Gingerbread Biscotti
User Reviews
4.9
51 reviews
Excellent
Gingerbread Biscotti
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This festive Gingerbread Biscotti is perfectly spiced, has a crunchy and slightly hard texture and sweetened with brown sugar and molasses. Dip in white chocolate and decorate with holiday sprinkles and dive right into this holiday goodness with a hot cup of coffee or cocoa!
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Ingredients
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 3/4 cup white sugar
- 2 Tbsp. brown sugar
- 2 Tbsp. molasses
- 4 large eggs, room temperature, divided
- 1/3 cup canola oil
- 2 tsp. vanilla extract
- 1 1/2 cups white chocolate chips or melting wafers
- 1 Tbsp. melted coconut oil (optional to make white chocolate chips smooth when melting)
- holiday sprinkles
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Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- In another medium sized bowl, whisk the sugars, molasses, 3 eggs (save the 4th egg for the egg wash), canola oil, and vanilla together.
- Pour the wet ingredients into the dry and fold to combine. The dough will be a bit shaggy, and that's perfect.
- Turn out dough onto a clean, lightly floured surface and knead the dough with lightly floured hands just a few times until it comes together. Divide the dough in half.
- Place each half on their own baking sheet and shape into logs, about 1 inch thick and 10 inches long. (see video and photos for guidance).
- Brush the tops of the dough with an egg wash. (this is just 1 egg, whisked)
- Bake for ~25 minutes, it should be slightly firm to the touch but not hard.
- Remove from the oven and allow to cool for just 5-10 minutes. Lower the oven temperature to 300°F because we're going to bake them a second time! Slice into about 1 inch strips using a serrated knife. (Keep the end slices for yourself to snack on!) Dough will be soft so work carefully.
- Place the biscotti cut side down and bake again for 10-15 minutes. Flip the biscotti on the other side and bake again for another 10-15 minutes. The biscotti may still be a little soft when you take it out of the oven but will crisp as it cools.
- Microwave the chocolate and coconut oil in 30 second increments, stirring in between, until smooth and silky. Dunk half of the cooled biscotti in the chocolate and place on a wire rack and repeat with remaining biscotti. Allow the chocolate to set for about 20 minutes, then add another drizzle of chocolate over the top and decorate with holiday sprinkles. ENJOY!
Notes
- This gingerbread biscotti is crunchy and slightly hard but perfect enough to take a bite into easily. For an extra crunchy and dry biscotti, bake them longer during the second bake and for softer ones bake them for less time. Just keep an eye on them, they have a tendency to get too dark if left in too long.
Nutrition Information
Show Details
Serving
1biscotti
Calories
254kcal
(13%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
34mg
(11%)
Sodium
176mg
(7%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
51IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18biscotti
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1biscotti | |
| Calories | 254kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 34mg | 11% |
| Sodium | 176mg | 7% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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