Gingerbread Biscotti
These crunchy, spicy gingerbread biscotti are the perfect holiday treat. Dipped in chocolate and decorated with festive sprinkles, they're irresistible!
Servings: 30 biscotti
Calories: 165kcal
Ingredients
- ½ cup butter softened
- ½ cup sugar
- ½ cup brown sugar, firmly packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup pecans, roasted & coarsely chopped (see notes for how to roast)
- 8 ounces white chocolate melted
- Garnish: red and green sprinkles
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- Place butter in an electric mixer and beat at medium speed until creamy.
- Continue beating while gradually adding sugars. Add eggs and continue beating until well mixed.
- In a medium bowl, combine flour, baking powder, spices and salt. Add to creamed mixture, beating at low speed until blended.
- Stir in chopped pecans.
- Divide dough in half and shape each into a log 2” wide x 10" long. Place on the prepared cookie sheet.
- Bake for 25 minutes. Remove from the oven and place the cookie sheet on a wire rack. Let the biscotti logs cool for 5 minutes then remove them and set them on a wire rack until cool to the touch.
- Reduce the oven temperature to 325°F. For the next step you will use ungreased cookie sheets.
- To finish the biscotti, slice each log crosswise into ½” slices. Use a serrated knife to make it easier. Place the slices on the ungreased cookie sheets.
- Bake for 7 minutes then turn the biscotti over and bake another 7 minutes. Remove from the oven and cool completely on a wire rack.
- Melt the white chocolate in a microwave-safe dish in 30-second increments, stirring in between, until melted. It usually takes about 1 to 1-½ minutes.
- Line a cookie sheet with wax paper. Dip about ⅓ of one end of the biscotti in melted white chocolate. Place on the wax paper until the chocolate hardens. (If you would like to add sprinkles for the holidays do so immediately after dipping.
Notes
HOW TO ROAST PECANS
Place pecan halves on an ungreased baking sheet and roast in a preheated 350°F oven for 8 minutes, turning halfway through.
STORING/FREEZING
Store biscotti in an airtight container at room temperature for up to two weeks.
Freeze the cooled biscotti in a freezer-safe container or bag. They’ll last up to three months. When ready to enjoy, let them thaw at room temperature.
Nutrition
Calories: 165kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 57mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 115IU | Vitamin C: 0.04mg | Calcium: 41mg | Iron: 1mg
