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Gingerbread Biscotti

Photo: Jim Franco; Styling: Rebecca Donnelly
Prep time 22 mins
Bake time 35 mins
Cool time 10 mins
Yield Makes about 2 1/2 dozen
Fresh ginger delivers a bit of spice to this traditional Italian cookie. Gingerbread Biscotti are perfect with a warm cup of joe, spiced cider, or hot chocolate.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed dark brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup whole almonds
  • 1/2½ cup chopped crystallized ginger
  • 8 ounces white chocolate, melted

How to Make It

  1. Preheat oven to 375°. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well. Beat in eggs.

  2. Combine flour and next 5 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds and crystallized ginger.

  3. Divide dough in half. Using floured hands, shape each portion into a log 3 inches wide and 1 inch high. Place on a lightly greased cookie sheet.

  4. Bake 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch. Reduce oven temperature to 325°.

  5. Cut each log crosswise into 1/2-inch slices with a serrated knife. Place slices on ungreased cookie sheets.

  6. Bake 7 minutes; turn cookies over, and bake 7 more minutes. Cool completely on wire racks.

  7. Dip ends of biscotti in melted white chocolate. Place biscotti on wax paper until chocolate hardens.