Gingerbread Biscotti with White and Dark Chocolate

Gingerbread Biscotti

Gingerbread biscotti get their firm, dunkable texture from two bakes: first as molasses-and-spice logs, then as long diagonal slices. Small white chocolate chunks dot the crumb, and a thin dark chocolate drizzle finishes the cooled slices.

The dough is tacky, so shape it with lightly damp hands. Slice the logs while they’re still slightly warm, then bake the slices until their cut faces look dry. They’ll firm further as they cool.

For another crisp molasses-and-ginger cookie, try crispy gingersnap cookies.

Ingredients for Gingerbread Biscotti

• 2 cups all-purpose flour (250g)
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 5 tablespoons unsalted butter, softened (70g)
• 1/2 cup packed light brown sugar (100g)
• 2 large eggs
• 1/4 cup unsulphured molasses, not blackstrap (85g)
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate, chopped into small chunks (85g)
• 3 ounces semisweet or dark chocolate, chopped (85g)

How to Make Gingerbread Biscotti

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the center. Line a rimmed baking sheet with parchment. Whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt.
2. Mix the dough: Beat the butter and brown sugar until combined. Mix in the eggs, molasses, and vanilla. Add the dry ingredients and mix just until a thick, tacky dough forms. Fold in the white chocolate chunks.
3. Shape the logs: Divide the dough in half. With lightly damp hands, shape two flattened logs on the prepared sheet, each about 10 inches long and 3 inches wide. Leave generous space between them for spreading; use a second sheet if needed. Avoid working extra flour into the dough.
4. Bake the logs: Bake uncovered for about 25 minutes, checking at 22 minutes. The surfaces should look set and the edges lightly browned, though the logs may still have a little give. Cool on the pan for 10 to 15 minutes, until manageable but still slightly warm.
5. Slice diagonally: Reduce the oven to 325°F (165°C). Using a serrated knife and a gentle sawing motion, cut the logs diagonally into slices about 1/2 inch thick. Arrange the slices cut-side down with a little space between them, using a second sheet if necessary.
6. Bake the slices again: Bake for about 10 minutes, turn each slice, then bake for about 10 minutes more. Start checking around 8 minutes on each side. Remove the biscotti when the cut faces look dry and lightly golden, not deeply browned. Cool completely before judging their final crispness.
7. Drizzle with chocolate: Melt the semisweet or dark chocolate gently over low heat or in short microwave intervals, stirring until smooth. Drizzle thin lines over the completely cooled biscotti. Let the chocolate set before serving or storing.

How to Slice Biscotti Without Crumbling

Don’t wait for the first-baked logs to cool completely. After a 10- to 15-minute rest, they should be sturdy enough to handle but still slightly warm and easier to cut. Saw gently rather than pressing down, especially when the knife meets a white chocolate chunk. Slices about 1/2 inch thick hold together well while keeping the long shape.

How to Tell When the Second Bake Is Done

The second bake dries the cut faces; its exact timing depends on slice thickness and how the oven bakes. Look for dry surfaces and light golden color. The biscotti may have a little give when hot, so let them cool completely before deciding whether they need more drying time. Baking until they feel rock-hard in the oven can leave them too hard once cooled.

Serving and Storing Gingerbread Biscotti

Serve with coffee, tea, or hot cocoa for dunking. For a softer gingerbread cookie instead, try soft and chewy gingerbread cookies. For another coffee-inspired gingerbread bake, see these gingerbread latte cookies.

Let the biscotti cool fully and the drizzle harden before stacking them. Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze fully baked, cooled biscotti in an airtight container for up to 3 months and thaw at room temperature. For the cleanest finish, freeze them before drizzling and add the chocolate after thawing.

Nutrition

Approximate nutrition per biscotti, based on 22 pieces: 145 calories, 2g protein, 6g fat, and 20g carbohydrates. Approximate nutrition per 100g: 455 calories, 7g protein, 19g fat, and 64g carbohydrates. Values will vary with slice size and the chocolate used.