Super easy to make Gingerbread Biscotti is the italian cookie that needs to be on your holiday dessert table.
Prep Time10 minutesmins
Cook Time55 minutesmins
10 minutesmins
Total Time1 hourhr5 minutesmins
Course: Baking, Breakfast, brunch, cookie
Cuisine: American, Italian
Keyword: biscotti
Servings: 24
Calories: 178kcal
Author: Kellie
Equipment
1 baking sheet
Ingredients
2 1/4cupsall-purpose flour
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1cupgranulated sugar
1tspground ginger
1/2tspground cinnamon
1/2tspground cloves
1/2 tspground nutmeg
1/2teaspoonkosher salt
3large eggs room temperature
1tspbalsamic vinegar
2tbspmolasses
12ouncesdark chocolate meltedI used Ghirardelli Melting Wafers but you can use chopped dark chocolate, not chips
1/4cupfinely chopped crystalized ginger
Instructions
Preheat oven to 350 degrees
In the bowl of an electric mixer, stir the flour, baking soda, baking powder, sugar and salt until combined.
In a small bowl, whisk together the eggs, vinegar and molasses. Add the egg mixture to the dry ingredients and beat until a dough has formed.
Turn the dough out onto a lightly floured surface and form into a ball.
Divide the ball in half and form each half into a log measuring approximately 12 inches long and 2 inches wide.
Place the logs on a baking sheet lined with parchment and lightly floured about 3 inches apart.
Bake the dough on the middle rack for 40 minutes or until they are firm all over. Remove the logs from the oven and let cool for a few minutes.
On a cutting board, slice the logs on a diagonal about 1/2 inch thick. Place the slices back on the baking sheet and bake them for 10 minutes on each side or until golden.
Cool the biscotti to room temperature and then, using a pastry bag or ziplock bag with the tip cut off, drizzle the melted chocolate all over the biscotti. Immediately sprinkle with the chopped ginger.
Allow to cool so the chocolate sets. Store in an airtight container.