Gingerbread Biscotti

Gingerbread Biscotti is the perfect holiday cookie recipe. They’re crunchy, topped with white chocolate, and delicious dipped in a cup of coffee. During fall and all of winter, you’ll find me making batches of homemade biscotti and this gingerbread biscotti is my favorite twist on the Italian-style cookie. Warm spices and white chocolate combine to make these crunchy cookies a new classic. I love biscotti – it is my holiday weakness. I could eat one in the morning with my coffee, in the afternoon just for a snack, and at bedtime with my tea. I only make biscotti during the holiday season, so it is one of the treats I indulge in, and don’t feel one bit of guilt. This gingerbread biscotti combines two of my favorite things: a classic crunchy biscotti with Christmas gingerbread cookies. They just look and taste like the holidays!

Ingredients:
¼ cup butter softened
1 cup sugar
¼ cup molasses
3 eggs
2¾ cups flour
2¼ teaspoons baking powder
2¼ teaspoons ground ginger
2¼ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves

Instructions:
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Whisk together flour, salt, baking powder, ground ginger, cinnamon, and cloves.
With an electric mixer, beat sugar, molasses and butter until light and fluffy. Add eggs one at a time until combined.
Slowly add dry ingredients to the wet mixture until a thick dough forms. Chill in the refrigerator for 30 minutes.
Flour a clean surface and form dough into a round ball. Cut in half with a sharp knife. Roll each half into a log measuring 1/2″ thick and about 12″ long, 4″ wide. Transfer to the parchment lined baking sheet. They will spread just a little so leave a couple inches between each log.
Bake for 20-25 minutes. Let cool completely.
Heat oven to 250°F. Slice logs diagonally. Lay each slice flat on the baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes. Remove from oven and let cool completely before enjoying.
Optional topping: melt white chocolate wafers for dipping the cookies. Dust the tops with nutmeg for a finishing touch.

Tips:
– If you have gingerbread spice mix, use 1½ tablespoons instead of the ginger, clove, and cinnamon listed in the recipe.
– I like to chill the dough before baking because it keeps the logs from spreading too much while they bake. 30 minutes is enough, but you can refrigerate it for a few hours. If your dough is firm after chilling, let it warm at room temperature to soften so it’s easier to work with.
– If you store your gingerbread biscotti in an airtight container, they can keep well for up to one to two weeks! This makes them the perfect cookie to share with your friends and family this holiday season.

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