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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/2 teaspoon ground cloves - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup unsalted butter - 3/4 cup brown sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 cup chopped walnuts or pecans - 1/2 cup dried cranberries - 1 cup white chocolate chips You can switch nuts if you like. Try almonds or pistachios for a new taste. If you want gluten-free biscotti, use almond flour or a gluten-free blend. For a vegan option, replace the eggs with flax eggs. Use coconut oil or vegan butter instead of regular butter. These swaps will keep your biscotti tasty and fun! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This makes cleanup easy. 2. In a medium bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Set this aside for later use. 3. In a large bowl, cream the softened butter and packed brown sugar. Use an electric mixer until it is light and fluffy. 1. Add the eggs to the butter mixture one at a time. Mix well after each egg before adding the next. Stir in the vanilla extract until it blends in. 2. Gradually fold the dry mixture into the wet mixture using a spatula. Be careful not to overmix; just combine until you see no dry flour. 3. Gently fold in the chopped walnuts or pecans and the dried cranberries. Make sure they spread evenly throughout the dough. 4. Divide the dough into two equal parts. Shape each half into a log about 12 inches long on the prepared baking sheet. Leave some space between them. 1. Place the baking sheet in the oven. Bake for about 25-30 minutes. Check if the logs are lightly golden and firm. 2. After baking, let the logs cool for about 10 minutes. Use a serrated knife to slice each log diagonally into 1/2-inch thick pieces. 3. Lay the slices cut side down on the baking sheet. Return them to the oven for an additional 10-15 minutes. Flip the slices halfway for even crispness. 4. When they are crisp and firm, remove them from the oven. Let the biscotti cool completely. - For even baking, space the biscotti logs apart on the tray. This allows heat to flow. - Use a serrated knife to slice the biscotti after cooling slightly. This gives clean edges. - Bake until firm but not too hard. You want them crunchy yet not brittle. - Melt the white chocolate in short bursts. Stir after each burst to avoid burning. - Use a fork for a rustic drizzle look. A piping bag gives a cleaner, more controlled line. - Add a pinch of salt or a splash of vanilla to the melted chocolate for extra flavor. - Pair your biscotti with coffee or tea. They complement hot drinks perfectly. - Serve biscotti in a festive jar or box for holiday gatherings. They make a lovely display. - Wrap biscotti in cellophane with a ribbon. They make sweet gifts for friends and family. Pro Tips Use Fresh Spices: Ensure your ground spices are fresh for the best flavor. Old spices can lose their potency and affect the overall taste of your biscotti. Chill the Dough: For easier shaping, chill the dough for about 30 minutes before forming it into logs. This helps maintain the shape while baking. Perfect Slicing: Use a serrated knife to slice the biscotti logs for clean edges. A gentle sawing motion will prevent crumbling. Store Properly: Keep the biscotti in an airtight container at room temperature to maintain their crispiness. They can last for up to two weeks! {{image_4}} You can mix up the flavors in your gingerbread biscotti. Try adding more spices like allspice or cardamom. These spices give a warm, cozy taste to your biscotti. You can also use other dried fruits. Chopped apricots or figs add a nice twist. For some brightness, add a little citrus zest. Lemon or orange zest can really lift the flavors. If white chocolate isn’t your thing, consider dark or milk chocolate drizzle. They give a different flavor and look great, too! You can also sprinkle nuts or colorful sprinkles on top. This adds a fun touch. For a fun twist, serve your biscotti with dips. Try chocolate sauce or a sweet cream. It makes for a delightful snack. You can change up the shape of your biscotti. Make smaller logs for bite-sized pieces. Thicker logs give a heartier cookie. Different shapes can change the baking time. Thinner slices bake faster, while thicker ones take longer. Experiment with shapes to see what you like best! To keep your gingerbread biscotti fresh, store them properly. Use an airtight container to prevent moisture. Jars work well too, but ensure they seal tightly. Store them at room temperature. They stay crunchy longer this way. Avoid placing them in the fridge, as it can make them soft. You can freeze your biscotti for later use. First, let them cool completely. Then, wrap each piece in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for about three months. To serve, thaw them at room temperature. You can also heat them briefly in the oven for extra crispiness. If your biscotti lose their crunch, don’t worry! You can bring them back. Preheat your oven to 350°F (175°C). Place the biscotti on a baking sheet. Bake for about 5-10 minutes. This will refresh them nicely. If they are very stale, you might need a longer time. Check them often to avoid burning. What makes biscotti different from regular cookies? Biscotti are twice-baked and very dry. This makes them crunchy. Regular cookies are soft and chewy. The key is the baking method. Biscotti hold their shape and have a distinct texture. How long do biscotti last? Biscotti last for two weeks at room temperature. Store them in an airtight container. They can last even longer if you freeze them. Just remember to thaw them at room temperature. Can I make this recipe ahead of time? Yes! You can make the dough a day ahead. Just keep it in the fridge. You can also bake the biscotti ahead of time. They stay fresh for a long time. Why are my biscotti soft? If your biscotti are soft, they may not have baked long enough. They need to be dry and crisp. Make sure to follow the baking times closely. What to do if the dough is too sticky? If your dough is sticky, add a little more flour. Start with one tablespoon at a time. Mix gently until it reaches a manageable consistency. How can I fix overbaked biscotti? If your biscotti are too hard, you can soak them in coffee or tea. This softens them up. You can also store them in a sealed bag with a piece of bread overnight. Can I substitute fresh ginger for ground ginger? You can use fresh ginger, but it changes the flavor. Use one tablespoon of fresh ginger for one tablespoon of ground ginger. It adds a nice zing! What type of chocolate works best for drizzling? White chocolate is best for a sweet drizzle. You can also use dark chocolate for a richer taste. Melt it carefully for a smooth finish. Are there nut-free options for this recipe? Yes! You can skip the nuts entirely. You can add seeds or extra dried fruit instead. This keeps the biscotti delicious and nut-free. This blog post walked you through making delicious biscotti. We covered the key ingredients, step-by-step instructions, and useful tips for perfecting your bake. You learned options for substitutions and variations, plus storage and serving ideas. Biscotti is fun to make and easy to customize. I hope you feel inspired to try this recipe. Enjoy your homemade treats with coffee or tea, and share them with friends and family! Happy baking!

Gingerbread Biscotti with White Chocolate Drizzle

A festive treat combining the flavors of gingerbread with a sweet white chocolate drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup brown sugar, packed tightly
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup dried cranberries
  • 1 cup white chocolate chips (for the drizzle)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • In a medium mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined. Set this mixture aside for later use.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and packed brown sugar together until the mixture is light, fluffy, and pale in color.
  • Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract until well blended.
  • Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, stirring until just combined—be careful not to overmix.
  • Gently fold in the chopped walnuts (or pecans) and the dried cranberries until they are evenly distributed throughout the dough.
  • Divide the dough into two equal portions and shape each half into a log about 12 inches long on the prepared baking sheet, ensuring there is sufficient space between the logs for spreading while baking.
  • Place the baking sheet in the preheated oven and bake for approximately 25-30 minutes, or until the biscotti logs are lightly golden and firm to the touch.
  • Once baked, remove the logs from the oven and allow them to cool for about 10 minutes. Carefully slice each log diagonally into 1/2-inch thick pieces using a serrated knife for clean edges.
  • Lay the slices cut side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, flipping the slices halfway through, until the biscotti are crisp and firm.
  • As the biscotti cool completely, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring in between until the chocolate is smooth and fully melted.
  • For a decorative touch, drizzle the melted white chocolate over the cooled biscotti using a fork or a piping bag, creating patterns as desired.

Notes

Showcase the biscotti in a festive cookie jar or a decorative gift box.
Keyword biscotti, gingerbread, holiday cookies, white chocolate