Gingerbread Biscotti

These Gingerbread Biscotti scream christmas vibes. A twice baked crisp cookie filled with gingerbread flavor; ginger, cinnamon, nutmeg and clove. Then dipped in white chocolate for the perfect christmas cookie.

Baking christmas cookies every year was always the highlight of the holiday. One cookie we always had on our list was biscotti. Every year I try to make a different flavored biscotti. This year I chose Gingerbread. I love the spicy gingerbread flavor and packed these biscotti with ginger and cinnamon! If you want to try other christmas cookies you can try:

Peppermint Sugar Cookies

Pistachio Chocolate Mousse Cookies

Molasses Spice Coookies

Chai Latte Cookies

GINGERBREAD BISCOTTI STEP BY STEP INSTRUCTIONS

1. In the bowl of a stand mixer beat your butter until soft and airy. Add your sugar and beat until combined. Add your eggs and molasses and beat on high until combined and pale in color.
2. In a small bowl combine your flour, baking powder, ginger, cinnamon, nutmeg, clove, and salt. Add your dry ingredients to your wet ingredients and whisk until combined.
3. Line a large cookie sheet with parchment paper.
4. divide your dough in half and form each ball of dough into a log. Each log should measure 10 inch long, 3 inches wide, and ½- ¾ inch thick. make sure there is at least 2 inches of space between each log (or use two separate cookie sheets).
5. Bake your logs at 350 degrees for 25 minutes.
6. Take cookies out and use a knife to slice your biscotti, each 1 inch thick. You should get 10 cookies out of each log (20 cookies total). Lay each cookie on their side and place back in the oven. Bake for 8 minutes. Take cookies out and flip each cookie to the opposite side. Bake again for 8 minutes. Take cookies out and let cool.
7. In a microwave safe bowl add your white chocolate and shortening and microwave for 30 sec. take out lightly mix and microwave again for 30 sec. Using a whisk, whisk your chocolate vigorously until smooth and melted.
8. Pour mixture into a tall glass and then dip each biscotti into your chocolate. place each cookie back on your parchment paper and let rest until the chocolate solidifies.
9. Serve and enjoy!

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GINGERBREAD BISCOTTI KEY INGREDIENTS AND SUBSTITUTIONS

BUTTER. salted butter adds flavor and the perfect texture

SUGAR. i never add too much becasue i don't like my biscotti too sweet and instead like to eat them for breakfast.

FLOUR. adds bulk

SPICES. this provodes the gingerbread flavor. I use a ration of mostly ginger, then cinnamon, and the and equal part nutmeg and clove. I love a super spicy gingerbraed.

MOLASSES. provides that classic gingerbread flavor but also adds a chew to your cookie

WHITE CHOCOLATE. white chocolate screams christmas and highlights the gingerbread nicely. I love to finish my cookies off by dipping them in some white chocolate. If by some chance you don't have any you can skip this.

BAKING TIPS

1. If you forget to soften your butter I have a trick. Place your stick in the microwave for 5 seconds. then repeat for the remaining 3 sides of the stick… flipping your stick each time. once done your stick should be perfectly soft throughout.
2. Always use parchment paper or a silicon mat on your cookie sheet. I grew up thinking I was suppose to use butter spray on my cookie sheet when baking cookies… but this is WRONG. Do not do this! This causes burnt and flat cookies
3. If you dough is a little too sticky dip your fingers in some water before shaping your logs.
4. make sure to measure and smooth out your two logs. Bake them on separate cookie sheets or leave at least 2 inches of space between the two.

FAQ

1. Is my dough too sticky. Your dough should be a little sticky or wet to the tough but not unmanageable. you should be able to easily shape it into your two logs
2. Can I make one large log or two small. I suggest making two small because If you chance the recipe and make one large then it will change the bake time.
3. how do i slice the cookies evenly and cleanly. I recommend using a sharp chefs knife (not a bread knife). Make sure to slice back and forward rather then down (or you will squish your cookies). i start by slicing each log in half and then I try my best to get 5 even cookies out of each side.
4. Why do I have to rotate my cookies half way through the second bake. So that not one side gets darker or harder than the other
5. Is the final cookie suppose to be hard. Biscotti are suppose to be crips, so harder than your usual cookie. they are not suppose to be soft and gooey but rather harder and crisp. BUT they should still have a little chewy to it, easy to bit. if not then they are over baked. They are traditionally suppose to be eaten along side your coffee and even good dunked inside it!

STORING AND FREEZING

The cookies should be stored in an air tight container for up to 3 days. If freezing the dough or cookies wrap it up in plastic wrap and then place it in a freezer bag and freeze for up to 3 months.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!