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Gingerbread Biscotti

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Ingredients

Warning0 allergens identified

Gingerbread Biscotti

2 ¼ cups all purpose flourplus more for the work surface

½ tsp baking powder

2 teaspoons ground ginger

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp salt

½ cup buttersoftened

¾ cup brown sugarpacked

2 eggs

¼ cup molasses

1 cup macadamia nutscoarsely chopped

11 ounces white chocolate chips

Instructions

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Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.

In a large bowl, beat the butter and sugar on medium speed with a hand mixer until light and fluffy, about 2-3 minutes. Add the eggs one at time, beating well after each addition, then beat in the molasses until incorporated. On low speed, beat in the flour mixture just until combined, then fold in the macadamia nuts.

Sprinkle flour on a work surface and turn the dough out onto it. Divide the dough in half and shape into (2) 12" logs that are about 2" wide, and flatten the tops slightly. Place on the prepared baking sheet and bake about 30 minutes, or until the top is cracked and the dough looks dry. Remove from heat and cool for about 10 minutes.

Reduce the oven temperature to 275 degrees. Line a second baking sheet with parchment paper and arrange the oven racks to the top and bottom thirds of the oven.

Place the logs on a cutting board and using a serrated knife, slice the biscotti slightly on the bias into about 1/2″ slices and place them cut side down onto the two prepared baking sheets. Place in the oven for 30-40 minutes or until dry and lightly browned, rotating the pans from top to bottom and front to back halfway through the baking time. Cool on wire racks.

Melt the white chocolate according to package instructions and set out a large sheet of waxed paper. Dip the biscotti in the melted chocolate or pipe decorative squiggles on top, sprinkle with sprinkles if desired, and place on the waxed paper to set. Enjoy!

Nutrition

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Tips & Tricks (5)

Toast Your Spices First 🌟
Bloom the ground ginger, cinnamon, and cloves in melted butter for 1-2 minutes before mixing with other ingredients to intensify their warm flavors and eliminate any raw spice taste.
Brown Your Butter for Depth 🧈
Cook the butter until it turns golden brown and nutty before incorporating it into the dough—this adds a sophisticated complexity that elevates the molasses flavor profile.
Chill Dough Between Slicing 🧊
Refrigerate the baked log for at least 2 hours before slicing to prevent crumbling and ensure clean, even cuts that showcase the beautiful cross-sections during the second bake.
Double-Dip White Chocolate Technique 🍫
Dip biscotti into melted white chocolate, let it set, then dip again for a luxurious coating that clings better and creates a professional-looking finish without excessive dripping.
Macadamia Nut Positioning Matters 🥜
Press macadamia nuts slightly into the dough before the first bake rather than mixing them in, so they stay visible and add textural contrast without breaking apart during slicing.