These Gingerbread Biscotti are the perfect spiced biscotti to go with your morning coffee or afternoon tea, this holiday season!
Did you know that today is National Gingerbread Cookie Day?? And what a perfect time of year it is, for all things gingerbread, amiright?? The molasses. The spices. The aroma that just says, the holidays are here. And how fun are gingerbread biscotti, dipped in white chocolate and sprinkles?!?
Just imagine having one of these to dunk in your coffee in the morning, or as part of an afternoon pick-me-up with a mug of hot tea. Ahhhh. Pure bliss, I tell ya!
These gingerbread biscotti took a little longer than some to bake, but let me tell you – they are worth the wait. I love the gorgeous color of gingerbread baked goods, and when these are dipped into white chocolate, it just makes that color pop all the more.
Put a few in a pretty glass jar or wrap in a pretty plastic bag with festive ribbon, and you have a gorgeous and delicious hostess or teacher gift, ready to go! You could pair with a bag of coffee or a box of tea bags, for a little extra something!
How to make Gingerbread Biscotti:
1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat mat or parchment paper; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt; set aside.
3. In the bowl of a stand mixer, fitted with the paddle attachment (or a large mixing bowl, if using a hand mixer), add the brown sugar and applesauce and mix until combined. Add the eggs and molasses and mix well.
4. With the mixer on low speed, slowly add in the dry mixture, and mix until just combined. My mixture was pretty sticky, so don’t be surprised by that.
5. Onto your prepared baking sheet, divide the dough into 2 loaves, shaping each loaf into a rectangle about 4 inches wide and 9 inches long*. Depending on the size of your baking sheet, you may be able to put both of one, just give them space to spread a bit. Otherwise, use two baking sheets. Bake for 35 minutes, then remove from oven and allow to cool for 10-15 minutes.
6. Starting at one short end of the loaves, cut into ¾” pieces, and lay flat on your baking sheet(s). Bake for an additional 15 minutes, until nice and crunchy.
7. Remove from oven and allow to cool completely.
8. Once biscotti have cooled completely, melt your white chocolate morsels and oil in a wide and shallow, microwave safe dish. Heat in 30 second increments, stirring in between sessions, until chocolate is almost completely melted. Then just keep stirring until all melted.
9. If using sprinkles, you will want to have them in a bowl or dish that is easy for you to grab or dip into.
10. Lay out a sheet of wax or parchment paper (I prefer wax paper for this step), Melt 1/2 cup white chocolate chips and 3 tbsp vegetable oil in a bowl in the microwave. Dip one side of each biscotti into the melted chocolate, coating that side completely. Then immediately dip into sprinkles or use hand to sprinkle onto coated side, then lay on the wax paper to dry. Repeat until all biscotti are decorated to your liking!
11. Store in an airtight container for up to a week. These make great teacher or hostess gifts, too!
Can you freeze Gingerbread Biscotti:
You sure can!
To freeze before baking: Form your dough into the two loaves, wrap in plastic wrap, then place into a large resealable plastic bag. Remove excess air, seal, and freeze. Just set out to defrost for about half an hour (up to an hour, if needed) before baking.
To freeze after baking: Place the cooled, baked biscotti in a resealable freezer safe bag or container. Set them out for 30 minutes – 1 hour before ready to serve. I recommend freezing the baked biscotti without the white chocolate coating and doing that part,along with the sprinkles, when you are ready to serve them!
Like this recipe? Then check out these other gingerbread recipes (and even more at the bottom of the post!)
– Pecan Gingerbread Thumbprint Cookies
– Gingerbread Bars with Maple Cream Cheese Frosting
Add these Gingerbread Biscotti to your holiday baking – and gifting – list!
Follow me on Pinterest for more great recipes!
Gingerbread Biscotti
Ingredients
- 3 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup brown sugar
- 1/2 cup applesauce
- 2 eggs
- 1/3 cup molasses
- 1 cup white chocolate morsels
- 2 Tbsp olive or vegetable oil
- Sprinkles for decorating, optional
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat mat or parchment paper; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt; set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment (or a large mixing bowl, if using a hand mixer), add the brown sugar and applesauce and mix until combined. Add the eggs and molasses and mix well.
- With the mixer on low speed, slowly add in the dry mixture, and mix until just combined. My mixture was pretty sticky, so don’t be surprised by that.
- Onto your prepared baking sheet, divide the dough into 2 loaves, shaping each loaf into a rectangle about 4 inches wide and 9 inches long*. Depending on the size of your baking sheet, you may be able to put both of one, just give them space to spread a bit. Otherwise, use two baking sheets. Bake for 35 minutes, then remove from oven and allow to cool for 10-15 minutes.
- Starting at one short end of the loaves, cut into ¾” pieces, and lay flat on your baking sheet(s). Bake for an additional 15 minutes, until nice and crunchy.
- Remove from oven and allow to cool completely.
- Once biscotti have cooled completely, melt your white chocolate morsels and oil in a wide and shallow, microwave safe dish. Heat in 30 second increments, stirring in between sessions, until chocolate is almost completely melted. Then just keep stirring until all melted.
- If using sprinkles, you will want to have them in a bowl or dish that is easy for you to grab or dip into.
- Lay out a sheet of wax or parchment paper (I prefer wax paper for this step), Melt 1/2 cup white chocolate chips and 3 tbsp vegetable oil in a bowl in the microwave. Dip one side of each biscotti into the melted chocolate, coating that side completely. Then immediately dip into sprinkles or use hand to sprinkle onto coated side, then lay on the wax paper to dry. Repeat until all biscotti are decorated to your liking!
- Store in an airtight container for up to a week. These make great teacher or hostess gifts, too!
Notes
More glorious gingerbread recipes:
Candied Ginger-bread Snaps by Culinary Adventures with Camilla
Cranberry Gingerbread Upsidedown Cake by Cheese Curd In Paradise
Gingerbread Bars with Cream Cheese Frosting by Hezzi-D’s Books and Cooks
Gingerbread Biscotti by Sweet Beginnings
Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
Gingerbread Cheesecake Dip by Kate’s Recipe Box
Gingerbread Donuts by The Redhead Baker
Gingerbread Hot Cocoa by Our Good Life
Gingerbread Shortbread by Palatable Pastime
Gingerbread Waffles by Caroline’s Cooking
Pogen’s Ginger Snaps (Copycat) by Karen’s Kitchen Stories
Gorgeous. They would make a perfect gift as well.