Gingerbread Biscotti

5 from 2 votes

Add a spicy, crunch-filled twist to your festive baking with these Gingerbread Biscotti. Double-baked for the perfect 'snap,' these Italian-style cookies are infused with warming ginger, cinnamon, and molasses, then dipped in decadent white chocolate. They are the ultimate edible Christmas gift.

Servings servings

Prep Time 25

Cook Time 35

Total Time 1

Ingredients

80 ml (¼ cup + 1 tbsp) whole milk
80 ml (¼ cup + 1 tbsp) oil (I used vegetable oil)
140 g (¾ cup) brown sugar
1 tsp vanilla
2 tbsp treacle (molasses)
345 g (2 ¼ cups + 3 tbsp) plain (all purpose) flour
1.5 tsp baking powder
1.5-2 tbsp powdered ginger
2 tsp cinnamon
0.25 tsp ground cloves
0.25 tsp grated nutmeg
150 g (1 cup + 2 tbsp) white chocolate

Instructions

Line the baking tray with parchment paper, then set it aside. Preheat the oven to 180C/350F.
In a jug, pour in the milk, oil and vanilla. Tip in the brown sugar and finally spoon in the treacle (molasses). Mix everything together until completely combined and it turns into a thick dark liquid. Set aside.
Into a large mixing bowl, whisk together flour, baking powder, ground ginger, ground cinnamon, ground cloves and ground nutmeg. Pour in the wet ingredients and mix everything together into a smooth soft dough.
Tip the gingerbread biscotti dough out onto a clean work surface and knead it enough to bring it all together. Divide the dough in two equal portions, then shape each portion into a long, slightly flattened log and place on the prepared baking sheet. Bake in the preheated oven for 25 minutes, then remove and leave to cool for about 20-30 minutes on a cooling rack (leave the baked logs on the baking tray).
Once the logs have almost cooled down, cut them into slices about 1" thick on a cutting board. I like to cut mine at a slight diagonal, but you can cut them straight across too. Use a serrated/bread knife and cut using a sawing motion to reduce crumbling. Place the gingerbread biscotti slices back on the baking tray and bake again for at least 10 minutes (see notes for options). Leave to cool completely.
When the gingerbread biscotti have cooled, as an optional extra, you can dip them in white chocolate. Simply melt the white chocolate and place in a narrow mug or glass. Dip the biscotti one at a time into the chocolate, then shake any excess chocolate off before leaving to set. Enjoy!

Notes

When combining the wet ingredients, add the treacle (molasses) last to the jug. Treacle is super sticky and really hard to mix, despite being more a liquid. However placing it in the bowl last and mixing makes it easier to combine and less likely to stick to the jug.

Leave enough space between the two logs of gingerbread biscotti dough for them to spread when baking. You could use two baking trays too if you prefer.

If you want the biscotti to be a little taller, keep the logs more rounded. If you flatten the logs a little before baking, the final gingerbread biscotti will be more flat and long.

Do not leave the gingerbread biscotti logs to cool completely before slicing as this will make it harder to get clean cuts without the biscotti crumbling. Twenty minutes is perfect.

At the second bake, you can bake the biscotti to get to the texture you prefer. A shorter bake time will give you softer final gingerbread biscotti, a longer bake time will give you extra crunchy and dry biscotti.

The white chocolate dip is totally optional. I love the sweet smooth flavour of white chocolate against the fiery gingerbread flavour, plus I think it looks so lovely if being gifted. You could also do a simple white chocolate drizzle instead of a dip if you prefer.

Author: Andrea

Calories: 145kcal

Course: Snacks, Sweet treats

Cuisine: International, Italian

Keyword: Christmas Biscotti Recipe, Gingerbread Biscotti, Spiced biscotti for coffee, White chocolate dipped gingerbread biscotti

Nutrition

Calories: 145kcal