Ingredients

1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour

3/4 cup (85g) King Arthur Golden Wheat Flour

4 teaspoons King Arthur Gingerbread Spice

1 1/2 teaspoons baking powder

3/4 teaspoon table salt

1/4 teaspoon baking soda

6 tablespoons (85g) unsalted butter

1/2 cup (107g) light brown sugar, packed

1/4 cup (85g) molasses

2 large eggs

2 teaspoons King Arthur Pure Vanilla Extract

3/4 cup (110g) mini diced ginger

1/2 cup (85g) white chocolate, chopped*

Instructions

Step 1: Preheat the oven to 350°F and position a rack in the center. Line a baking sheet with parchment paper or a nonstick baking mat.

Step 2: In a medium bowl, whisk together the flours, gingerbread spice, baking powder, salt, and baking soda. Set aside.

Step 3: In a stand mixer bowl with the flat beater attachment or a large bowl with a hand mixer, beat the butter, brown sugar, and molasses until smooth, about 2 to 3 minutes at medium speed.

Step 4: Add about 2 tablespoons of the dry mixture to the butter mixture and beat to combine. Then add the eggs one at a time, followed by the vanilla extract, mixing until combined. Scrape down the bowl sides as needed.

Step 5: Add the remaining dry ingredients along with the mini diced ginger. Mix on low speed until no dry flour spots remain.

Step 6: Transfer the dough to the prepared baking sheet. Using greased hands, shape it into a rectangular log about 14 inches long and 4 1/2 to 5 inches wide. Smooth the top and sides with greased hands, a spatula, or a bowl scraper.

Step 7: Bake for 25 to 30 minutes until the log feels firm and the edges start to brown. Cool on the baking sheet for 30 minutes.

Step 8: Reduce the oven temperature to 325°F.

Step 9: Transfer the cooled log to a cutting board. Using a serrated knife, slice it into 3/4-inch slices, holding the knife straight to ensure even thickness and prevent toppling during the second bake.

Step 10: Stand the biscotti slices upright on the baking sheet with cut sides exposed. Arrange evenly for good air circulation.

Step 11: Bake for 28 to 32 minutes, until the biscotti sides feel dry and tops are firm.

Step 12: Let the biscotti cool completely on the baking sheet, about 1 hour.

Step 13: To add the topping, melt the white chocolate in a microwave-safe bowl in 30-second increments at 50% power, stirring between intervals until smooth, or melt over simmering water. Drizzle melted chocolate over the biscotti.

Step 14: Allow the chocolate to set fully before serving or storing.

Tips & Variations

For extra spice, add a pinch of ground cloves or cinnamon along with the gingerbread spice.

You can substitute crystallized ginger for mini diced ginger for a chewier texture.

If you prefer dark chocolate, swap the white chocolate drizzle for melted dark chocolate.

Ensure the biscotti slices are even in thickness to bake uniformly and prevent them from falling over.

FAQs

What is biscotti?

Biscotti are Italian twice-baked cookies that are crunchy and perfect for dipping into coffee or tea. The name means “twice-cooked” in Italian, referring to their baking process.

Can I make biscotti without nuts?

Absolutely. This gingerbread biscotti recipe is naturally nut-free. You can add nuts if desired, but they’re delicious as is with the ginger and white chocolate.