White Chocolate Gingerbread Biscotti

White chocolate drizzled gingerbread biscotti are easy-to-make spiced cookies for the holiday season. They store and ship well, making them perfect for holiday gifts and cookie swaps, and they go perfectly with a hot cup of coffee or cocoa.

Prep Time 15

Cook Time 35

Servings pieces

Calories 146 kcal

5 from 9 votes

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Equipment

1 serrated knife
1 stand mixer fitted with the paddle attachment or handheld electric mixer

Ingredients

2½ cups all purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, room temperature
½ cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs
3 tablespoon molasses
Zest from one medium orange
¾ cup coarsely chopped almonds or slivered almonds
½ cup coarsely chopped dried cranberries
6 oz chopped white chocolate or white chocolate chips

Instructions

Heat your oven to 350℉. In a large bowl, whisk flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves.
In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat butter, brown sugar and sugar at medium speed for 2 minutes.
Add the eggs and beat well to combine. Beat in the molasses and orange zest.
Add the dry ingredients at low speed until combined, and then mix in the almonds and dried cranberries.
On a lightly floured surface, divide the dough into two equal pieces, and form each piece into a log that is 12 inches long and 2 inches wide. Place the logs 3 inches apart on a cookie sheet lined with parchment.
Bake the logs 20 to 25 minutes, until they are lightly browned and the tops start to crack. Remove the baking sheet from the oven and let the logs cool 10 minutes. Reduce the oven temperature to 325℉.
Transfer the logs to a cutting board or a work surface and carefully cut them into ½ inch thick diagonal slices using a serrated knife or another sharp knife.
Place the pieces, flat sides down, on cookie sheets lined with parchment paper. Bake the pieces 10 minutes, and then carefully turn them over. Bake for 6-8 minute more, until the biscotti are dry and golden brown.
Cool the biscotti on the baking sheets for 10 minutes and then transfer them to wire racks to cool completely.
Melt the white chocolate in the microwave in 30 second spurts at 80% power, stirring in between spurts, until melted and smooth. Decoratively drizzle the melted chocolate over the biscotti using the tines of a fork. Or, transfer the chocolate to a piping bag, cut a small hole at the tip, and then pipe the white chocolate over the cookies. Let chocolate set for 20 minutes before serving.

Notes

Once baked, biscotti will keep for up to two weeks at room temperature, tightly covered in an airtight container.
Freeze baked biscotti for up to two months, either in sealed zip top bags or an airtight container. I recommend that you wait to add the white chocolate drizzle when you are ready to enjoy them, do defrost the biscotti at room temperature overnight and then add the drizzle.

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