness and prevent biscotti from toppling over during the second bake.
• Using greased hands or utensils when shaping the dough prevents sticking and helps smooth the biscotti log.
• Don’t skip the cooling period after the first bake; it firms up the log for easier slicing.
• Make sure biscotti are completely cool before drizzling with white chocolate to avoid melting the topping.
• For a festive variation, consider adding chopped nuts or dried cranberries into the dough.
• Store biscotti in an airtight container to maintain crispness.

Keywords: gingerbread biscotti, holiday biscotti, gingerbread cookies, white chocolate biscotti, festive biscotti, twice-baked cookies, ginger spice cookies