Be the star of the neighborhood cookie swap with a batch of Gingerbread Biscotti from Pastry Chef Dee Dee Sanchez of Jack Allen’s Kitchen in Austin, Texas. Crispy, gingerbread double-baked biscotti are perfect for dunking into a hot cup of coffee or a mug of hot chocolate. As a bonus, the recipe makes enough to share so you can give a box away and still have some cookies for yourself.
Approximately 4 dozen cookies
¾ cup unsalted butter
¾ cup dark brown sugar,Dash salt
1½ teaspoon allspice
1½ teaspoon ground cloves
1½ teaspoon ground cinnamon
1½ teaspoon ground ginger
⅓ cup molasses
¼ cup dark corn syrup
1 egg,5 cup all-purpose flour
1 teaspoon baking soda
3 tablespoons water, lukewarm
2 cups dark chocolate
¾ cup white chocolate
- Preheat oven to 325 degrees.
- In stand mixer with 5-quart bowl and paddle attachment, mix butter, brown sugar, salt, allspice, cloves, cinnamon and ginger until light and fluffy, about 5 minutes on medium speed.
- Add molasses, corn syrup and egg, and mix until fully incorporated. Scrape down sides of bowl with rubber spatula.
- Add flour and baking soda in 3 additions until fully incorporated. Do not overmix. Add water and mix until just incorporated.
- Divide dough in half and form each onto a log and press down onto two parchment lined baking sheets. Press down into ½-inch thickness. Dough should be about 12 inches long and about 4 inches wide.
- Bake for 10 minutes. Rotate pans, and bake for additional 10 minutes. Let cool 5 minutes.
- Use serrated knife to cut each log into ½-inch thick slices. Place onto sheet pan.
- Bake for about 15-20 minutes. Cool completely.
- Melt dark chocolate in microwave safe bowl for 30 seconds at a time until smooth and stirs easily, about 1½ minutes total.
- Dip one end of biscotti in melted chocolate and place on fresh piece of parchment.
- Melt white chocolate using same method as dark chocolate. Drizzle white chocolate over biscotti. Cool completely and serve!
- From Pastry Chef Dee Dee Sanchez of Jack Allen’s Kitchen in Austin, Texas