Holiday Gingerbread Biscotti
Infused with the warm, cozy flavors of the season, Holiday Gingerbread Biscotti is the perfect treat for your festive celebrations. These twice-baked Italian cookies are spiced with ginger, cinnamon, nutmeg, and cloves, while molasses and candied ginger lend a rich, holiday-inspired depth. Crunchy and aromatic, they’re ideal for dipping into a steaming cup of coffee, tea, or hot cocoa. For an extra festive touch, drizzle the biscotti with melted white chocolate to add a hint of sweetness and elegance. Easy to make with simple pantry staples, this recipe yields crisp, flavorful cookies that stay fresh for up to two weeks, making them perfect for gifting or enjoying throughout the holidays. Whether shared with loved ones or savored during a quiet moment by the fire, these gingerbread biscotti are bound to become a seasonal favorite.
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.75 cup brown sugar, packed
- 0.25 cup molasses
- 0.25 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped candied ginger
- 0.5 cup white chocolate, melted (optional, for drizzling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.
Step 3
In a large bowl, whisk together the brown sugar, molasses, melted butter, eggs, and vanilla extract until smooth and well-combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the chopped candied ginger.
Step 5
Divide the dough in half and shape each half into a log approximately 10 inches long and 2 inches wide. Place both logs on the prepared baking sheet, spacing them apart as they will spread during baking.
Step 6
Bake for 25-30 minutes, or until the logs are firm to the touch and slightly golden. Remove from the oven and allow them to cool on the baking sheet for 10 minutes.
Step 7
Lower the oven temperature to 300°F (150°C). Carefully transfer the baked logs to a cutting board and use a serrated knife to slice them diagonally into 3/4-inch thick biscotti.
Step 8
Place the biscotti slices cut-side down back onto the baking sheet. Bake for 10 minutes, then flip each slice and bake the other side for an additional 10 minutes, or until dry and crisp.
Step 9
Remove the biscotti from the oven and let them cool completely on a wire rack.
Step 10
If desired, drizzle the cooled biscotti with melted white chocolate for a festive touch. Allow the chocolate to set before serving or storing.
Step 11
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving size | (877.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3296.0 |
| Total Fat 97.0g | 0% |
| Saturated Fat 54.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 517.2mg | 0% |
| Sodium 1374.3mg | 0% |
| Total Carbohydrate 564.6g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 355.3g | |
| Protein 42.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 601.4mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 2073.9mg | 0% |
Source of Calories