GINGERBREAD BISCOTTI
with white chocolate & lemon
skip to the recipe
WHY YOU SHOULD MAKE THIS BISCOTTI
They're perfectly crisp.
This recipe is so easy.
The cookies taste great with or without the chocolate.
They're perfect with coffee, tea, or eggnog!
INGREDIENTS
- FLOUR
- BAKING POWDER
- SALT
- CINNAMON, GINGER, ALLSPICE, CARDAMOM, & NUTMEG
- UNSALTED BUTTER
- BROWN & WHITE SUGAR
- MOLASSES
- VANILLA EXTRACT
- EGGS
- WHITE CHOCOLATE
- LEMONS
full recipe
01
In a bowl, beat the butter & sugars. Add the molasses, vanilla, & eggs. Then, mix in the flour, baking powder, salt, & spices until the dough is stiff & sticky.
full recipe
02
Pat the dough into 2 logs. Bake until the edges of the logs are dry and turn golden-brown. Cool for 10 minutes.
full recipe
03
Slice the cookies into 3/4 inch strips. Bake the cookies for another 16-20 minutes until the cookies are crisp & dry.
Tip - don't worry if the cookies are a tad soft. They'll crisp more as they cool!
full recipe
04
Drizzle the cooled biscotti with white chocolate and sprinkle with lemon zest. Let the chocolate harden.
full recipe
DECORATION IDEAS
Add holiday sprinkles instead of lemon zest.
Or, use chopped nuts (like pistachios or hazelnuts) for crunch.
Nothing! Leave the biscotti plain - so delicious on their own.
see the recipe
HELPFUL TIP
To make slicing the cookies easier, use a sharp, serrated knife. If you use a dull knife, the cookies will crack and crumble.
more tips
HEY THERE,
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.
see more