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How to Make Chef John's Gingerbread Biscotti - A Step-by-Step Guide

If you're a fan of gingerbread cookies, then you're going to love Chef John's Gingerbread Biscotti. This recipe takes all the flavors of traditional gingerbread cookies and transforms them into a crunchy, dunkable biscotti that's perfect for enjoying with a cup of coffee or tea.

Chef John's Gingerbread Biscotti is the perfect treat for the holiday season, but it's so delicious that you'll want to make it year-round. The combination of warm spices like ginger, cinnamon, and cloves with...

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Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • 5 tablespoons unsalted butter, softened
  • ⅔ cup packed dark brown sugar
  • 1 tablespoon molasses
  • 2 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • ⅔ cup finely chopped crystallized ginger
  • 3 (1 ounce) squares white chocolate, melted

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr 50 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 18
  • Yield: 18 biscotti

  • Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
  • Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
  • Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
  • Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
  • Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  • Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
  • Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
  • Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
  • Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

    • Nutrition

    160 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 30mg
    • Sodium: 112mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 56mg
    • Iron: 2mg
    • Potassium: 158mg

    Categories

    Baking recipes
    Dessert recipes
    Holiday recipes
    Cookie recipes
    Gingerbread recipes