Gingerbread White Chocolate Biscotti
Gingerbread White Chocolate Biscotti
Perfect with morning coffee or on your holiday cookie tray.
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40 min
Prep Time
2 hrs
Total Time
24
biscotti Ingredients
2 13 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
14 teaspoon ground cloves
12 cup Land O Lakes® Butter, softened
12 cup sugar
34 teaspoon salt
14 cup blackstrap molasses
12 cup finely chopped crystallized ginger
8 ounces white chocolate baking bar, chopped
Crystallized ginger, if desired
How to make
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STEP 1
Heat oven to 325ºF.
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STEP 2
Combine flour, ginger, cinnamon, baking powder and cloves in bowl. Set aside.
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STEP 3
Combine butter, sugar and salt in another bowl; beat at medium speed until well mixed. Add molasses and eggs; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Add 1/2 cup crystallized ginger; mix well.
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STEP 4
Shape dough into 2 (10-inch) logs on ungreased baking sheet. Flatten each log to 2-inch width. Bake 25 minutes. Cool 10 minutes. Remove logs to cutting board.
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STEP 5
Cut logs diagonally into 3/4-inch slices with serrated knife. Place cut-side down onto baking sheet. Bake 10-12 minutes or until lightly browned on bottom. Turn cookies; continue baking 12-15 minutes or until lightly browned on bottom. Cool completely.
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STEP 6
Melt baking bar according to package directions. Dip ends of cookies into chocolate; top with additional crystallized ginger, if desired. Place onto waxed or parchment paper until chocolate is set.
Tip #1
Use two spatulas to lift dough logs to cutting board.
170 Calories
7 Fat (g)
30 Cholesterol (mg)
140 Sodium (mg)
24 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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