Cookie Baking is in full swing! The next cookie on my list is a Gingerbread white Chocolate Biscotti.
Aren’t these Gingerbread Biscotti so festive! Plan to bake these up when you have a free afternoon. Pop on some holiday tunes or turn on a Hallmark Channel movie and take your time putting these delicious cookies together. They are time-consuming, but simple when you have all of your ingredients and items prepped and ready to go.
Wrap these up as gifts! They are super delicious and perfect for dipping in hot cocoa, tea or coffee.
I don’t know if I could even bring myself to eat them though …since they’re so pretty to look at!
Have a very Merry Christmas!
Click through the gallery for step by step how to…
The complete ingredient list and recipe are posted below the gallery~
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- Start by preparing your cookie sheets with parchment paper. This step really makes a difference in the end result.
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- Measure out five cups of flour, two teaspoons of baking powder, two teaspoons of baking soda, three teaspoons of ground ginger, two teaspoons of cinnamon, one teaspoon of ground nutmeg and a half teaspoon of salt.
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- One cup of packed light brown sugar, one cup of granulated sugar, four eggs, half cup of molasses and one cup of sliced almonds.
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- You will also need one cup of softened butter.
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- Using your paddle attachment, cream the butter and sugars together.
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- This is what it should look like after about 2-3 minutes.
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- With your mixer on a low speed add the eggs one at a time and mix well.
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- This is what you will end up with after about 3-4 minutes of mixing on medium high speed.
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- Scrape down the bowl and add the molasses.
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- Mix well.
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- This is what you will see after mixing about 2 minutes. Make sure to scrape down the bowl.
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- Now you can add the flour and dry ingredients which have been whisked together.
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- Batter will be very sticky.
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- Add one cup of sliced almonds.
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- At this point I prefer to refrigerate the dough for about half hour. ( You can however go right to the baking step)
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- Separate the dough into four piles and shape into 8 inch by 3 inch logs. (Dough will be very sticky…so just do the best you can! It does not need to be perfect..that’s the beauty of it!)
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- Bake in a preheated 350 degree oven for 30 minutes. I prefer to rotate the pans and switch them between the oven shelves every 10 minutes. This produces a nice evenly baked and browned cookie.
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- At the end of thirty minutes or when they seem to be crispy but not burnt, remove the cookie sheets to the counter and let sit for 5 minutes. When set, use a long spatula to move the entire cookie to a cooling rack. Cool for 15 minutes before slicing. (this timing is pretty crucial…slice too early and they are mushy…slice too late and they crumble…soooooo use a timer set for 15 minutes to be exact!
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- Lower the oven to 300 degrees fahrenheit. Slice the biscotti using a long, sharp serrated knife.
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- Place them flat on their sides on a parchment lined cookie sheet. Bake for 8 minutes, flip the cookies and bake 8 minutes more. Cool completely.
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- When the biscotti is cool, you can melt white chocolate and decorate!!
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- Lining them up on paper makes the process super quick. I use white chocolate melts inside of a pastry bag.
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- It’s a gift! Merry Christmas!
To make these crunchy Gingerbread White Chocolate Biscotti you will need:
One cup of butter, softened
One cup of packed light brown sugar
One cup of granulated sugar
Half cup of molasses
Four eggs
Five cups of all-purpose flour
Two teaspoons of baking powder
Two teaspoons of baking soda
Three teaspoons of ground ginger
Two teaspoons of cinnamon
One teaspoon of ground nutmeg
Half teaspoon of salt
One cup of sliced or slivered almonds
Start by pre-heating your oven to 350 degrees fahrenheit.
Line two baking sheets with parchment paper.
Place softened butter, light brown and granulated sugars in the bowl of your mixer. Beat on medium speed for about two to three minutes. Add the eggs, one at a time and beat until the mixture is light and fluffy, about three to four minutes.
Mix in the molasses.
Whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. With the mixer set on low, add the flour mixture to the batter. Mix until combined. Add the sliced almond, scrape down the bowl, and mix on low.
Divide the dough into four separate parts. It will be sticky! I prefer to refrigerate for about half hour before baking. But either way will yield similar results.
Shape into eight inch by three-inch logs on the cookie sheet and bake for thirty minutes. Rotate the pan and switch between oven racks every ten minutes. This is the secret to a perfectly baked cookie!
After about thirty minutes, or when the biscotti has browned evenly, remove the tray to the counter and let set for five minutes. Using a long spatula, remove the cookies to a baking rack to cool for fifteen minutes.
Lower the oven to 300 degrees fahrenheit.
Now you are ready to slice the cookies into 1/2 inch to 3/4 inch pieces. Use a large serrated knife with a gentle back and forth motion. Place the slices on their sides on a parchment lined baking sheet.
Bake slices for eight minutes, turn the slices over and bake for another eight minutes. Cool on wire baking racks.
This recipe should yield about about forty four biscotti cookies.
Use white chocolate candy melts to decorate….wrap…your friends and family will love them:)
Happy Baking!!
Chowfancy 
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