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.

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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
  1. Preheat oven to 325 degrees.
  2. 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.
  3. Add molasses, corn syrup and egg, and mix until fully incorporated. Scrape down sides of bowl with rubber spatula.
  4. Add flour and baking soda in 3 additions until fully incorporated. Do not overmix. Add water and mix until just incorporated.
  5. 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.
  6. Bake for 10 minutes. Rotate pans, and bake for additional 10 minutes. Let cool 5 minutes.
  7. Use serrated knife to cut each log into ½-inch thick slices. Place onto sheet pan.
  8. Bake for about 15-20 minutes. Cool completely.
  9. Melt dark chocolate in microwave safe bowl for 30 seconds at a time until smooth and stirs easily, about 1½ minutes total.
  10. Dip one end of biscotti in melted chocolate and place on fresh piece of parchment.
  11. 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

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