I love making biscotti during the holidays, because they have a longer shelf life and are nice and crisp to make the shipping journey to family. These Gingerbread Biscotti have the addition of molasses and spices perfect for dipping in hot chocolate or coffee.
Did you know that blackstrap molasses is a great source of iron? It is also a good source of copper, vitamin B6, calcium and magnesium. I reminded myself of this when reaching for that additional cookie.
There are a few gingerbread biscotti recipes out there, but I liked this one for the addition of whole wheat flour and the nice punch of spices. I drizzled the white chocolate over the cooled biscotti, but you can also dunk a side of each cookie into the chocolate.
1/3 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
3 large eggs, room temperature
1/4 cup molasses
2 1/4 cups all purpose flour
1 cup whole wheat flour
3/4 teaspoon salt
1 tablespoons baking powder
2 tablespoons plus 1/4 teaspoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
White Chocolate (about 4 ounces), melted for drizzling
Preheat oven to 375 degrees F. Line a baking sheet with parchment or lightly grease.
In a large bowl, beat together the butter, sugar, eggs, and molasses until well combined. Mix in the flours, salt, baking powder, ginger, cinnamon, cloves, and nutmeg until dough comes together.
Divide the dough into 2 equal pieces. Form each piece into a rectangle, about 12×3 inches in size and place on prepared baking sheet. Gently press each rectangle down until about 1/2 inch thick.
Bake in preheated oven for 25 minutes. Allow the logs to cool until able to be handled.
Use a bread knife to cut each log on the diagonal into 3/4 inch thick slices. Place each slice, cut side down, back on the baking sheet and bake for 7 minutes. Flip each cookie and continue to bake until crisp, an additional 7 minutes.
Allow to cool on wire rack to room temperature. Drizzle with melted white chocolate and allow to set.