Description
These Chocolate Dipped Gingerbread Biscotti are the perfect blend of festive flavors and satisfying crunch. Spiced with ginger, cinnamon, and cloves, and then twice-baked to perfection, these biscotti are finished with a luxurious dip in melted dark chocolate.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 6 ounces dark chocolate, chopped
- 1 tablespoon coconut oil (optional, for smoother melting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a stiff dough forms.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2 inches wide. Leave some space between the logs as they will spread slightly.
- Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden.
- Remove from the oven and reduce the oven temperature to 300°F (150°C).
- Let the logs cool on the baking sheet for about 10-15 minutes.
- Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces.
- Lay the sliced biscotti cut-side down back onto the baking sheet.
- Bake for another 15-20 minutes, flipping halfway through, until the biscotti are dry and crisp.
- Remove from the oven and let cool completely on a wire rack.
- Once completely cooled, melt the dark chocolate with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
- Dip one end of each biscotti into the melted chocolate, allowing any excess to drip off.
- Place the chocolate dipped biscotti on parchment paper to set. You can refrigerate them briefly to speed up the setting process.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- For extra festive flair, sprinkle a pinch of flaky sea salt or some crushed candied ginger over the wet chocolate before it sets.
- Ensure the biscotti are completely cool before dipping in chocolate; otherwise, the chocolate may not set properly.
- These biscotti make excellent homemade gifts during the holiday season.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 biscotti
- Calories: 180
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
