English Toffee Gingerbread Biscotti
User Reviews
4.7
18 reviews
Excellent
English Toffee Gingerbread Biscotti
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These English Toffee Gingerbread Biscotti are spiced up with lots of ginger, all spice and loaded with pistachios and currants, then dipped in English Toffee! Perfect for your morning cup of joe!
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Ingredients
- ½ cup butter unsalted, softened, 1 stick
- ½ cup sugar
- ½ cup brown sugar firmly packed
- 1 tablespoon ginger ground
- 1½ teaspoon allspice
- 2 eggs
- 3 tablespoon molasses
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- pinch of salt
- 1 cup pistachios roughly chopped
- 1 cup dried currants
- 10 ounce English toffee candy melts
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Instructions
- Preheat your oven to 350℉.
- In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined. Add the eggs and mix until well combined. Add the molasses and continue mixing for another 30 seconds until well mixed. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants.
- Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle that's about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly.
- Place the logs onto a cookie sheet, making sure there's a couple inches in between them. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly. Remove the baking sheet from the oven and let it cool for about 15 minutes.
- Reduce the oven temperature to 325℉.
- Transfer the logs to a cutting board and using a serrated knife slice them diagonally into ½ inch to ¾ inch slices. Place the slices, cut-side down back onto the baking sheet.
- Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point. Transfer to a wire rack and cool completely.
- Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be melted and smooth, if it isn't, place it in the microwave again for another 15 seconds if needed.
- Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti. Let them set at room temperature until the candy coating is firm.
Notes
- You can use any type of nuts or dried fruit that you like best for this recipe. Alternatively, you can leave them out completely if you'd like.
- To freeze, place biscotti in an airtight container and place in the freezer for up to 3 months.
- I found the English Toffee candy melts at Michael's, but you can use chocolate chips instead, same technique, melt them in the microwave until smooth then dip the biscotti in it.
Nutrition Information
Show Details
Serving
1serving
Calories
200kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
17mg
(1%)
Potassium
198mg
(6%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
164IU
(3%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 200kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 17mg | 1% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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