Gingerbread Biscotti has become my go-to afternoon treat this holiday season. It is the perfect little bit of sweetness to have with black coffee. I’ve been getting them from Starbucks, but decided to attempt a batch on my own.
It wasn’t difficult at all! It just requires a little attention and time during the baking process. But, believe me, this biscotti is so worth the time. It was excellent. It was spicy, crisp, and the cinnamon flavored coating gave it just the right touch of indulgence.
I absolutely recommend you give this a try! The chocolate chips are optional, but I thought the chocolate was a delicious accent to the overall flavor.
Slightly adapted from Land O’Lakes
Makes about 3 dozen cookies
1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons mild molasses
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup mini real semi-sweet chocolate chips, if desired
For the coating:
6 ounces vanilla-flavored candy coating (almond bark), chopped
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Add butter, sugars and spices to the large bowl of an electric mixer. Beat on medium, scraping bowl often, until well combined. Add eggs and beat until combined. Add molasses and beat until combined. Reduce speed to low and add in flour and baking powder, beating until mixed. Stir in mini chocolate chips.
On a floured surface, split dough in half and form into two logs, about 12 inches long. Place parchment paper on a baking sheet. Place logs on baking sheet 3 inches apart and flatten slightly.
Bake for 22-25 minutes or until top is golden brown and slightly cracked. Remove and cool on cookie sheet for 15 minutes. Change oven temperature to 325 degrees.
After cookies have cooled, place on cutting board and slice diagonally with a serrated knife, making the slices about 1/2 inch thick. Place on an ungreased baking sheet, cut side down. Bake for 9 minutes, then turn slices over and bake for another 5 to 7 minutes or until cookies are dry. Cool completely.
Place almond bark in a small microwave-safe bowl. Microwave on high for 1 minute, stir. Continue microwaving, stirring every 15 seconds until smooth. Stir in cinnamon.
At this point you can either dip biscotti, or drizzle coating on top (after placing biscotti on waxed paper). Let it set for around 30 minutes, and enjoy!