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Crispy Gingerbread Biscotti with White Chocolate & Holiday Sprinkles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 62 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Approximately 48 biscotti cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These crispy gingerbread biscotti are infused with classic warming spices like ginger, cinnamon, and cloves, lightly sweetened with molasses and sugar. Perfectly baked to a crunchy texture, they are ideal for dipping into your favorite coffee during the holidays. Finished with a decadent dip in white chocolate and festive colored sprinkles, these biscotti bring a charming holiday touch to your breakfast or dessert table.

Ingredients

Scale

Wet Ingredients

  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup sugar
  • ¼ cup molasses

Dry Ingredients

  • 2 ¼ cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 ½ tbsp ground ginger
  • 1 ¼ tsp ground cinnamon
  • 1 ½ tsp ground cloves
  • ¼ tsp freshly grated nutmeg

Toppings

  • ⅓ cup white chocolate chips
  • Red and green colored sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, beat together the vegetable oil, eggs, sugar, and molasses until the mixture is well combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ground ginger, cinnamon, cloves, and freshly grated nutmeg until evenly distributed.
  4. Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms that holds together well.
  5. Shape Logs: Divide the dough in half. On a lightly floured surface, roll each half into a log about 18 inches long, matching the length of your cookie sheet. Place both dough logs onto the prepared baking sheet and gently pat them down until they are about ½ inch thick.
  6. First Bake: Bake the biscotti logs in the preheated oven for 25 minutes until set and lightly golden.
  7. Slice Biscotti: Remove the logs from the oven and let them cool for about 5 minutes until they are cool enough to handle. Using a serrated knife, carefully cut the logs into slices approximately ½ inch thick.
  8. Second Bake: Arrange the biscotti slices on their sides, with one cut end down and one cut end up, on the baking sheet. Bake for 5 to 7 minutes, then flip each biscotti and bake for an additional 5 to 7 minutes until they are dry, crisp, and golden brown.
  9. Cool Completely: Allow the biscotti to cool completely on a wire rack, ensuring they harden to the perfect crunchy texture.
  10. Melt Chocolate: In a small microwave-safe bowl, melt the white chocolate chips by heating for 30 seconds, stirring, then continuing in 10-second increments until smooth and fully melted.
  11. Dip and Decorate: Dip one end of each cooled biscotti into the melted white chocolate, then immediately sprinkle colorful red and green holiday sprinkles on the chocolate end. Place dipped biscotti on parchment paper to set and harden.

Notes

  • Store biscotti in an airtight container at room temperature to maintain crispness.
  • Best enjoyed within 2 weeks of baking to preserve flavor and texture.
  • Ensure biscotti are completely cooled before dipping in chocolate for best coverage and clean finish.
  • For a different flavor twist, try dipping biscotti in dark or milk chocolate instead of white chocolate.

Find it online: https://recipes.mbeams.com/crispy-gingerbread-biscotti-with-white-chocolate-and-holiday-sprinkles-recipe/