So while you’re rockin around that Christmas tree or lighting the next candle on the Menorah, you might wonder what’s missing in your holiday baking repertoire. Well, here it is! Fill your kitchen with the sweet scent of holiday spice! And while you’re at it – may sugarplums dance in your head. Just had to say that. If anything can make that happen, it has to be GINGERBREAD AND WHITE CHOCOLATE BISCOTTI!
These little numbers are the essence of what the holiday season should be – sweet, spicy, and nostalgic. The gingerbread flavor in these takes you right back to the your childhood, and the white chocolate is the perfect confection to pair with the spice in these lovelies. They are also the perfect dunkers for your holiday coffees and hot chocolates. (Secret: they have been known to make the tea, coffee, or hot chocolate you use for dunking taste a little like gingerbread!) They couldn’t get any easier to make with everything piled into the food processor at once except the chips and nuts. I guarantee you will fall in love with these.
I just can’t make it through Christmas without them. Happy dunking!!
GINGERBREAD AND WHITE CHOCOLATE BISCOTTI
Makes: 4 dozen small size
Prep: 20 minutes
Bake: 50 minutes
3 1/2 c. Flour
1 c. Dark Brown Sugar
Pinch of Salt
2 1/2 tsp. Baking Powder
1 tsp. Cinnamon
1 Tsp. Ginger
1 Tsp. Allspice
1/2 tsp. Ground Cloves
1 Stick Butter – cut in pieces
1/4 c. Molasses
1 c. White Chocolate Chips
1 c. Very Coarsely Chopped Almonds
Additional white chocolate chips to melt for drizzle or dipping
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For step by step photo instruction on biscotti making: I refer you to my post on: Lemon Ginger Biscotti < just click the link!
In food processor – put flour, dark brown sugar, salt, baking powder, spices. Give a couple of quick turns to mix the ingredients.
Add butter pieces and pulse several times until mixture is crumbly.
Whisk eggs & molasses together and add to processor. Mix until all incorporated.
Turn out onto board or pastry surface – spread out.
Add white choc. chips and chopped almonds. Work into the dough with your hands. For these biscotti I like to add the chips and nuts after processing to ensure they stay chunky.
Form dough into 4 balls. I like the gingerbread biscotti in smaller size. That is the reason for forming 4 balls instead of the usual 2.
Place each ball on baking sheet covered with parchment paper and work each ball into a long log about 9 x 2 inches.
Bake the logs at 350 degrees for 30 minutes. Then remove each log to a rack or board to cool for 15-20 minutes. This resting time is important.
Next slice each log into 1/2 inch pieces and place back on parchment paper covered baking sheets. I like a sharpened straight edge knife for this. Leave a little space between them.
Put sheets back into the oven at 325 degrees for 20 minutes until cookies are dry. Cool completely.
If you like, drizzle with melted white chocolate or dip ends of biscotti into the white chocolate. Put in refrigerator to harden.
Then keep in a sealed plastic container. Remember biscotti will keep a long time. Every time you open the container, the spice will pop out at you and remind you of gingerbread men—and women. YUM!
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Food Photos By Tommy Hanks Photography