From the cookie cutter to the cookie cutter, you can see so many variations of gingerbread can be found — can you tell which one I used? I used the same cookie cutter to create the shape of this biscotti, so be sure to use the same size round cutter to get the same shape. This is one of the kids favorite recipes, so I like to make double the amount — this recipe makes two dozen.
I have been making biscoff cookies from the Diane Kochilas cookbook for as long as I can remember. If you haven’t heard of this book, do a quick google search to discover the wonderful recipes, hints, and tips she provides. One of her best is a yummy cookie that is made from a recipe for a biscotti.
I love baking. I love experimenting with different recipes and bringing them to new heights. I am always on the look for different ways to create quality baked goods. When I am not testing recipes, I am thinking of new ways of baking.. Read more about chocolate biscotti recipe and let us know what you think.
It was around the Christmas season, and I was at Starbucks, when I first saw gingerbread biscotti.
The frosting on the Starbucks biscotti was wonderful. I couldn’t tell you how the frosting was prepared.
I had a feeling it was… wonderful!
And, to be honest, I didn’t give much thought to how the biscotti were prepared.
They went well with my coffee Americano.
That was the only thing that mattered.
There was never enough of anything. Two seemed like a lot.
I’ve spent a lot of time thinking about those delicious cookies in the years since I moved abroad.
Gingerbread biscotti, you’ve been missed. I’ve been missing you terribly.
I attempted to make my own a few times, and although they were excellent, they were not “Starbucks good.” Something wasn’t quite right. It had something to do with the frosting.
Then, at long last!
While eating one of my Macadamia Nut White Chocolate cookies, it dawned to me that white chocolate may just be the answer to all of my problems!
The addition of white chocolate chips to the batter and pouring melted white chocolate over the biscotti made all the difference.
I’m still curious about Starbucks’ gingerbread biscotti recipe.
All I know is that the biscotti I made tasted just as good as (if not better than) the Starbucks biscotti.
I went ahead and threw in a few hazelnuts, feeling a bit snarky.
Because white chocolate has a lower burning point than other kinds of chocolate, melting it is a little different.
When I tried to melt white chocolate for the first time, it seized and became useless.
The next time, I used Craftsy’s excellent instructions.
I used a double boiler, being careful not to overheat the chocolate, and added the chips one at a time, allowing them melt somewhat before adding more. Win!
Biscotti with Gingerbread and White Chocolate
|Prep time||Time: 20 minutes|
|Cook time||Time: 40 minutes|
|Total amount of time||1 hour|
These gingerbread white chocolate biscotti are simple to make, delicious, and perfect for the holidays! They’d be ideal as a hostess gift! Dip them in milk, coffee, or even a glass of your favorite dessert wine.
- 2-and-a-half cups flour
- 2 tblsp. baking powder
- 2 tblsp cinnamon powder
- 2 tblsp. ginger powder
- a pinch of garlic
- a quarter teaspoon of black pepper
- kosher salt, 1/2 teaspoon
- 1/2 cup sugar (dark brown)
- 1/2 cup sugar (granulated)
- 1 tablespoon molasses (dark)
- 1/2 cup softened unsalted butter
- 2 eggs
- 2 tblsp vanilla essence
- 1/2 cup roughly chopped hazelnuts (you may use walnuts or pecans instead!)
- 1 pound white chocolate chips (distributed)
- 1 beaten egg white
- Colored sugar and/or sprinkles (as desired for decorating)
Easy to create, delicious, and gorgeous gingerbread white chocolate biscotti!
It may be difficult to melt white chocolate. In addition to the instructions in the recipe, I found this Craftsy instructional to be very useful.
|Preheat the oven to 350 degrees Fahrenheit, and line a large baking sheet with parchment paper. Combine flour, baking powder, cinnamon, ginger, cloves, pepper, and salt in a medium mixing basin. Combine sugars, molasses, butter, 2 whole eggs, and vanilla in a large mixing basin. Combine the flour and sugar mixtures. Combine roughly chopped nuts and 1/2 cup white chocolate chips in a mixing bowl. The dough will be very sticky. Divide the dough in half with moist hands (or hands coated with nonstick spray) and place one half on the parchment-lined baking sheet. Form half of the dough into an 11-inch-long (about 2-inch-wide) loaf, then repeat with the remaining dough. Both loaves may be baked on the same big cookie sheet. Alternatively, two smaller cookie sheets may be used. In a small bowl, whisk the egg white until frothy and loose. Brush the tops and sides of each loaf with egg white.|
|Preheat oven to 350°F and bake loaves for 25 minutes, or until golden brown all over. Allow to cool to a lukewarm temperature (about 25 minutes) Transfer each loaf to a cutting board with care. Cut loaves diagonally into 1/2-inch wide slices with a sharp knife (you might find it easier to use a sharp serrated knife) Place slices on a baking sheet, cut side down, and bake for another 12 minutes, turning biscotti after 6 minutes. Allow to cool fully.|
|To melt white chocolate, make a “double boiler” by filling a small to medium saucepan halfway with water and then placing a bowl snugly over the saucepan but without touching the water.
It’s critical to maintain the interior of the bowl dry and avoid allowing any extra liquid to come into contact with the melting white chocolate, since this may cause it to seize. (Be wary of any moisture that may escape from any leaking steam.)
Bring the water to a low boil, then reduce to a low heat. As the chocolate melts over indirect heat, mix in 1/4 cup white chocolate chips with a clean, dry spoon. Continue swirling as you add more chips.
Remove the chocolate from the fire when it is nearly fully melted.
Drizzle molten chocolate over cooled biscotti using a dry fork or spoon, then top with sprinkles and/or colored sugar, if preferred.
|I pour melted chocolate into a plastic sandwich bag, cut off a tiny piece, and squeeze the chocolate out occasionally (like a pastry bag).|
|Refrigerate biscotti in an airtight jar at room temperature.|