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Chef John's Gingerbread Biscotti
Chef John's Gingerbread Biscotti
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
200 minutes
Gingerbread biscotti by Chef John: Crispy, crunchy treat with sweet & spicy crystallized ginger bits.
Ingredients:
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon kosher salt
  • 4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • 5 tablespoons unsalted butter, softened
  • 0.66666668653488 cup packed dark brown sugar
  • 1 tablespoon molasses
  • 2 large eggs, at room temperature
  • 0.5 teaspoon vanilla extract
  • 0.66666668653488 cup finely chopped crystallized ginger
  • 3 (1 ounce) squares white chocolate, melted
Instructions:
  • Combine flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne in a bowl, whisk until fully mixed.
  • In a bowl, cream together butter, brown sugar, and molasses using a spatula. Gradually stir in eggs until smooth. Add vanilla and chopped ginger, then whisk vigorously until ginger is evenly mixed in with the butter-sugar blend. This should take about 1 minute.
  • Combine half of the dry ingredients with a spatula until mixed. Stir in the rest of the dry ingredients until the dough is extremely moist and sticky.
  • Place the dough onto a long piece of plastic wrap and shape it into a uniform log with your hands, approximately 12 to 14 inches long by 2 1/2 inches wide. Use a buttered knife to assist, if needed. Wrap the plastic tightly around the dough and refrigerate for at least 30 minutes to chill.
  • Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone baking mat.
  • Take the dough out of the fridge, unwrap it, and place it on the baking sheet. Dampen your fingers to gently smooth out any edges.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, around 30 minutes.
  • Take the loaf out of the oven, then cover it with a clean towel and allow it to rest for 20 minutes. Lower the oven temperature to 325 degrees F (165 degrees C).
  • Unwrap the loaf and delicately moisten the bottom edge with a light brush of water. Place it on a cutting board.
  • Slice the loaf into 1/2-inch slices using a serrated knife. Cut them at an angle for longer biscotti or straight across for shorter ones, then place the slices back on the baking sheet.
  • Place biscotti back in the oven for an additional 20 minutes until they are dry and crispy inside and out. Flip them over and bake for an extra 10-15 minutes. Once done, transfer them to a cooling rack and let them cool to room temperature.
  • Transfer the melted white chocolate into a plastic bag, snip off a corner, and drizzle over the biscotti. Allow the chocolate to cool and harden for approximately 30 minutes.

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