Triple-Ginger Biscotti

Total Time Prep: 35 min. + chilling Bake: 35 min. + cooling
Yield about 2 dozen
Contest Winner
Test Kitchen Approved
Dark molasses, warm spices and a white chocolate drizzle make these triple-ginger biscotti a cookie worth gifting.

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 3/4 cup dark molasses
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 1 tablespoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup candied ginger
  • TOPPING:
  • 8 ounces white baking chips, melted
  • 2 tablespoons candied ginger

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and vanilla extract. Combine flour, ginger, cloves, cinnamon, baking powder, baking soda, salt, cayenne and nutmeg; gradually add to creamed mixture and mix well. Stir in candied ginger. Refrigerate until firm, about 45 minutes.
  2. Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 9x3- in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool on pans on wire racks until firm.
  3. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down.
  4. Bake until golden brown, 5-7 minutes on each side. Remove from pans to wire racks to cool completely.
  5. Drizzle with white chocolate; sprinkle with candied ginger. Let stand until set. Store between pieces of waxed paper in an airtight container.

Nutrition Facts

1 piece: 249 calories, 8g fat (5g saturated fat), 30mg cholesterol, 154mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 3g protein.

Biscotti-making has been a cherished tradition in my Italian family for generations. I wanted to create something new—a twist on the familiar—and because I love ginger snaps, I imagined that bold, spicy flavor in a biscotti form. That idea led me to create this lovely recipe. —Therese Ciofalo, Sparks, Nevada
Recipe Creator

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