Description
These Gingerbread Biscotti are crunchy, flavorful cookies infused with warm spices like ginger, cinnamon, and cloves, studded with macadamia nuts, and finished with a delicious white chocolate coating.
Ingredients
Scale
- 2 1/4 cups all purpose flour (plus more for the work surface)
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1/4 cup molasses
- 1 cup macadamia nuts (coarsely chopped)
- 11 ounces white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in the molasses until fully combined.
- Lower mixer speed and gradually add the flour mixture, mixing just until combined. Gently fold in the macadamia nuts by hand.
- Flour your work surface and turn the dough out onto it. Divide the dough into two equal portions. Roll each into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
- Bake the logs for about 30 minutes or until the tops crack and the dough looks dry. Allow to cool on the baking sheet for about 10 minutes.
- Reduce oven temperature to 275°F (135°C). Line two baking sheets with parchment paper.
- Transfer the cooled logs to a cutting board. Slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the prepared baking sheets.
- Bake the biscotti for 30 to 40 minutes, flipping trays halfway through. The biscotti should be dry and lightly golden. Cool completely on wire racks.
- Melt the white chocolate chips. Dip the cooled biscotti into the melted white chocolate or drizzle it on top.
- Allow the chocolate to harden completely before enjoying your gingerbread biscotti with a cup of coffee, tea, or hot chocolate.
Notes
- These biscotti make great holiday gifts.
- Store in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 159
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg