Chocolate Gingerbread Biscotti

Crunchy, festive and spicy, Chocolate Gingerbread Biscotti make the PERFECT cookie for dunking in coffee or milk during the holidays. These twice-baked cookies are a deliciously spiced, flavorful twist on the classic Italian cookie. Bake up a batch of Gingerbread Chocolate Biscotti to spread cheer throughout the holiday season.

Prep Time 15

Cook Time 40

Total Time 55

Servings cookies

Calories 100kcal

Ingredients

½ cup unsalted butter at room temperature (1 stick)
1 tablespoon peeled and grated fresh ginger
¾ cup dark brown sugar
¼ cup unsulfured molasses
2 eggs at room temperature
1 cup Dutch process cocoa powder
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup bittersweet chocolate chips optional
1 tablespoon turbinado sugar for sprinkling

Instructions

Preheat the oven to 350°F. Line a large baking sheet with a nonstick baking mat or parchment paper, and set aside.
Cream the butter, freshly grated ginger, brown sugar and molasses together until smooth using a hand mixer (or a stand mixer) in a large mixing bowl.
Break the eggs, and add them to the wet ingredients. Beat until smooth.
Sift together the cocoa powder, flour, baking powder and salt in a separate bowl.
Slowly pour the dry ingredients into the wet ingredients, mixing at a low speed until the dough is smooth. It will be slightly sticky, but not overly so.
Use a rubber spatula to gently fold in the chocolate chips, if desired.
Transfer the dough to the prepared baking sheet. You may either divide it in half to make two shorter logs or make one longer and wider log, patting it down until the dough is in a rough rectangular shape that is about 4”-5” across (and about 16”-20” long) and 1" tall.
Sprinkle the top with the turbinado sugar, and transfer to the oven.
Bake the dough for 25 minutes, then remove from the oven. Let cool for 5-10 minutes.
When the biscotti has cooled enough to touch it without burning yourself, use a pastry scraper or a sharp serrated knife to cut the biscotti into ½” to ¾” slices slices.
Place the biscotti on their sides (with the cut side facing down), and arrange in a single layer on the baking sheet for the second bake.
Return the cookies to the oven, and bake for an additional 15-20 minutes minutes, or until the biscotti have crisped up.
The exterior of the cookies should be pretty crispy, but they should break apart easily, so transfer them to a cooling rack with care. The cookies will firm up as they cool, too, but they should not become too hard.
Enjoy when cool with a glass of milk or your favorite holiday beverage.

Notes

Adapted from Cranberry Orange Ginger Biscotti.

These biscotti can be stored in an airtight container at room temperature for at least a week. Keep them separate from other cookies because their flavor will seep into others.

Nutrition