Description
These Gingerbread Biscotti are crunchy, flavorful cookies infused with warm spices like ginger, cinnamon, and cloves, studded with macadamia nuts, and finished with a delicious white chocolate coating. Perfect for holiday gift-giving or an elegant cookie tray, these biscotti offer a festive twist on a classic Italian treat.
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 Topping
- 1 cup macadamia nuts (coarsely chopped)
- 11 ounces white chocolate chips
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to ensure easy removal of the biscotti logs after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and salt to evenly distribute the spices and leavening agent. Then set aside.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter and brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. This incorporates air for a tender texture.
- Add Eggs and Molasses: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the molasses until fully combined to infuse that rich gingerbread flavor.
- Combine Wet and Dry Ingredients: Lower mixer speed and gradually add the flour mixture, mixing just until combined to avoid overworking the dough. Next, gently fold in the coarsely chopped macadamia nuts by hand.
- Shape Dough into Logs: Lightly flour your work surface and turn the dough out onto it. Divide the dough into two equal portions. Roll each into a log approximately 12 inches long and 2 inches wide, flattening the tops slightly for even baking. Place the logs onto the prepared baking sheet.
- First Bake: Bake the logs in the preheated oven for about 30 minutes or until the tops crack and the dough looks dry. Remove from oven and allow to cool on the baking sheet for about 10 minutes. This initial baking firms up the logs for slicing.
- Lower Oven Temperature and Prepare Pans: Reduce oven temperature to 275°F (135°C). Line two separate baking sheets with parchment paper and adjust oven racks to upper and lower thirds to allow even airflow during the second bake.
- Slice the Biscotti: Transfer the cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the prepared baking sheets, spreading them evenly.
- Second Bake (Drying): Bake the biscotti for 30 to 40 minutes, flipping trays from top to bottom and front to back halfway through to ensure even drying and browning. The biscotti should be dry and lightly golden. Once done, cool completely on wire racks.
- Melt and Apply White Chocolate: Melt the white chocolate chips according to package instructions. Dip the cooled biscotti into the melted white chocolate or use a piping bag to drizzle decorative squiggles on top. Optionally, sprinkle festive decorations onto the chocolate before it sets.
- Set and Serve: Place the decorated biscotti on a sheet of waxed paper and allow the chocolate to harden completely. Once set, enjoy your gingerbread biscotti with a cup of coffee, tea, or hot chocolate!
Notes
- Gingerbread Biscotti are delightfully crunchy and packed with warm, festive spices perfect for holiday celebrations.
- The addition of macadamia nuts adds a rich, buttery crunch that complements the gingerbread flavor beautifully.
- Dipping or drizzling with white chocolate adds sweetness and an elegant finish, making them ideal gifts or special treats.
- Be sure to slice the biscotti logs when slightly warm but manageable to avoid crumbling.
- Store biscotti in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
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
