Gingerbread White Chocolate Biscotti

Elegant, thin and crisp slices of warm, sweet gingerbread biscotti with a hint of cinnamon and cloves, dotted with a scattering of white chocolate are a year round treat in my house. Redolent of those spices we associate with colder weather…well guess what, these wonders taste just as good in July!

Gingerbread White Chocolate Biscotti

By definition, biscotti are a twice baked treat; the word biscotti comes from the Latin word biscoctus, meaning twice baked or cooked. The dough is formed into logs, baked, cooled and baked again. Italians use the word “biscotti” to refer to all kinds of cookies, but North Americans use the term to refer only to that long, crisp, twice-baked Italian cookie. Enjoyed in Italy for over 500 years, these cookies became popular in North America in the 1990’s when gourmet coffee shops started popping up everywhere and biscotti were the perfect treat to accompany that steaming latte or macchiato. Many thanks to Susan Russo from NPR for her excellent article on the history of this delectable cookie.

And now, the answer to that all important question, how are biscotti different from mandelbroidt? The main difference is that mandelbroidt are made with more oil or butter than biscotti, so the resulting cookie is a bit richer and softer. I searched long and hard for the perfect recipe for gingerbread biscotti and this one from All Stirred Up : the Best Recipes from the Women’s Culinary Network qualified on every count. Your house is going to fill up with the enticing aromas of ginger, cinnamon and cloves while these biscotti bake so don’t count on these goodies remaining a secret for long. The really good news is that these treats will last and stay crispy and delicious packed away in an airtight container in your cupboard; that is, if you can keep their location a secret. And if you figure that one out, please let me know. This recipe is a real favorite in my family and I think that it’s going to be one in yours as well.

Assemble your ingredients and we’re ready to begin!

Beat the eggs and sugar until light and fluffy. Add the rest of the ingredients in the order described in the recipe directions below and beat on low speed until just combined. This can all be done by hand in a bowl if you don’t want to drag out your mixer. Refrigerate the dough overnight. No ifs or buts about it. 

Wet your hands with water and remove half of the dough from your container.  Place the dough on a parchment lined 11 X 17 inch baking sheet. Wet your hands again and gently nudge your dough into a 11 X 3 inch rectangle about 1 inch thick. (This size is approximate.) Make the edges as neat as you can. Only place one rectangle of dough on a baking sheet. Use a second baking sheet for the rest of the dough. The dough spreads considerably when baked.

Sprinkle the dough with 1 tablespoon of coarse sugar (I used Lantic raw sugar but turbinado sugar is also a great choice).

Preheat your oven to 350 F. and bake each pan of biscotti dough separately on the middle rack of your oven for 30 minutes.

Remove the freshly baked biscotti loaf from the oven and allow it to cool for 30 minutes or more. Lift the biscotti loaf off the parchment paper gently and place it on your cutting board (if you feel nervous about this, simply place the parchment paper with the biscotti loaf on your cutting board)  and using a serrated knife, cut the biscotti loaf into 1/2 inch slices on a gentle angle (about 30 degrees, if you were paying attention in geometry class. See, studying math was important after all).

Return the sliced biscotti to the parchment lined baking sheet. You can stand the individual biscotti up or place them cut side down on the baking sheet. 

Reduce the temperature of the oven to 300 F. Bake the sliced biscotti at 300 F. on the middle rack of the oven for 12-15 minutes.

Allow them to cool, and enjoy. These biscotti keep very well in an airtight container in the cupboard. No need to freeze them. They last…that is if no one finds the container. I’d love to discuss this at further length but I’m hearing very loud crunching sounds coming from the kitchen. 

Print Recipe

Gingerbread White Chocolate Biscotti

Cookies, Cakes and Desserts

By All Stirred Up : the Best Recipes from the Women’s Culinary Network – Serves: 40

Prep Time: 60 minutes – Cooking Time: 45 – Total Time: 105 minutes

Elegant, thin and crisp slices of warm, sweet gingerbread biscotti with a hint of cinnamon and cloves, dotted with a scattering of white chocolate.

Ingredients

• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup vegetable oil
• 1/3 cup molasses
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons ground ginger (yes, 2 TABLESPOONS)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 9 ounces white chocolate chips
• 2 tablespoons of coarse or turbinado sugar for sprinkling before baking

Instructions

1

In a bowl, beat the eggs with the granulated sugar until light and fluffy.

2

Add the brown sugar and continue beating. Add the oil in a thin stream, then the molasses and vanilla.

3

In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves.

4

Add to the egg mixture, stirring just until combined. Stir in the white chocolate chips.

5

Refrigerate the dough overnight until firm.

6

Preheat the oven to 350 F.

7

Wetting your hands with water, divide the dough in half.

8

Wet your hands again and shape each half of the dough into a rectangle about 3 inches wide and 11 inches long on a parchment lined baking sheet.

9

Sprinkle 1 tablespoon of coarse sugar or turbinado sugar on each of the two loaves of dough.

10

Bake one pan at a time on the center rack of the preheated oven for 30 minutes.

11

Let the biscotti loaf cool on the baking sheet on a cooling rack for at least 30 minutes.

12

Transfer the baked loaf to a cutting board.

13

Using a serrated knife, cut the loaf into 1/2 inch slices on a gentle angle.

14

Place the sliced biscotti either cut side down or standing up on a parchment lined baking sheet.

15

Reduce the temperature of the oven to 300 F.

16

Return the sliced biscotti to the oven and bake on the center rack for 12-15 minutes.

17

Allow the biscotti to cool completely before storing in an airtight container.

This recipe is sure to become a much requested family favorite.