Any recipe that features familiar fall spices, white candy icing, chocolate chips, and other enticing ingredients has got to be knock-down delicious. That’s why you have to try this Gingerbread Biscotti.
Why You and Your Family Will Love Gingerbread Biscotti
Making good biscotti is not as hard as it looks. I know you’re thinking, That looks like a lot of work. Like kneading or mixing, right? But trust me: This Gingerbread Biscotti is so worth it. It’s crispy, crunchy, gingersnap heaven in a candy-coated biscotti wedge and it tastes dreamy. Everyone loves this, especially kids. My kids and I eat these together while I read the little ones the story “The Gingerbread Man.”
And to get you past your fear of making such a challenging-looking baked treat, I am going to give you all the tips you need to create the most perfect biscotti you’ve ever tasted, easily. Follow the recipe and my tips to a T and you’ll have amazing biscotti for dunking and devouring.
How to Make Perfect Gingerbread Biscotti and Amaze Your Family and Friends!
One of the secrets to working with biscotti dough is just to say goodbye to keeping a flour free surface. You are not going to be able to have any kind of Zen working space with clean, granite surfaces or anything. In fact, the more floured your countertop is, the easier this will go. This is why I have the kids make biscotti with me. They love a reason to be told to mess up the kitchen!
See biscotti is a very sticky wettish kind of dough that will (quite irritably) stick to every single thing including your hands unless you coat everything with flour. Also, biscotti is a dough which you can keep adding flour to without worry of it becoming tough! It’s already tough! And anything this crispy and tough in terms of texture means it’s going to be kneaded and floury—that’s what gives it its height and strong structure. That flour and the motion of kneading.
Also, keep your kitchen warm and your ingredients warm alllll the way up to the point of baking. Then, chill the dough at least one hour so that you can set the butter into little bitty nuggets that are suspended in that dough but will not melt until they are popped into the oven—because that moment right there is when baking magic happens. That melting of the butter into the flour’s constituents.
And yes, you must refrigerate it at least an hour before the first bake. Failing to do so will destroy the integrity and shape of your loaves.
After that first bake, reduce the temp of your oven to 325—that’s crucial—and get a long, serrated knife out and set it on your countertop. You’ll need that to slice your biscotti into wedges. But—you have, have, have to wait until the dough cools very well before slicing your wedges or that knife will just sink into the dough, not shave off wedges like you need it to.
Last, don’t let the biscotti loaves sit too long after baking. Once it has cooled to touch, slice it up or it will get too hard.
How do I store this biscotti?
Biscotti is a tough cookie, so it is a very forgiving cookie to store. You can keep it in an airtight container for up to two weeks and in the freezer in a big storage bag for four months without impacting quality.
Serving Suggestions
Serve at brunch, breakfast, or afternoon tea. I love to feature these at a Fall family brunch which we have between Thanksgiving and Christmas, where I serve them with a whole ensemble of Fall flavors, such as my Perfect Baked Eggs, my my Date-Nut Scones, and my Perfect Hash Brown Casserole. They’re also just great for story-time with the kids after an afternoon lunch of milk and Sandwiches on a Stick!
Gingerbread Biscotti
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3 tablespoons mild molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup mini semi-sweet chocolate chips optional
- 6 ounces vanilla-flavored candy coating almond bark, chopped
- 1/4 teaspoon ground cinnamon for coating
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Blend in the ground ginger, cinnamon, nutmeg, and cloves for that classic gingerbread flavor.
- Add the eggs one at a time, mixing well after each addition, then stir in the molasses.
- Gradually mix in the flour and baking powder until just combined. If you’re including chocolate chips, fold them in now.
- Divide the dough in half and shape each into a 12-inch log on the prepared baking sheet, spacing them apart.
- Bake for 25-30 minutes or until the logs are firm to the touch. Allow them to cool on the baking sheet for about 15 minutes.
- Reduce the oven temperature to 325°F. Cut the logs diagonally into 1/2-inch thick slices using a serrated knife.
- Place the slices cut side down on the baking sheet and bake for an additional 9-10 minutes on each side, until crisp.
- Melt the vanilla candy coating in a microwave-safe bowl, stirring until smooth. Mix in the additional ground cinnamon.
- Dip one side of each biscotti into the melted candy coating and place on waxed paper to set. Enjoy your festive treats!
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