A tasty holiday treat!
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This gingerbread biscotti recipe is the perfect crunchy cookie for enjoying with coffee, tea, or hot chocolate during the holiday season.
Gingerbread Biscotti
2 1/4 cups (560 mL) all-purpose flour
1 1/4 cups (320 mL) brown sugar
2 tsp (10 mL) ground ginger
1 tsp (5 mL) cinnamon
1 1/4 tsp (6 mL) baking powder
1 1/4 tsp (6 mL) baking soda
1/4 tsp (1 mL) salt
1/2 tsp (2.5 mL) ground cloves
1/3 cup (80 mL) unsalted butter room temperature
2 eggs
2 tbsp (30 mL) molasses
1/2 tsp (2.5 mL) vanilla
1/2 cup (125 mL) white chocolate for drizzle
Preheat oven to 350F and line cookie sheet with parchment paper or silicone baking sheets.
Using your mixer, cream butter and brown sugar together. In a small bowl, whisk your eggs and molasses then add to butter mixture with vanilla and combine. In a medium bowl, sift together your dry ingredients then add slowly to wet mixture using your hands to form a soft dough.
Form dough into a 12” x 2-1/2” (approximately) log and bake for 24 minutes until slightly firm to the touch but not hard. Remove from oven and cool 10 minutes. Gently transfer log to a cutting board using a sharp knife cut log on the diagonal into 1/2-inch slices. Place face down on baking sheet and bake for an additional 10 minutes.
Allow biscotti to cool completely before adding white chocolate drizzle. Melt your white chocolate and using a fork drizzle onto biscotti.
Makes 16 biscotti.
Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.