Description
These Gingerbread Biscotti are delightfully crunchy cookies infused with warm spices like ginger, cinnamon, and cloves, and studded with macadamia nuts. Perfectly baked to a crisp, they are dipped in creamy white chocolate for a festive touch, making them an excellent holiday treat or a thoughtful homemade Christmas gift.
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 Toppings
- 1 cup macadamia nuts (coarsely chopped)
- 11 ounces white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all purpose flour, baking powder, ground ginger, cinnamon, cloves, and salt until well combined. Set aside for later use.
- Cream Butter and Sugar: Using a hand mixer on medium speed, beat the softened butter and brown sugar in a large bowl until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Molasses: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter. Then, beat in the molasses until fully incorporated.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually beat in the flour mixture just until combined, being careful not to overmix. Then fold in the coarsely chopped macadamia nuts with a spatula.
- Shape Dough Logs: Lightly flour your work surface and turn the dough out onto it. Divide the dough into two equal portions. Shape each half into a log approximately 12 inches long and 2 inches wide. Flatten the tops slightly for even baking.
- First Bake: Place the two dough logs on the prepared baking sheet and bake for about 30 minutes until the tops crack and the dough looks dry. Remove from oven and allow to cool for 10 minutes.
- Reduce Oven Temperature and Prepare Baking Sheets: Lower the oven temperature to 275°F (135°C). Line two baking sheets with parchment paper and arrange your oven racks in the top and bottom thirds.
- Slice and Arrange Biscotti: Transfer the cooled logs to a cutting board. Using a serrated knife, slice the logs on a slight bias into 1/2-inch thick slices. Arrange the slices cut side down evenly across the two prepared baking sheets.
- Second Bake: Bake the slices for 30 to 40 minutes, rotating the pans from top to bottom and front to back halfway through to ensure even baking. The biscotti should be dry and lightly browned when done. Cool completely on wire racks.
- Melt White Chocolate and Decorate: Melt the white chocolate chips according to the package instructions. Dip each biscotti partially into the melted chocolate or pipe decorative patterns on top. Optionally, sprinkle with festive sprinkles. Place dipped biscotti on a sheet of waxed paper to set the chocolate.
- Serve and Store: Once the chocolate is set, enjoy your gingerbread biscotti with coffee, tea, or as a lovely holiday treat. Store leftovers in an airtight container for freshness.
Notes
- Gingerbread Biscotti are crunchy and packed with warm gingerbread spices, making them ideal for the holiday cookie tray.
- These biscotti make a wonderful homemade Christmas gift, especially when dipped in festive white chocolate and decorated.
- Ensure the biscotti are completely cool before dipping in chocolate to prevent melting and maintain crispness.
- For a nut-free version, you can omit the macadamia nuts or substitute with other chopped nuts if preferred.
- Storage: Keep biscotti in an airtight container at room temperature for up to two weeks.
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
