Sometimes I forget I have a blog, a place where I saved what I did and can reference later on in the future if I have questions. Like when I couldn't remember if I split the dough in half, or in thirds because I like small biscotti.
I wanted to try some gingerbread biscotti. Though it's more of a winter flavor than fall, it has ginger and that is fallish. I needed some for a package I sent out and some simply to nosh on.
I Googled quite a few recipes as my starting point. From there, I set out to adapt my biscotti to emulate Once Upon A Tart's biscotti. I don't always follow their methods, but thanks to how they prepare their biscotti you have the option of eating it plain (without dipping it in a beverage) and not worrying you'll break a tooth. Though the texture is thoroughly crunchy, it's still perfectly bite-through-able.
So about the recipe. I read through the reviews for various recipes I looked up. Some thought it was perfect as is, while some had a few complaints about it. Many felt the spices needed to be increased to achieve a stronger gingerbread flavor, but some thought it was fine as is. In my recipe, I added about a tablespoon of freshly grated ginger, but I forgot to add 1/8 teaspoon of black pepper to enhance the spiciness. I increased the flour in my modified version, but forgot to increase the spices to compensate. Everything thought it had a good balance as it was. The white chocolate drizzles contrasted nicely, too.
Overall, the flavor and texture was close to how I envisioned a gingerbread biscotto to taste like. It was spicy and had depth of flavor. The flavors also pair perfectly with a cup of coffee or tea and would make a perfect gift for the holidays.
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gingerbread biscotti with white chocolate drizzles
Recipe by Christina Provo
1/2 cup unsalted butter, melted
3 large eggs, separated
1 cup sugar, divided
1 tablespoon grated fresh ginger
1/4 cup molasses
1/4 teaspoon orange extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons ground ginger
3/4 tablespoons ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon fresh nutmeg
1/8 teaspoon black pepper
4 oz. white chocolate melted in a double boiler with 1 tablespoon shortening
- Preheat oven to 350 degrees. line baking sheet with parchment paper. Whisk together the flour, baking powder, soda, and salt with the spices in a medium sized bowl. Set aside.
- In a large bowl, beat egg yolks with 1/2 cup granulated sugar until yolks become pale yellow and thick, about 2-3 minutes. Blend in fresh ginger, then molasses.
- In another bowl and with clean beaters, beat the egg whites until stiff peaks form. With the mixer still on high, beat in the remaining sugar. Fold the egg whites into the egg yolk mixture. gently stir in the butter and orange extract. Gradually stir in dry ingredients into wet, until the dough forms a ball.
- Divide dough in thirds and pat out to 2 inches in diameter and about 10 inches long. Bake until the top of the log is golden brown and firm when pressed with your fingers, about 25-35 minutes. Remove sheet from oven and transfer parchment with the logs onto wire racks to cool completely.
- With a serrated knife, slice each log, on the diagonal, into 1/4 or 1/2 inch slices, depending on your preference. Place, cut side down, back on an unlined baking sheet and bake for 10-15 minutes on either side. Remove to a wire rack to cool completely.
- Drizzle white chocolate over cooled biscotti; alternatively, dip the biscotti in the white chocolate (you may need to melt more if you do this) and place on sheets of wax paper to harden.