Chocolate-Dipped Gingerbread Biscotti (Printer View)

Crunchy biscotti with gingerbread spices, dipped in dark chocolate. Perfect for holidays or as a coffee companion.

# What you'll need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup unsalted butter, softened
10 - 2 large eggs
11 - 1/3 cup unsulfured molasses
12 - 1 teaspoon vanilla extract

→ For Dipping

13 - 6 ounces dark chocolate, chopped or chocolate chips

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt in a medium bowl.
03 - Cream brown sugar and butter in a large bowl until light and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in molasses and vanilla extract until uniform.
04 - Gradually add the dry mixture to the wet ingredients, stirring until a soft dough develops.
05 - Divide dough in half. Shape each portion into a 12-inch long by 2-inch wide log. Arrange logs on prepared baking sheet with ample space between.
06 - Bake for 25 minutes, or until logs are firm and cracked on top. Remove from oven, let cool for 10 minutes.
07 - Reduce oven temperature to 300°F. Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces. Lay biscotti slices cut side down on the baking sheet.
08 - Bake for 10 minutes, flip biscotti, and bake an additional 10 minutes, until crisp and golden. Cool completely on a wire rack.
09 - Melt dark chocolate either in a heatproof bowl over simmering water or in the microwave in short intervals, stirring until smooth.
10 - Dip one end of each cooled biscotti into the chocolate, allowing excess to drip off. Place dipped biscotti on parchment paper and let chocolate set entirely before serving or storing.

# Expert Advice:

01 -
  • Uses cozy gingerbread spices that fill your kitchen with a festive aroma
  • Keeps its crunch for weeks, making it great for gifting or prep ahead treats
  • Pairs beautifully with coffee, tea, or hot chocolate
  • Yield is perfect for sharing or freezing to enjoy later
02 -
  • High in warming spices and mood-boosting chocolate
  • Stores beautifully in a cookie tin with no fuss
  • The double-bake technique ensures every bite is perfectly crisp and keeps well for weeks
03 -
  • Do not rush the first cooling period after baking the logs. Slicing too soon creates crumbles while waiting ensures perfect clean slices
  • When dipping in chocolate, only dip after biscotti are completely cool for a smooth glossy finish
  • If chocolate refuses to set at room temperature, a quick chill in the fridge for five minutes helps speed things up

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