I know that’s such a bold statement when these hot cocoa cookies and iced oatmeal cookies are also high up on my list but I truly mean it! This twice baked cookie has an extra crisp outside that gives you that much expected crisp “snap” as you sink into the cookie center. Quite possibly the best part of this Gingerbread Biscotti is that it gets dipped in white chocolate and then given a double drizzle of white chocolate. The white chocolate sweetness is perfectly balanced by the warm spices in the biscotti and you can decorate them with festive sprinkles because fun and cute! But, there is another reason why I compare this Gingerbread Biscotti to fine wine. Tradition that dates back to the 1400’s talks about dipping biscotti in Vin Santo, which is a sweet wine, and over 600 years later that tradition is alive and well in my very own family. The truth is, no matter how you eat my Gingerbread Biscotti, with a hot cup of coffee, cocoa, tea, a glass of red wine, or on its own, just take time to enjoy the brown sugar sweetness, warm flavors and the crisp, crunchy texture that is wrapped in chocolate-y sweetness. If you can’t get enough gingerbread, you’ll want to check out my recipes for Gingerbread Snickerdoodles and Gingerbread Man Cookies too!
Reasons You Will Love My Gingerbread Biscotti
The gingerbread spices fill the house with cozy smells while it bakes! Even though this cookie has an extra step with baking it twice, it is really easy to make. No stand mixer required and no chill time! It has that classic biscotti crunch we all know and love. It’s a perfect any time of day treat. Is a great cookie exchange dessert!
All purpose flour: The perfect flour for cookies and biscotti. Always be sure to spoon and level the flour into the measuring cups. Baking soda and baking powder: helps the Gingerbread Biscotti rise and spread Kosher salt: enhances the flavors in the biscotti rather than making it taste salty Ground ginger: Such a great peppery, slightly sweet flavor and is the foundation spice in this recipe. Ground cinnamon: This sweet and woody warm spice mixes perfectly with the other spices. Nutmeg: This is another important aromatic flavor in the biscotti. Cloves: The last of the aromatic flavors in this biscotti, but it is very intense. The combination of all these spices taste just like a gingerbread cookie! White sugar: adds sweetness to the cookie Brown sugar: The brown sugar adds to the molasses flavor of these cookies. Eggs: binds and leavens the biscotti. Molasses: I use the classic Grandma’s brand. Vanilla extract: Never leave out this “team-player” ingredient, as it enhances all the flavors in the biscotti. Coconut oil: use this to help with melting the chocolate to get the right consistency White chocolate chips: this is the perfect compliment to the biscotti and gives them a festive touch. Holiday sprinkles: The sprinkles complete the holiday look for these tasty biscotti cookies.
