Snowcapped Gingerbread Biscotti
This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a "snow"-dipped decoration. —Trisha Kruse, Eagle, Idaho
Ingredients
- 1/3 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 3 large eggs
- 3-1/4 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup hazelnuts, toasted and chopped
- 1/4 cup finely chopped crystallized ginger
- 1 cup butterscotch chips, melted
- 1 cup vanilla or white chips, melted
Reviews
Loved it. I used sliced almonds in lieu of the hazelnuts, and dipped the bottoms in white chocolate only (omitting the butterscotch). I also cut the cloves in half...a little bit goes a long way. I thought this recipe was very similar to flavor as the gingerbread biscotti sold at Starbucks.
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Great recipe! Not very patient, so stirred in chips into batter. Wonderful! Buterscotch and white chocolate throughout!
really yummy! would make a great xmas gift.
This is delicious and it meets with rave reviews. I make this at Christmas and give to friends, but make sure to keep some for myself. Should make year round!!!
Haven't made these yet but as far as the ginger - you can buy different grades of chopped ginger on King Arthur Flour's site
I never ate a biscotti I didn't like, and this is at the top of the list. :)
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I haven't made this yet, but for the person who asked about chopping ginger I cut in small pieces and then place in my food chopper with a small portion of the flour called for in the recipe..no more than about 2 tblespoons and then turn on the chopper on high. I will chop very nicely when combined with the flour. Use that flour mixture with the ginger as part of your flour in the full recipe. Love candied ginger!
@califdreamin-what about using a mini food processor chopper or blender on the "chop" button. that's how I mince my garlic.