Gingerbread Biscotti White Chocolate (Printable)

Crunchy gingerbread biscotti with warm spices and creamy white chocolate coating. Ideal for festive snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Wet Ingredients

09 - 1/2 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/3 cup unsalted butter, melted and cooled
12 - 2 large eggs
13 - 1/4 cup molasses
14 - 1 teaspoon pure vanilla extract

→ White Chocolate Coating

15 - 8 ounces white chocolate, chopped or chips

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk granulated sugar, brown sugar, melted butter, eggs, molasses, and vanilla extract until smooth.
04 - Stir wet mixture into dry ingredients until a sticky dough forms.
05 - Divide dough in half. Shape each half into a 10-inch long, 2-inch wide log on the prepared baking sheet, flattening slightly.
06 - Bake logs at 350°F for 25 minutes until puffed and set. Remove from oven and cool for 10 minutes.
07 - Reduce oven temperature to 300°F.
08 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange slices cut side down on the baking sheet.
09 - Bake slices for 12 minutes, turn over, then bake another 10 to 12 minutes until crisp and golden. Cool fully on a wire rack.
10 - Melt white chocolate in a heatproof bowl over simmering water or in short microwave intervals, stirring until smooth.
11 - Dip one end of each cooled biscotti into melted white chocolate. Allow excess to drip off and rest on parchment until set.

# Expert Advice:

01 -
  • These biscotti stay impossibly crisp for weeks, making them the perfect homemade gift that actually says 'I spent time thinking about you'
  • The warm spices create that cozy gingerbread magic without requiring you to be a pastry expert
  • They're the ideal excuse to dunk something in coffee guilt-free, because technically you're dunking a biscuit
  • White chocolate coating transforms simple spiced cookies into something that looks like you bought them from a fancy bakery
02 -
  • The molasses is non-negotiable—it's what creates that gingerbread flavor that makes people stop and ask what they're tasting. Honey or syrup won't give you the same depth
  • Don't skip cooling the butter before adding it to the eggs. I learned this the hard way when my first batch came out with a slightly scrambled taste
  • The serrated knife is essential for slicing. A regular knife will compress the logs instead of cutting them, giving you dense biscotti instead of crispy ones
  • White chocolate burns easily, so if you use a microwave, stop before you think you're done. It will continue melting from residual heat
03 -
  • If you want extra crunch and richness, toast 1/2 cup of almonds or pecans, chop them roughly, and fold them into the dough just before shaping. They add texture that makes these feel even more special
  • For a spicier version that really wakes up your palate, increase the ginger to 2 teaspoons or add a tiny pinch of black pepper—it sounds strange until you taste it and realize black pepper deepens ginger's heat
  • Pair these with strong espresso, creamy chai, or even a sweet dessert wine. They're designed to be half-dunk, half-savor cookies

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