BEST GINGERBREAD BISCOTTI WITH WHITE CHOCOLATE

   

 

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. Preheat oven to 350. Cover cookie sheet with parchment paper Whisk flour, ginger, clove, cinnamon, nutmeg, and baking powder to combine well.

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. Combine butter, sugar, and brown sugar. Beat well on medium/high and scrape down the sides of the bowl

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. Add the eggs and mix well.

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 Adding Drizzle of White 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.

Enjoy the best biscotti recipe!