From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Gingerbread Biscotti With White Chocolate & Lemon
Warning0 allergens identified
Gingerbread Biscotti With White Chocolate & Lemon
Gingerbread Biscotti
Lemon White Chocolate Topping
To Make The Biscotti
1
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2
In a small bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, allspice, cardamom, and nutmeg.
3
In a large mixing bowl, beat the butter, white sugar, and brown sugar together until light and fluffy, 2-3 minutes. Add the molasses and vanilla extract. Then, add the eggs one at a time, mixing until thoroughly combined. Add the flour mixture until you have a stiff, but sticky, dough.
4
Using damp or floured hands, divide the dough into two equally-sized balls. Place the balls of dough next to each other on the parchment-lined sheet pan. Then, working one at a time, shape each ball into a smooth rectangular log that is approximately 7x4x1'', leaving a couple of inches of space around the logs. Continue wetting or flouring your hands as needed. The logs should be parallel on the sheet pan.
5
Place the sheet pan on top of another sheet pan so that you have a double pan (this will prevent the bottom of the cookies from burning). **Bake for 20-25 minutes, rotating halfway through until the top of the logs are dry and the edges are just starting to turn golden-brown. Remove from the oven and allow to cool for 10 minutes.
6
Lower the oven to 300°F. Meanwhile, slice the biscotti at a diagonal into 3/4'' cookies using a sharp serrated knife. Discard the very ends or save them for a snack!
7
Place the sliced biscotti cut-side up on the parchment-lined sheet pan. Bake for 8-10 minutes until the tops are dry, but not burnt. Flip the biscotti, and bake for another 8-10 minutes, until the tops are dry and crisp.
8
Let the cookies cool on a rack. They will crisp up more as they cool.
Drizzle & Decorate…
1
In a microwave-safe bowl, microwave the white chocolate in 15-30 second increments, stirring in-between, until it's just melted. Place a piece of parchment paper under the cooling rack topped with the biscotti to prevent a big mess!
2
Using a piping bag or the tines of a fork, drizzle the white chocolate over the tops of the cookies. Immediately sprinkle with lemon zest and coarse sugar. Let the white chocolate harden, 15-20 minutes.
3
Enjoy the biscotti with hot coffee, tea, or brandy!
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices 🌟Toast the cinnamon, ginger, cardamom, nutmeg, and allspice in a dry pan for 1-2 minutes before adding to the dough to intensify their warm flavors and eliminate any staleness.
- Master the Double Bake 🍪After the first bake, let the loaves cool for 10 minutes before slicing at a 45-degree angle; this prevents crumbling and ensures clean, professional-looking biscotti.
- Precision Molasses Measurement 📏Lightly oil or spray your measuring cup before measuring unsulphured molasses to help it release cleanly without sticking, ensuring accurate ratios for proper texture.
- White Chocolate Tempering Trick 🍫Melt white chocolate gently over a double boiler and let it cool slightly before drizzling to prevent it from sliding off the biscotti; add a tiny drop of coconut oil if too thick.
- Zest at the End ✨Reserve half your lemon zest to sprinkle on top immediately after white chocolate drizzling while it's still tacky, preserving the bright citrus aroma and visual appeal.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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