Let’s make gingerbread biscotti with white chocolate. This is a favorite for Christmas!

Do you enjoy biscotti recipes? I love these cookies so I share the recipes in hopes you will enjoy these too.

These sweet treats are favorite because they are so easy to make.

Now, let’s begin making the gingerbread biscotti with white chocolate. By the way, white chocolate and these gingerbread cookies is a great combination. Besides, look how pretty the white chocolate is against the color of the gingerbread.

Below I Share Another Cookie Recipe and The Equipment Needed to Make These Desserts

Incidentally if you enjoy baking, this an easy recipe for cinnamon sugar sweets is also fantastic.  By the way, this sweet cookie is filled with tons of flavor. These are truly so delicious I advise you think about making a double batch!

Equipment Needed:

• electric mixer
• rubber spatula
• parchment paper
• cookie sheets
• measuring cups and spoons
• double boiler or Wilton chocolate melt machine

Step 1: Preheating the Oven and Combining the Dry Ingredients

Preheat the oven at 350

Here, whisk flour, baking powder, ginger, cinnamon, nutmeg and cloves in a medium size bowl to combine well. This adds air for the gingerbread cookies which makes them lighter.

Step 2: Combining the Sugars and Butter Together

In the meantime, mix soften butter, sugar and packed brown sugar until well combined. Don’t rush this process. By the way, this step can take 5 minutes or so. To achieve a great gingerbread biscotti or cookie this step is important. Therefore, make sure it’s smooth.

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 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: Addin the Molasses

Next, add the molasses until well combined. Don’t you love the smell and taste molasses adds? I love it especially for these sweets!

Now, add the flour slowly at low speed to combine until well. Incidentally, the biscotti dough will be thick and bit sticky.

Shaping the Biscotti Dough into Logs Before Baking

Step 5: Dividing and Shaping the Logs

Here, divide the spiced biscotti dough in half and shape each half into 12″ log on the parchment paper covered cookie sheet. Place the gingerbread biscotti logs 3″ apart and flatten slightly. Damp fingertips work best for this process.

Baking These Sweets Before We Can Add the White Chocolate

Step 6: Baking and Drizzling the Chocolate

Now, bake the biscotti 22 – 25 minutes. Remove the sweets from the oven and cool for 15 minutes on the cookie sheet. Reduce the oven temperature to 325.

It’s particularly important, to carefully cut these spicy biscotti into 1/2 diagonal slices with a serrated knife. Place the cut side of the cookie down and return to the oven and bake 9 more minutes. Turn slices again and bake for 5-7 more minutes. Cool completely.

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 are looking for a great easy craft you should check this is a great project idea!  This is a full easy tutorial and budget friendly! This also makes a fantastic gift idea!

I hope you give these gingerbread biscotti with white chocolate a try. 

PIN THIS EASY RECIPE TO REMEMBER IT!

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Pumpkin Biscotti

Easy Applesauce

Date Nut Bread