Description
Gingerbread Biscotti combine the warm, spicy flavors of ginger, cinnamon, and cloves with the crunch of toasted macadamia nuts. These twice-baked Italian cookies are dipped or drizzled with creamy white chocolate, making them a festive and perfect treat for holiday cookie trays or gifting during Christmas.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all purpose flour (plus more for the work surface)
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1/4 cup molasses
Add-ins and Toppings
- 1 cup macadamia nuts (coarsely chopped)
- 11 ounces white chocolate chips
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, cloves, and salt until fully combined and aromatic. Set this mixture aside.
- Cream butter and sugar: In a large bowl, use a hand mixer on medium speed to beat the softened butter with the brown sugar until light and fluffy, about 2 to 3 minutes, creating a creamy base for the dough.
- Add eggs and molasses: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then mix in the molasses until the mixture is uniform in color and texture.
- Combine flour mixture and nuts: Gradually add the flour-spice mixture to the wet ingredients on low speed, mixing just until combined to avoid overmixing. Gently fold in the coarsely chopped macadamia nuts with a spatula to evenly distribute them.
- Shape dough logs: Dust your work surface lightly with flour. Turn the dough out and divide it into two equal parts. Shape each into a 12-inch long log, about 2 inches wide, flattening the tops slightly for even baking. Place the logs on the prepared baking sheet.
- First bake: Bake the logs at 350°F for about 30 minutes or until the tops are cracked and the dough feels dry to the touch. Remove from oven and let cool for approximately 10 minutes to firm up slightly.
- Lower oven temperature: Reduce oven temperature to 275°F (135°C). Line a second baking sheet with parchment paper and position oven racks in the top and bottom thirds of the oven for even air circulation during the second bake.
- Slice biscotti: Transfer the cooled logs to a cutting board. Using a serrated knife, slice the logs on a slight diagonal (bias) into 1/2-inch thick slices. Arrange the slices cut side down on the two prepared baking sheets.
- Second bake: Bake the biscotti at 275°F for 30 to 40 minutes, until they are dry and lightly browned. Halfway through the bake, rotate the pans between the top and bottom racks and also front to back to ensure even baking. Once done, cool the biscotti on wire racks completely.
- Melt white chocolate: Melt the white chocolate chips according to the package instructions, typically using a microwave or double boiler method, until smooth and creamy.
- Decorate biscotti: Dip the cooled biscotti into the melted white chocolate or use a piping bag to create decorative swirls on top. Optionally, sprinkle with festive sprinkles. Place the decorated biscotti on waxed paper and let the chocolate set fully before serving.
- Enjoy and store: Once the chocolate has hardened, enjoy your crunchy gingerbread biscotti with tea, coffee, or hot cocoa. Store in an airtight container to maintain freshness.
Notes
- Gingerbread biscotti are delightfully crunchy with warm holiday spices, perfect for festive cookie trays.
- The macadamia nuts add a buttery crunch that complements the gingerbread flavor beautifully.
- Dipping or drizzling with white chocolate adds a creamy sweetness that balances the spices.
- Ensure to bake the biscotti twice for the signature crisp texture essential to this cookie style.
- These biscotti make great homemade gifts for Christmas and other holidays.
Nutrition
- Serving Size: 1 biscotti
- Calories: 159 kcal
- Sugar: 11 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
