Gingerbread Biscotti Recipe
A delicious biscotti recipe perfect for holiday breakfast, desert or snacks. Enjoy this spicy, crunchy, Gingerbread Biscotti Recipe with coffee, tea or hot cocoa on a cold winter day.
Prep Time: 20 minutes
Cook time: 40 Minutes
• 2 cups + 2 TBSP Flour plus extra for flouring hands
• 2 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 2 tsp Ground Ginger
• 1/8 tsp Ground Cloves
• Pinch Black Pepper
• ½ tsp Coarse Sea Salt
• ½ cup Dark Brown Sugar
• ½ cup Granulated Sugar
• 1 TBSP Dark Molasses
• 7 TBSP Unsalted Butter melted and cooled
• 2 Large Eggs
• 2 tsp Pure Vanilla Extract
• 1 Large Egg White
• ½ cup Chocolate Chips
• ½ cup Sprinkles or Chopped Walnuts
• Preheat oven to 350°.
• Line one large or two small baking sheets with parchment paper or a silicon baking mat.
• In a large bowl, stir together dry ingredients flour, baking powder, cinnamon, ginger, cloves, pepper and salt; set aside.
• In a medium bowl, whisk together brown sugar, granulated sugar, molasses, butter, whole eggs and vanilla.
• Add wet ingredients to the dry mixture and stir to combine.
• Divide your sticky dough in half.
• Using floured hands, transfer first half to the prepared baking sheet(s) and form the dough into a slightly flatted log about 11″ long by 2 1/2″ wide, going down one side of a baking sheet intended for two logs, or the center of a baking sheet intended for one log. Repeat with second half of dough.
• Whisk egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log.
• Bake logs until golden brown all over, about 25 minutes.
• Place tray on cooling rack; let cool about 25 minutes or until lukewarm.
• Gently transfer each whole gingerbread biscotti log to a cutting board. Using a sharp serrated knife and gently sawing motion, cut logs on the diagonal into 1/2-inch wide slices.
• Arrange slices, a cut side down, on baking sheet(s). Bake for another 6-7 minutes, until golden underneath. Turn each biscotti over and bake for a final 6-7 minutes, until lightly bronzed all over.
• Let cool on rack.
• Melt chocolate on stove or in a microwave.
• Dip one end of the Gingerbread Biscotti into the chocolate; add sprinkles or nuts.
• Keep in an airtight container at room temperature.
• Makes 42 servings Gingerbread Biscotti
Note: Biscotti generally tastes better a day or two after you make it!
If you decide to add nuts or chocolate chips to the dough, mix it in when you mix the wet and dry together.
• Disclosure the links in this post may be affiliate links.
• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!