Gingerbread Biscotti White Chocolate (Printable)

Crunchy biscotti infused with gingerbread spices and dipped in smooth white chocolate, perfect for festive occasions.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Wet Ingredients

09 - 1/2 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 1/3 cup unsalted butter, melted and cooled
12 - 2 large eggs
13 - 1/4 cup molasses
14 - 1 teaspoon pure vanilla extract

→ White Chocolate Coating

15 - 8 oz white chocolate, chopped or chips

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk granulated sugar, light brown sugar, melted butter, eggs, molasses, and vanilla extract until smooth.
04 - Add wet mixture to dry ingredients and stir until a sticky dough forms.
05 - Divide dough in half. Shape each half into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet. Flatten slightly.
06 - Bake logs for 25 minutes, until puffed and set. Remove from oven and cool for 10 minutes.
07 - Reduce oven temperature to 300°F.
08 - Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces. Place slices cut side down on the baking sheet.
09 - Bake slices for 12 minutes, flip, then bake for an additional 10 to 12 minutes until crisp and golden. Cool completely on a wire rack.
10 - Melt white chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
11 - Dip one end of each cooled biscotti into melted white chocolate, allowing excess to drip off. Place on parchment paper until chocolate sets.

# Expert Suggestions:

01 -
  • They're impossibly crunchy and keep getting better over time, unlike most baked goods
  • The white chocolate coating makes them fancy enough for gifting but easy enough to make on a Tuesday
  • One batch lasts for weeks, so you can enjoy them at your leisure without the guilt of eating fresh cookies
  • The warmth of the spices is comforting without being overpowering, perfect for pairing with your morning coffee or afternoon tea
02 -
  • Don't skip the cooling step between the first and second bake—I learned this the hard way when I tried to rush and ended up with crumbles instead of slices
  • The biscotti will seem soft when you first take them out of the oven, but they firm up considerably as they cool; resist the urge to overbake them or they'll be hard as rocks
  • Make sure your white chocolate is truly melted and smooth, not separated, or your coating will look dull instead of silky
03 -
  • Keep a serrated knife in warm water while slicing the logs—it makes cleaner cuts and prevents crumbling
  • Don't be afraid of the diagonal slice; it's not just prettier, it makes the perfect dunking size
  • If you're melting white chocolate in the microwave, stir it between bursts even if it looks fine—it holds heat and can burn suddenly

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