Let’s make the best gingerbread biscotti with white chocolate drizzle. This is one of my favorite gingerbread recipes, especially for Christmas!Jump to Recipe
I absolutely adore biscotti recipes! There’s something about homemade biscotti paired with a steaming cup of coffee or hot chocolate, complete with mini marshmallows or any other hot beverage, that brings me immense joy.
I have a deep affection for all kinds of biscotti, be it classic chocolate biscotti, almond biscotti, or anything dark chocolate-related. The amazing crunchy texture and the simplicity of making biscotti make these the perfect treat, especially during the busy holiday season.
Among my favorites are these gingerbread biscotti with white chocolate. The combination of white chocolate and these gingerbread cookies is truly perfection! Moreover, the contrasting colors of the white chocolate against the gingerbread biscotti make them visually appealing. Let’s get started with this easy gingerbread biscotti recipe.
What Is Biscotti?
Biscotti is a type of Italian cookie that is known for its distinctive shape and texture. The word “biscotti” translates to “twice-baked” in Italian, which refers to the unique baking process involved in making these cookies. Biscotti are typically oblong or rectangular in shape and are baked twice to achieve a dry and crunchy texture.
The dough for the biscotti is initially shaped into a log and baked until it becomes firm and golden. After the first baking, the log is removed from the oven and allowed to cool slightly. Then, it is sliced into individual cookies and baked again to crisp them up. This double-baking method gives biscotti their characteristic hard and dry consistency, making them perfect for dipping into beverages like coffee, tea, or hot chocolate.
Biscotti can be made with various ingredients and flavors, including nuts, dried fruits, chocolate, and spices. They are often enjoyed as a treat on their own or served alongside hot drinks, where their sturdy texture holds up well. Biscotti have become popular worldwide and are beloved for their crunchy texture, versatility, and ability to be stored for longer periods compared to other cookies.
Is Biscotti Supposed To Be Soft Or Hard?
Biscotti are traditionally meant to have a hard and crunchy texture. The double baking process they undergo gives them their dry and firm consistency. This makes them ideal for dipping into beverages like coffee or tea, as the biscotti can hold up without becoming soggy. The hardness of biscotti allows them to have a longer shelf life compared to soft and moist cookies. They also freeze very well in an airtight container.
Some individuals may prefer their biscotti to have a slightly softer texture. In such cases, the baking time can be adjusted to achieve a slightly softer or chewier result. I actually have done this and I can tell you it definitely makes the biscotti softer.
Why Didn’t You Get The Perfect Crunchy Cookie?
Reasons Biscotti Didn’t Get Crispy
There could be several reasons why your biscotti didn’t turn out crispy. Let’s explore some factors:
Baking Time: Biscotti require a longer baking time to achieve the desired crunchiness. If you didn’t bake them long enough during the second time of baking, they didn’t have enough time to dry out and become crispy.
- Oven Temperature: An accurate oven temperature is crucial for baking biscotti. If your oven runs too cool, it may not have provided enough heat to properly dry out the cookies. Consider checking the temperature of your oven with an oven thermometer. **Tip: I have a thermometer in my oven all the time.**
- Slicing Thickness: The thickness of the biscotti slices can impact their texture. If the slices were too thick, they may not have dried out completely, resulting in a softer texture.
- Cooling and Storage: Proper cooling and storage is important for biscotti. Allow the biscotti to cool completely on a wire rack before storing them in an airtight container. Moisture can soften the biscotti, so be sure to store them in a dry place.
By following these steps, you should be able to achieve the desired crispy texture in your biscotti.
Below I Share Another Recipe and The Equipment Needed to Make These Desserts
- electric stand or hand mixer
- rubber spatula
- parchment-lined baking sheet
- measuring cups and spoons
- double boiler or Wilton chocolate melt machine
- sharp serrated knife
- wire rack
Step 1: Preheating the Oven and Combine the Dry Ingredients
Preheat the oven at 350
Here, in a medium bowl whisk all-purpose flour or measure to measure gluten-free flour, baking powder, ground ginger, and other warm spices such as cinnamon, nutmeg, and cloves. This adds air to the gingerbread biscotti recipe and makes for a lighter cookie.
Step 2: Combining the Sugars and Butter Together
In the meantime, in a large bowl mix the softened butter, sugar, and packed brown sugar until well combined. Mix this at medium speed. Don’t rush this process. This step can take 5 minutes or so. To achieve a great gingerbread biscotti or cookie this step is important.
Step 3: Making Sure to Scrape the Sides of the Bowl
It’s especially important to scrape the sides of the bowl and add the large eggs until well combined into the gingerbread cookies.
Tip: It’s important to scrape the sides of the bowl to make sure all the ingredients are combined well. As a rule, I scrape the sides after every step. I understand some say this isn’t necessary with stand mixers. But trust me and take the time to do this step.
Step 4: Adding the Molasses
Next, add the molasses until well combined. Don’t you love the smell and taste molasses adds? I love it, especially for this crispy treat!
Now, add the flour slowly at low speed to combine well. Incidentally, this is a stiff dough and a bit sticky.
Shaping the Biscotti Dough into Logs Before Baking
Step 5: Dividing and Shaping the Logs
Here, divide the dough in half and shape each half into thick dough forms.
Next, shape a 12″ log on the prepared baking sheet. Place the gingerbread biscotti logs 3″ apart and shape them into a flat log. Wet hands work best for this process
Baking These Sweets Before We Can Add the White Chocolate
Step 6: Baking and Drizzling the Chocolate
Now, to bake the gingerbread, the first time bake the biscotti for 22 – 25 minutes. Remove them from the oven and cool for 15 minutes on the baking pan. Reduce the oven temperature to 325.
It’s particularly important, to carefully cut these biscotti into 1/2 thick diagonal slices with a serrated knife. Next, place slices cut side down and return them to the oven for the second bake for 9 more minutes. Turn slices again and bake for 5-7 more minutes for a crisp cookie. Cool completely on a wire rack.
Melt good quality white chocolate. Place waxed paper under a cookie cooling rack and drizzle the spicy gingerbread biscotti with the white chocolate.
Incidentally, if you enjoy baking, this easy recipe for cheesecake is also fantastic! By the way, this sweet cookie is filled with tons of flavor. These are so delicious I advise you to think about making a double batch!
I hope you give these gingerbread biscotti with white chocolate a try because they are truly delicious!
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Best Gingerbread Biscotti with White Chocolate
- electric mixer
- cookie sheets
- parchment paper
- serrated knife
- cookie cooling rack
- double boiler or Wilton chocolate melt
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/2 cup dark brown sugar packed
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 2 large eggs room temperature
- 3 tbsp molasses
- 2 1/2 cups all-purpose flour or measure to measure gluten free flour
- 2 tsp baking powder
- 1/4 cup melted white chocolate