Chocolate, Cookies, Desserts, Holidays

Gingerbread Biscotti

December 8, 2011
I’d like to think of myself as a pretty organized person.  I write lists and check them off when I’m done.  I organize my computer so I know exactly where things are.  I always have a plan of preparing and making the food and desserts for parties and events. 

 

I’m organized because I don’t like chaos in my life.  I like to have things go as smooth as possible.  Of course I know that things happen and life doesn’t always go as planned.  But that doesn’t stop me from planning and organizing.
Before I started this Dessert Countdown to Christmas {Where I’m posting Christmas treats and desserts almost everyday until Christmas!}, I planned like crazy.  I had a huge list of desserts that I wanted to show you and I kept adding things and taking things off until it was perfect.  I even planned out the exact days of when I will show you each dessert. 
One dessert that was on that list from the beginning and never came off was this Gingerbread Biscotti.  I made this biscotti last year and it’s a keeper!  And if it’s a keeper in my book, it’s got to be a keeper in yours too :).
I use to not be a big fan of biscotti.  I always thought that it was too hard and flavorless, until I tried this recipe.  It changed my mind about biscotti forever.
This biscotti has that same crunch as all other biscottis have, however, these the texture is slightly different.  The crunch is not “so hard I feel like I’m going to chip my tooth”, but more of a satisfying crunch that melts in your mouth after biting. 
Plus the flavor of this biscotti is unlike any other that I tried.  It actually tastes good!  It’s ginger-y {if that’s even a word}, with a mild molasses and sugar flavor.  It goes incredible with a good cup of coffee, or hot chocolate.  Or even tea.  I’m not a coffee drinker, so tea is my drink of choice.  But my family had it with coffee and loved it!
Make these for your Christmas party this year but instead of putting them on the dessert table, bring them out with coffee and tea at the end of the party.  It will be a treat that no one expected, but everyone loves!
Enjoy!

Gingerbread Biscotti
For Printable Recipe, Click here!
 
Makes: About 15 Biscotti
1/3 cup Vegetable Oil
1 cup Sugar
3 Eggs
¼ cup Molasses
2 ¼ cups All Purpose Flour
1 cup Whole Wheat Flour
1 tablespoon Baking Powder
1 tablespoon Ground Ginger
¾ tablespoon Ground Cinnamon
1 teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
½ teaspoon Salt
6 ounces White Chocolate, Chopped
1 tablespoon Shortening
Preheat the oven to 375 degrees F.  Line 1 baking sheet with a silicone mat or parchment paper.  Set aside until needed.
In a medium bowl, whisk together the all purpose flour, wheat flour, baking powder, ginger, cinnamon, cloves, and salt.  Set aside.
In the bowl of a stand mixer, mix together the oil, sugar, eggs, and molasses.  With the mixer running on low speed, gradually add the flour mixture and mix until fully incorporated. 
Remove the dough from the mixer and divide it into 2 disks.  Flatten each disk until it’s about ½ inch thick.  Place the disks onto the prepared baking sheet and then place into the bake to bake for about 30 minutes.
Remove the baked dough from the oven and let them cool on the pan for about 5 minutes.  Once the dough is cool enough to touch, cut it into ½-inch thick slices.  Place the slices back onto the baking sheet. 
Bake the biscotti until it is thoroughly toasted and lightly browned, about 7 minutes on each side.  Remove the biscotti from the oven and place on a cooling rack to cool completely.
While the biscotti is cooling, place the white chocolate in a heatproof and microwave-safe bowl.  Microwave the chocolate for 30 seconds, then remove it and stir.  Place it back in the microwave and repeat microwaving for 30 seconds and stirring until the chocolate has completely melted and is smooth.  Add the shortening and stir until it has completely melted into the white chocolate. 
Once the biscotti have cooled, dip half of each biscotti into the white chocolate.  Place it on wax paper to harden.
Wait until the chocolate has hardened before serving.  Enjoy!

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  • Joanne December 8, 2011 at 12:06 pm

    I tend to find biscotti pretty anti-climactic but you’ve convinced me that i need to kick that notion and get these in the oven!

  • Melissa Maruca December 8, 2011 at 3:40 pm

    mmmmm! Wish I had one now to munch on as I sip my coffee!
    The white chocolate on top sealed the deal for me 🙂

  • Theresa December 8, 2011 at 5:04 pm

    I am loving your holiday recipes your sharing! Yummy! Come link any of them up in my Holiday Blog Hop if you like,  link is on the navigation bar. I especially love the look of that peppermint bark. 😉 Theresa

  • Tina@flourtrader December 8, 2011 at 6:34 pm

    The way you described these does intrigue.  A lot of biscotti I have tried definitely requires tea or coffee they are so dry.  Since you are not a big fan and have taken the time to make and post this special recipe, there has got to be a delicious reason.  Your picture is very tempting!  Thanks for sharing.

  • Kiri W. December 8, 2011 at 7:10 pm

    What an interesting mix of two things – I like both, but like you would favor gingerbread over biscotti, so this sounds like a very intriguing recipe 🙂

  • Krista {Budget Gourmet Mom} December 8, 2011 at 8:58 pm

    I am loving this!  I’ve made biscotti once before and I really should make some more.   I bet your kitchen smelled positively divine while this was baking!

  • Foodness Gracious December 8, 2011 at 9:45 pm

    Oh man!! I need an espresso STAT! So glad to see white chocolate on top. Sounds like an awesome biscotti..
    Take care..

  • Janet@FCTC December 8, 2011 at 11:24 pm

    These sound great Krissy. I love gingerbread and adding the frosting to these makes them look even better.

  • Christine December 9, 2011 at 12:23 am

    Sounds and looks  so good.  Love gingerbread.

  • Krissy's Creations December 9, 2011 at 8:27 am

    The White Chocolate definitely makes them look prettier, plus it adds great flavor 🙂

  • Krissy's Creations December 9, 2011 at 8:27 am

    Go grab your espresso and make these biscotti :).  I think you’ll really like them.  Enjoy!

  • Krissy's Creations December 9, 2011 at 8:28 am

    It did!  Heavenly 🙂

  • Krissy's Creations December 9, 2011 at 8:28 am

    It was a combination that I wasn’t sure about at first, but ended up being truly delicious 🙂

  • Krissy's Creations December 9, 2011 at 8:29 am

    I totally agree!  Biscotti normally needs coffee or tea because it;s so dry.  But it’s not the case for these – The coffee or tea just adds to the great flavor :).  Enjoy!

  • Krissy's Creations December 9, 2011 at 8:30 am

    Definitly kick that notion :).  I did & you do too!

  • Krissy's Creations December 9, 2011 at 8:30 am

    Linking some up now 🙂

  • Elyse @The Cultural Dish December 9, 2011 at 1:42 pm

    mmm I would love to dunk this in my morning coffee! 

  • Linda December 10, 2011 at 11:25 pm

    Can the biscotti be made ahead of time and frosted before serving?

  • Krissy's Creations December 11, 2011 at 4:36 pm

    Yes!  These are the perfect cookie to be made ahead of time.  They last beautifully!  I’d say up to 3 days.  Enjoy 🙂

  • sassy4ever December 7, 2012 at 2:26 pm

    really need to reduce the cooking time….. they brown fast.  Watch them closely.  If they cook too long they become as hard or harder than other biscotti.  Good flavor tho…..

  • Megan Cui December 13, 2012 at 10:09 am

    Hi there! I just found your recipe and can’t wait to make these as stocking stuffers. Thanks for sharing! 

    visit me sometime!  http://pannacottawarriors.wordpress.com

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  • scutz1972 December 4, 2015 at 10:16 am

    Could these be made without the whole wheat flour? Just change it to 3 1/4 c of all purpose flour?