Gingerbread Biscotti

You knew it had to happen….gingerbread biscotti!  In fact, it is probably my favorite for the holiday season.  A crisp bite of warm spice gingerbread with a slight burst of chocolate and confectioners sweetness drizzle and colorful sprinkles.

Of all the flavors of the season, sugar cookies, buttery shortbread, cranberry, peppermint and chocolate, gingerbread stands out for me, just as pumpkin does through October and November.

There’s the gingerbread boys and girls, gingerbread houses and endless ways to infuse the gingerbread flavor into pancakes and waffles, breads, scones, coffee, ice cream….do you know there is even Gingerbread Liquor??

Good news too, for all of us concerned about healthy eating, molasses is a sweetener that is actually good for you.  It’s not refined like sugar or corn syrup, is a good source of iron, calcium and a variety of minerals.

Gingerbread Biscotti

2 3/4 cup white/wheat flour

3/4 dark brown sugar

1/2 teaspoon Kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

3 large eggs, room temperature

1/2 teaspoon pure vanilla extract

1/4 cup unsulphured molasses

2 tablespoons coconut oil

Preheat oven to 350 degrees.  In a large bowl, combine the flour, brown sugar, salt, baking powder, baking salt and spices.  In a medium bowl, combine the eggs, molasses, coconut oil and vanilla extract.  Beat the eggs mixture well and add to the flour mixture.  Stir to combine well.  The dough will feel sticky.  With wet hands, divide the dough in half and form into two logs on a parchment lined baking sheet.

Bake for 35 minutes.  Remove from oven and reduce oven temperature to 325 degrees.  Allow the biscotti to cool for 10 minutes.  Slice diagonally into 1/2 inch slices and return to baking sheet, standing upright.  Bake for 20 minutes.  Remove from oven and cool.

To glaze:  Melt 1/2 cup white chocolate chips.  Add in 1/2 cup confectioners sugar and 1 tablespoon of milk.  Stir well to combine into a consistency for drizzling over the biscotti.  Immediately sprinkle on colored sprinkles.  Allow to set.  Store covered for several weeks.  Makes about 2-3 dozen, depending on the thickness of slices.

 

 

 

 

 

33 thoughts on “Gingerbread Biscotti

  1. There they are! Sure as Santa will soon be here, I knew that you’d get here first, Linda, with a biscotti offering. And these certainly don’t disappoint. How could they? Gingerbread and sprinkles AND white chocolate glaze! YAY!
    Long live the Biscotti Queen!

  2. Wow, I love gingerbread and had never even thought of gingerbread biscotti. I love that you included a 1/2 tsp. of cloves. And the glaze is perfect with white chocolate chips. Delicious & beautiful recipe!

  3. quick question – there are two ingredient items for baking powder. Is it a total of 1&1/2 tsp baking powder, or was one of the ingredient items actually baking soda? Hope that makes sense.. thanks!

  4. I love how you’ve decorated these with the sprinkles Linda! They are so festive. And I’m with you – I love gingerbread at the holidays. And it always makes everything smell so perfect too. I hope you’re enjoying the holiday season! 🙂

    1. Oh then you would really like these crispy biscotti! I surprised myself that dipping them in my wine wasn’t so bad after all!! Of course, dipped in my espresso is the best!!

  5. I can’t even begin to imagine how glorious these are dunked in a nice, steaming cup of coffee. This is a huge win Linda! 🙂 And so pretty too. I certainly hope you are doing well. Take care and thank you so much for this wonderful “Linda” take on gingerbread. Here’s to the biscotti queen!

  6. Thank you so much Geni! And I truly take this as a supreme compliment coming from you, the best baker!! Hope you are enjoying a wonderful holiday season…I know I need to slip over to see what you are up to!

  7. These are so festive!!! And I love the holiday flavor you gave the usual biscotti. I really need to attempt making them. I only tried once and I think I didn’t bake them long enough because they were chewy. Merry Christmas!!!!

  8. Haha, I love your opener Linda… I’m just glad it happened! And these gingerbread biscotti are all dressed up for the holidays too! Great festive twist. It’s impossible for me to think of biscotti without thinking of you… and that’s a good thing! Happy Holidays Linda! :).

  9. What gorgeous biscotti…and gingerbread is such a perfect use for biscotti anyway, why didn’t I think of that? These are so festive and inviting…I’d love to have one right now! Happy Holidays to you, Linda. 🙂

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