Gingerbread Biscotti with White Chocolate Recipe

If you’re on the hunt for a cozy, crunchy treat that’s bursting with holiday cheer, you’re going to adore this Gingerbread Biscotti with White Chocolate Recipe. I absolutely love how these biscotti balance warm spices like ginger and cinnamon with the sweet creaminess of white chocolate. When I first tried this recipe, it quickly became a favorite in my kitchen—perfect for dipping in a mug of coffee or gifting to friends. Trust me, once you taste these, you’ll understand why they’re a holiday must-have!

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Ingredients You’ll Need

Each ingredient in this Gingerbread Biscotti with White Chocolate Recipe plays its part in creating that signature texture and flavor. I love using fresh spices and good-quality molasses to really bring out that authentic gingerbread taste. Here are some tips to help you shop smart and prep like a pro.

• All-purpose flour: Make sure it’s fresh and measure it carefully; too much flour can make biscotti dry.
• Baking powder: Helps the biscotti rise and keep some lightness despite being a twice-baked cookie.
• Ground ginger: Look for fragrant, finely ground ginger—it’s the star spice here.
• Ground cinnamon: Offers warmth and depth; fresh cinnamon sticks ground at home are even better if you can.
• Ground cloves: A little goes a long way in adding that signature gingerbread spice sharpness.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• Butter: Use softened unsalted butter for that creamy richness and to properly cream with sugar.
• Brown sugar: Packed brown sugar gives moisture and a caramel note that’s perfect in gingerbread.
• Eggs: Large eggs bind everything together and add structure.
• Molasses: The key ingredient for authentic gingerbread flavor and moistness.
• Macadamia nuts: Coarsely chopped for crunch and a buttery nutty flavor that pairs brilliantly with white chocolate.
• White chocolate chips: Melts beautifully for dipping or drizzling, adding that luscious sweetness contrast.

Variations

I love how versatile this Gingerbread Biscotti with White Chocolate Recipe is—you can easily tweak the nuts, the chocolate, or the spice mix to suit your mood or occasion. Feel free to make it your own!

• Nut Swaps: I sometimes swap macadamia nuts for toasted pecans or almonds, which gives a deeper nuttiness and crunch.
• Chocolate Variations: If you’re not a fan of white chocolate, bittersweet or dark chocolate chips work beautifully too.
• Spice Adjustments: For a milder spice, reduce the ground cloves and ginger slightly; or add nutmeg for an extra festive kick.
• Gluten-Free Option: I’ve experimented using a gluten-free flour blend and it turned out pretty well, just expect a slightly different texture.

How to Make Gingerbread Biscotti with White Chocolate Recipe

Step 1: Mix Your Dry Spices and Flour

Start by whisking together the flour, baking powder, ground ginger, cinnamon, cloves, and salt in a medium bowl. This way, your spices get evenly distributed throughout the flour, so every bite of the biscotti bursts with that gingerbread flavor. I like to give it a good whisk until it’s evenly blended—this little step really helps make sure your dough is consistent.

Step 2: Cream Butter and Brown Sugar

In a large bowl, beat the softened butter and packed brown sugar until light and fluffy—about 2 to 3 minutes. I use a hand mixer, and this step is crucial because it helps create a tender crumb in your biscotti. You’ll notice the mixture turn pale and a bit fluffy—that’s exactly what you want.

Step 3: Beat in Eggs and Molasses

Add the eggs one at a time, beating well after each addition so everything blends smoothly. Then pour in the molasses and beat again until just combined. The molasses adds that rich, authentic gingerbread depth—it’s what transforms these biscotti from ordinary to utterly irresistible.

Step 4: Incorporate the Dry Ingredients and Nuts

Switch to low speed and slowly mix in the dry flour-spice mixture until just combined. Overmixing can make the dough tough, so stop as soon as it’s blended. Then fold in the coarsely chopped macadamia nuts with a spatula to keep their crunch intact.

Step 5: Shape and First Bake

Sprinkle some flour on your work surface and gently turn the dough out. Divide it in half and shape each piece into a 12-inch long log about 2 inches wide, then flatten the tops slightly. This shaping helps the biscotti bake evenly. Place the logs on a parchment-lined baking sheet and bake at 350°F for about 30 minutes, or until the tops crack and the dough looks dry. Cooling for 10 minutes after baking is key before slicing.

Step 6: Slice and Second Bake

Lower the oven temp to 275°F and line two baking sheets with parchment. Using a serrated knife, slice the logs diagonally into ½-inch biscotti. Arrange them cut side down on the baking sheets. The second bake dries them out to get that classic biscotti crunch—bake for 30-40 minutes, rotating sheets and racks halfway through to brown evenly.

Step 7: Dip or Drizzle with White Chocolate

Melt your white chocolate chips following the package instructions—usually gently in a double boiler or microwave in short bursts, stirring often. This part is fun because you can fully dip the biscotti or just drizzle squiggles for a pretty touch. Sprinkle with anything festive if you like—colored sugar, crushed candy canes, or leave them simple. Lay them on waxed paper to set and voila, your beautiful, delicious biscotti are ready!

How to Serve Gingerbread Biscotti with White Chocolate Recipe

Garnishes

I usually keep garnishing simple with a drizzle of white chocolate and a light sprinkle of festive colored sugar or crushed peppermint candies. It adds a lovely pop of color and a hint of crunch without overpowering the gingerbread flavor. For a minimalistic look, just dipping half the biscotti in white chocolate is classy and delicious.

Side Dishes

These biscotti are incredible paired with a steaming cup of coffee, chai, or hot cocoa—that’s truly my favorite way to enjoy them on chilly mornings or cozy evenings. They also work great alongside a sharp cheddar or creamy brie on a festive cheese platter if you want to mix sweet and savory.

Creative Ways to Present

For holidays or gifting, I love arranging these biscotti in clear cellophane bags tied with rustic twine or festive ribbon. Another fun idea is to stand them upright in a pretty mason jar layered with peppermint sticks and pine sprigs as a charming edible centerpiece.

Make Ahead and Storage

Storing Leftovers

Once completely cooled and dipped in chocolate, I store my gingerbread biscotti in an airtight container at room temperature. They stay crunchy and fresh for up to two weeks, making them perfect to bake in advance.

Freezing

If you want to freeze biscotti, I recommend freezing the plain ones before dipping. Wrap the logs tightly in plastic and foil. When you’re ready, thaw, slice, and bake as usual, then add the chocolate afterwards. This keeps the biscotti fresher and prevents the white chocolate from cracking through freezing.

Reheating

To revive biscotti crunch, pop them in a 300°F oven for 5-7 minutes. If you have chocolate-dipped ones, heat gently in short bursts to avoid melting the chocolate. They pair beautifully warm with your favorite hot drink!

FAQs

Final Thoughts

This Gingerbread Biscotti with White Chocolate Recipe holds a special spot in my heart—it’s that delightful mix of comforting spices, satisfying crunch, and a touch of indulgence that makes every bite feel like a celebration. Whether you’re making it to enjoy at home with a cup of coffee or wrapping it up as a thoughtful gift, you’ll find this recipe is easy to follow and full of festive joy. Give it a try and watch your friends and family go crazy for this tasty holiday treat!

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