Gingerbread white chocolate biscotti are easy, tasty and SO festive! They'd make a perfect hostess gift! Dunk them in milk, coffee or even your favorite dessert wine!
2-¼ Cups flour
2 Teaspoons baking powder
2 Teaspoons cinnamon
2 Teaspoons ground ginger
¼ Teaspoon black pepper
½ Teaspoon kosher salt
½ Cup dark brown sugar
½ Cup granulated sugar
1 Tablespoon dark molasses
½ Cup unsalted butter, softened
2 Teaspoons vanilla extract
½ Cup hazelnuts, coarsely chopped (You can substitute walnuts or pecans, if you like!)
1 Cup white chocolate chips, divided
1 egg white
Sprinkles and/or colored sugar (as desired for decorating)
Gingerbread white chocolate biscotti are easy to make, super tasty and beautiful!
Melting white chocolate can be tricky. In addition to the guidance I've provided in the recipe, I found this tutorial from Craftsy to be extremely helpful.
Enjoy! - The Recipe Wench
Preheat oven to 350ºF and line a large cookie sheet with parchment paper.
In medium mixing bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, pepper, salt
In a large bowl, mix together sugars, molasses, butter, 2 whole eggs and vanilla.
Combine flour mixture with sugar mixture
Stir in coarsely chopped nuts and ½ cup of white chocolate chips
Your dough will be very sticky
Using wet hands (or hands sprayed with non-stick spray), divide dough in half and transfer one of the halves to the parchment-lined baking sheet
Shape into an 11 inch long (approx. 2 inch wide) loaf and then do the same with the second half of the dough. Both loaves can cook side-by-side on one large cookie sheet. Or you can use two smaller cookie sheets.
Whisk the egg white in a small bowl until foamy and loose
Brush egg white over the top and sides of each loaf
Bake loaves about 25 minutes, or until golden brown all over
Allow to cool until lukewarm (about 25 minutes)
Gently transfer each loaf to a cutting board
Using a sharp knife cut loaves diagonally into ½-inch wide slices (you might find it easier to use a sharp serrated knife)
Place slices, cut side down, on a baking sheet and bake for another 12 minutes, flipping biscotti over to other side after 6 minutes
To melt white chocolate, create a "double boiler": fill a small to medium saucepan with about 1 inch of water and then place a bowl securely over the saucepan so that it fits snugly but doesn't touch the water.
It is important to keep the inside of the bowl dry and to not allow any additional liquid to touch the melting white chocolate, as that may cause the chocolate to seize. (Also be cautious of the moisture from any escaping steam.)
Bring the water to a simmer. Add ¼ cup white chocolate chips and stir with a clean, dry spoon as the chocolate melts over indirect heat. Add additional chips and continue stirring.
When chocolate is almost completely melted, remove from heat.
Using a dry fork or spoon, drizzle melted chocolate over cooled biscotti and then decorate with sprinkles and/or colored sugar, if desired.
Sometimes I spoon melted chocolate into a plastic sandwich bag, snip off a small corner and squeeze the chocolate out (like a pastry bag).
Store biscotti at room temperature in an airtight container