Gingerbread Biscotti
 
 
Classic gingerbread flavours in a biscotti. Using candied ginger gives these biscotti the perfect sweetness and kick of gingerbread. Perfect for dunking in your holiday hot chocolate or coffee!
Author:
Serves: about 24 biscotti
Ingredients
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 Tbsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¾ stick butter (6 Tbsp), softened
  • 2 large eggs
  • ¼ cup fancy molasses
  • 1 cup finely chopped candied ginger
  • 2¾ cups all-purpose flour
  • 1½ tsp baking powder
  • 1 cup semisweet chocolate chips, melted
Instructions
  1. In a large mixing bowl, mix together sugars, ginger, allspice, cinnamon and nutmeg. Add butter and beat until fluffy. Beat in eggs, one at a time. Beat in molasses until mixture is smooth. Stir in the candied ginger.
  2. In a small bowl, whisk together flour and baking powder. Add flour mixture into molasses mixture, stirring until just combined. The dough will be thick and quite sticky.
  3. Divide dough in half and wrap each half in plastic wrap. Chill dough for at least 3 hours until firm.
  4. Preheat oven to 375°.
  5. With lightly floured hands on a lightly floured surface, shape each half into a rectangle about 14x5 inches. Transfer onto a parchment-lined baking sheet and bake for 30 minutes.
  6. Let cool for 5 minutes, then transfer to cutting board. With a serrated knife, slice each rectangle on the diagonal into ½-inch slices. Place slices upright on baking sheet and return to oven for 10 minutes, longer for a firmer cookie. Remove from oven and let cool completely.
  7. Spread a thin, even layer of chocolate on the top of each biscotti. Let chocolate set in the fridge for 20 minutes before serving.
Recipe by Port and Fin at https://portandfin.com/gingerbread-biscotti/