Gingerbread White Chocolate Biscotti
Your holidays need to include gingerbread white chocolate biscotti!
My first encounter with gingerbread biscotti was many years ago — it was the Christmas season and I was at Starbucks.
The Starbucks biscotti had a delicious icing on them. I wasn’t sure how the icing was made.
I just knew it was . . . perfect!
And, honestly, I didn’t spend too much time thinking about how the biscotti were made.
They were delicious dunked into my cafe Americano.
That’s all that mattered.
One was never enough. Two seemed excessive.
In the years since moving overseas, I’ve spent a good amount of time thinking about those glorious cookies.
I’ve missed you, gingerbread biscotti. I’ve missed you a lot.
I tried a few times to make my own, and they were good, but not “Starbucks good.” Something was missing. Something having to do with the icing.
While I was munching on one of my Macadamia Nut White Chocolate cookies, it occurred to me that white chocolate could possibly solve all my problems!
Adding white chocolate chips to the dough and drizzling the biscotti with melted white chocolate made all the difference.
I still don’t know how Starbucks makes their gingerbread biscotti.
All I know is that I ended up with biscotti just as delicious as (if not more than) the Starbucks biscotti.
Feeling a little sassy, I went ahead and tossed in a few hazelnuts.
Melting white chocolate is a bit different from melting other types of chocolate because white chocolate has a lower burning point.
The first time I attempted to melt white chocolate, it seized and was unusable.
The next time, I followed this helpful tutorial at Craftsy.
I set up a double boiler, made sure not to allow the chocolate to get too hot, and added the chips a little at a time, letting them start to melt a bit before adding more. Win!