Gingerbread Biscotti
One of my favorite treats during the holidays is a Gingerbread Cookie and this Gingerbread Biscotti has all the delicious spices in a crunchy cookie that pairs perfectly with a cup of hot chocolate.
Makes 30 biscotti
Things you'll need
Ingredients- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 6 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons minced candied ginger
- 2 tablespoons unsulfured molasses
- 1-2 tablespoons confectioner's sugar
- 1 cup white chocolate
- 1 teaspoon coconut oil
- Sprinkles: red and green
Let's get started!
- Preheat oven to 350F°. Prepare two baking sheets lining them with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon ginger, nutmeg, cloves and candied ginger. Set aside.
- In a large bowl, use an electric mixer to cream together the butter and brown sugar until combined, about 2-3 minutes.
- Add the eggs, vanilla extract and molasses. Mix until combined.
- Add in the flour mixture, mix until no flour streaks remain and dough forms.
- Divide dough in half, flour your hands and form dough into two flattened logs on the prepared baking sheets. The logs should be 12-inches long and 2-inches wide.
- Using a small sifter filled with powdered sugar, sprinkle one of the logs with a dusting of powdered sugar.
- Bake for 30 minutes, until slightly firm to the touch. Cool on the baking sheets 5-10 minutes.
- Transfer to a cutting board and cut into 3/4-inch slices. Arrange the biscotti cut sides down, on the baking sheet.
- Bake slices an additional 10 minutes, until crisp. Let cool 10 minutes.
TIME TO DECORATE
- Melt the white chocolate and pour into a tall glass.
- Dip the biscotti without powdered sugar halfway into the white chocolate. Sprinkle with red and green sprinkles while chocolate is wet.
- Place on a baking sheet lined with parchment paper to set at room temperature for 20 minutes.
Written By Rosanna Pansino
