Description
Festive Christmas Gingerbread Biscotti with warm spices, molasses, and white chocolate—perfect for gifting, dunking, and holiday cookie platters.
Ingredients
Scale
Biscotti
- ½ cup unsalted brown butter, room temperature
- ¾ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon gingerbread spice
- ½ teaspoon kosher salt
Garnish
- 4 ounces white chocolate, melted
- Red and green sprinkles
Instructions
- Preheat the oven
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. - Cream butter and sugar
In a large bowl, beat the butter and brown sugar together until light and fluffy, about 2–3 minutes. - Add wet ingredients
Beat in the eggs one at a time, followed by vanilla extract and molasses, mixing until smooth. - Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, gingerbread spice, and salt. - Form the dough
Gradually add the dry ingredients to the wet mixture, mixing just until a cohesive dough forms. - Shape and bake (first bake)
Divide dough in half and shape into two logs (about 10 x 3 inches). Place on the prepared baking sheet and bake for 25–30 minutes until set. - Cool and slice
Let logs cool for 15 minutes. Reduce oven temperature to 160°C (325°F). Slice logs diagonally into ¾-inch pieces. - Second bake
Arrange slices cut-side down and bake for 10 minutes per side, until crisp. - Decorate
Cool completely, drizzle with melted white chocolate, and finish with sprinkles.
Notes
Use a serrated knife for clean slices.
Allow biscotti to cool fully before decorating.
Adjust spice level to taste.