• Home
  • About Us
  • RECIPE INDEX
    • Appetizers
    • Mains
    • Side Dishes
    • Soups and Salads
    • Desserts
    • Salsas, Dressings, Condiments
    • Breakfast
    • Drinks
  • On Tour!
  • Kitchen Gear
  • Disclosure and Privacy Policy

Call us toll free 0800 1800 900

Find us on Map
[email protected]
Login

Login

The Recipe Wench

  • Home
  • About Us
  • RECIPE INDEX
    • Appetizers
    • Mains
    • Side Dishes
    • Soups and Salads
    • Desserts
    • Salsas, Dressings, Condiments
    • Breakfast
    • Drinks
  • On Tour!
  • Kitchen Gear
  • Disclosure and Privacy Policy

Gingerbread White Chocolate Biscotti

Home Gingerbread White Chocolate Biscotti

Gingerbread White Chocolate Biscotti

Gingerbread White Chocolate Biscotti

Print recipe
  • Print with main photo
  • Print text only
Gingerbread White Chocolate Biscotti
Serves 36
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Meal type Dessert
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!

Ingredients

  • 2-1/4 Cups flour
  • 2 Teaspoons baking powder
  • 2 Teaspoons cinnamon
  • 2 Teaspoons ground ginger
  • Pinch cloves
  • 1/4 Teaspoon black pepper
  • 1/2 Teaspoon kosher salt
  • 1/2 Cup dark brown sugar
  • 1/2 Cup granulated sugar
  • 1 Tablespoon dark molasses
  • 1/2 Cup unsalted butter, softened
  • 2 eggs
  • 2 Teaspoons vanilla extract
  • 1/2 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)

Note

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

Directions

Step 1
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 1/2 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
Step 2
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 1/2-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
Cool completely
Step 3
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 1/4 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.
Step 4
Sometimes I spoon melted chocolate into a plastic sandwich bag, snip off a small corner and squeeze the chocolate out (like a pastry bag).
Step 5
Store biscotti at room temperature in an airtight container

Be sure to share!

  • Tweet
  • Email
  • Print
0
Share

Stay in Touch!

Recent Posts

  • 21 Gift Ideas for the Cook in Your Life
  • Watermelon Salad with Cucumbers and Feta
  • Greek Chicken Skewers – “Souvlaki”
  • Tzatziki: A delicious souvenir from Greece

Contact Us

Send us an email and we'll get back to you, asap.

Send Message
Eating, drinking and laughing our way around Europe Try one of our recipes today!

© 2017 · The Recipe Wench

  • Disclosure and Privacy Policy
  • The Recipe Wench
  • Appetizers
  • Mains
  • Side Dishes
  • Soups and Salads
  • Desserts
  • Drinks
  • Salsas, Dressings, Condiments
  • Breakfast
  • RECIPE INDEX
  • Kitchen Gear
  • On Tour!