Last Friday my kitchen had a permanent cloud of flour and spices in the air. Pandora was blaring beautiful Parisian songs that somehow felt fitting for the holidays. My girlfriend Monica came over and we tied on our aprons and baked ourselves into oblivion. On our menu was biscotti. LOTS of biscotti. We made two kinds – a delicious pistachio-cranberry biscotti with a chocolate drizzle and then this fragrant gingerbread biscotti drizzled with white chocolate. We doubled each recipe and by the end of the day never wanted to look at another biscotti for the rest of our lives. For real.
But then by the next morning I must have forgotten all of our baking woes from the day before because I ended up gobbling down 3 biscotti (*cough* 4) for breakfast. They were heavenly crunchy cookies and even better dunked in my coffee. I think these have officially made my holiday cookie list from here on out.
Even though these little double-baked cookies take a little bit more time in the kitchen, they’re well worth the wait. Promise.
Enjoy these on their own or dunked in a hot cup of coffee or tea.
Gingerbread Biscotti Recipe
Recipe adapted from Show Food Chef
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/3 cup molasses
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/4 teaspoon cloves
1/4 teaspoon salt
1 cup chopped almonds
*1/2 cup white chocolate chips, melted, for drizzling
Preheat oven to 350 degrees Fahrenheit.
In a standing mixer, or by hand in a large bowl, beat sugars and butter together until smooth. Beat in eggs, one at a time, then slowly mix in molasses.
In a separate bowl, mix dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and ginger.
Slowly add dry ingredients, one cup at a time, into the wet batter. Mix batter until all of the dry ingredients are well incorporated. Mix in chopped almonds.
Place dough onto a floured surface (dough will be sticky) and separate into thirds. Take each section and shape/roll into a log about 2-3 inches wide and 6-7 inches long. Place all three logs onto a parchment lined cookie sheet, making sure logs are evenly spaced out. Bake at 350 degrees for 20-25 minutes, or until firm. Remove from the oven and let cool for 10 minutes. Once cooled, slice biscotti lengthwise into 1 inch strips.
Lay sliced biscotti on its side and bake at 300 degrees Fahrenheit for 8-10 minutes, or until center is hard. Remove from oven and place biscotti onto a cooling rack. Once cooled, drizzle with melted white chocolate.
My favorite way to melt/drizzle chocolate onto baked treats is this: Place chocolate chips (0r any melting candy) into a zip-lock bag. Place bag into a bowl of almost boiling water amd allow chips to melt for a few minutes. Once the chips are melted, use a pair of scissors to snip the end of the bag. And be careful on how much you snip off, you really just need a millimeter cut off the corner, maybe two. Then use the bag as you would a pastry bag to decorate your biscotti. It works out perfectly.