The Best Gingerbread Biscotti With White Chocolate

36 biscotti
1 hr 25 min

Welcome to Cloches & Lavender let’s make the best gingerbread biscotti with white chocolate. This is a favorite for Christmas!


Have you noticed I share biscotti recipes? By the way, I love these cookies I share the recipes in hopes you will enjoy these too.


Now, let’s begin making the best gingerbread biscotti with white chocolate. By the way, white chocolate and these gingerbread cookies is a great combination. Besides, look how pretty the white chocolate is against the color of the gingerbread.

Below I Share Another Biscotti Recipe The Equipment Needed to Make These Recipes



Equipment Needed:


  • electric mixer
  • rubber spatula
  • parchment paper
  • cookie sheets
  • measuring cups and spoons
  • double boiler or Wilton chocolate melt machine


Step 1


Preheat the oven at 350


Here, whisk flour, baking powder, ginger, cinnamon, nutmeg and cloves in a medium size bowl to combine well to add air for the gingerbread biscotti.

Step 2


In the meantime, mix the soften butter, sugar and packed brown sugar until well combined. Don’t rush this process. By the way, this step can take 5 minutes or so. To achieve a great gingerbread biscotti or cookie this step is important. Therefore make sure it’s smooth.

Step 3


It’s especially important to scrape the sides of the bowl and add the eggs until well combined into the gingerbread cookies.


Step 4


Next, add the molasses until well combined.

Now, add the flour slowly at low speed to combine until well.. Incidentally, the gingerbread biscotti dough will be thick.


Shaping The Biscotti Dough Into Logs Before Baking

Step 5


Here, divide the gingerbread biscotti dough in half and shape each half into 12″ log on the parchment paper covered cookie sheet. Place the gingerbread biscotti logs 3″ apart and flatten slightly. Damp finger tips work best for this process.

Baking the Gingerbread Cookies Before We Can Add The White Chocolate

Step 6


Now, bake the biscotti 22 – 25 minutes. Remove the cookies from the oven and cool for 15 minutes on the cookie sheet. Reduce the oven temperature to 325.


It’s particularly important, to carefully cut the gingerbread biscotti into 1/2 diagonal slices with a serrated knife. Place cut side down on and return to the oven and bake 9 more minutes. Turn slices again and bake for 5-7 more minutes. Cool completely.


Melt good quality white chocolate. Place waxed paper under a cookie cooling rack and drizzle the gingerbread biscotti with the white chocolate.

Indcidentally, if you are looking for a great easy Christmas craft you should check this post HERE. This is a full easy tutorial and costs next to nothing! This also makes a fantastic gift idea!


I hope you give the best gingerbread biscotti with white chocolate a try. Also make sure you sign up to follow Cloches & Lavender because as I bake more cookies, I will share the recipes!


The Best Gingerbread Biscotti With White Chocolate

Recipe details

  • 36  biscotti
  • Prep time: 45 Minutes Cook time: 40 Minutes Total time: 1 hr 25 min
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Ingredients


  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar packed
  • 1 tlsp ginger ground
  • 3/4 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp clove ground
  • 2 large eggs room temperature
  • 3 tbsp molasses
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 cup white chocolate chips melted

Tips

  • Step 1
  • Preheat oven to 350. Cover cookie sheet with parchment paper
  • Step 2
  • Whisk flour, ginger, clove, cinnamon, nutmeg and baking powder to combine well
  • Step 3
  • Combine butter, sugar and brown sugar. Beat well on medium/high and scrape down the sides of the bowl
  • Step 4
  • Add the eggs and mix well.
  • Step 5
  • Add molasses and continue to beat well
  • Step 6
  • Add the flour mixture slowly on low speed until combined. The dough should be stiff
  • Step7
  • Divide the dough in half. Shape each half into a 12″ log on the parchment covered cookie sheet. Flatten logs slightly with damp finger tips
  • Step 8
  • Bake 22-25 minutes until the tops are slightly cracked. Remove from the oven and cool 15 minutes on the cookie sheet
  • Step 9
  • Reduce oven temperature to 325
  • Step 10
  • Using a serrated knife carefully slice 1/2″ diagonal slices. Place cut side down. Return to the oven bake 5-7 minutes. Cool completely
  • Step 11
  • Melt the white chocolate in a double boiler or Wilton chocolate melt
  • Step 12
  • Place biscotti on a cooling rack over wax paper and drizzle with white chocolate as desired
  • These cookies will stay fresh ate room temperature for 5 days inside an air tight container.
  • These freeze well inside a freezer bag for3 months

Cindy Cloches and Lavender
Want more details about this and other recipes? Check out more here!
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