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Gingerbread Biscotti Recipe

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★★★★★

4.7 from 102 reviews

These Gingerbread Biscotti offer a festive twist on the classic Italian twice-baked cookie, infused with warm spices like ginger, cinnamon, cloves, and nutmeg. Perfectly crisp and lightly sweetened with brown sugar and molasses, they’re ideal for dipping in tea or coffee, and optionally coated in white chocolate for an extra indulgent treat.

Ingredients

Scale

Wet Ingredients

  • 80 ml (¼ cup + 1 tbsp) whole milk
  • 80 ml (¼ cup + 1 tbsp) vegetable oil
  • 140 g (¾ cup) brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp treacle (molasses)

Dry Ingredients

  • 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

Optional

  • 150 g (1 cup + 2 tbsp) white chocolate for dipping

Instructions

  1. Prepare baking sheet and preheat oven: Line a baking tray with parchment paper and preheat your oven to 180°C (350°F) to ensure it reaches the proper temperature before baking.
  2. Combine wet ingredients: In a jug, combine the milk, vegetable oil, and vanilla extract. Add the brown sugar followed by the treacle (molasses). Mix thoroughly until the mixture is fully combined and forms a thick, dark liquid. Set aside.
  3. Mix dry ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, powdered ginger, cinnamon, ground cloves, and grated nutmeg until evenly blended.
  4. Form the dough: Pour the wet ingredients into the dry ingredients bowl and mix until you achieve a smooth, soft dough. It should be pliable but not sticky.
  5. Knead and shape logs: Turn the dough out onto a clean surface and knead gently to bring it all together. Divide the dough into two equal portions, then shape each portion into a long, slightly flattened log. Place both logs on the prepared baking tray.
  6. First bake: Bake the logs for 25 minutes in the preheated oven. Remove and allow them to cool on a rack for 20 to 30 minutes while still on the baking tray.
  7. Slice the biscotti: Once the logs have cooled slightly, cut them into slices about 1 inch thick on a cutting board, preferably using a serrated bread knife with a careful sawing motion to reduce crumbling. Cutting at a slight diagonal is optional.
  8. Second bake: Arrange the biscotti slices back on the baking tray and bake for an additional 10 minutes or more, depending on desired crispness, to achieve their characteristic crunch. Cool completely after baking.
  9. Optional white chocolate dip: Melt the white chocolate and place it in a narrow container. Dip each cooled biscotti into the melted chocolate, shake off excess, and allow them to set before serving.

Notes

  • Ensure biscotti slices are completely cooled before dipping in chocolate to prevent melting or runny coating.
  • Slicing logs at a slight diagonal gives larger surface area for crispiness and dipping.
  • Adjust baking time during the second bake to modify crunchiness; longer baking yields crunchier biscotti.
  • Treacle (molasses) adds depth and rich flavor but can be substituted with dark molasses if unavailable.
  • Store biscotti in an airtight container to maintain crispness for up to two weeks.

Keywords: Gingerbread biscotti, holiday cookies, twice-baked cookies, spiced biscotti, ginger spice cookies, white chocolate dipped biscotti

Find it online: https://cheframi.com/gingerbread-biscotti-recipe/