I am a big fan of biscotti, it’s been on my to-bake-list every holiday season since I discovered it years ago. And every year, I always make my tried and true, go-to biscotti recipe. BUT this year, I am slightly venturing out and trying a new recipe. As I mentioned before, I’m not too big on ginger… but I think it’s slowly growing on me. These gingerbread biscotti are making their debut on my palate this year. While browsing for new baking goodie ideas on NYT Cooking’s site, I stumbled upon this biscotti recipe. I figure I try them out and see how they are. One thing that sold me was that it was similar to my usual recipe in that it uses no butter. Having tried biscotti recipes with butter in the past, I personally prefer my biscotti without it. It gives you that extra dry crunchy cookie, which is perfection in my mind. I love how crunchy the cookie is once baked and cool. Every bite you could hear the crunch, and dunking or dipping it into a nice piping hot cup of coffee is even better. The cookie absorbs the coffee so nicely and just makes for such a tasty symphony of deliciousness in your mouth.
These gingerbread biscotti are such a festive cookie this time of year. There are a good amount of spices in this recipe, but they all play well together. I’ve adapted it slightly and also swapped in some chopped dates and pistachios to give it a bit of texture and chew. I love how you can taste all the flavors together, especially the cardamom.
Below’s the recipe if you’d like to give it a go. And of course, if you’re up for more baking, check out yesterday’s no-hassle slice and bake orange chocolate pecan shortbread. Enjoy!
Gingerbread Biscotti
Description
These spiced gingerbread biscotti are extra dry thanks to no fat used. They make for the perfect cookie for dipping into any cup of hot coffee.
Ingredients
Instructions
- Heat the oven to 300 degrees F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, espresso powder, salt, and baking soda. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
- Add the flour, chopped dates, and pistachios. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don’t overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
- Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
- Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 1/2-3/4 inch wide (you’ll get anywhere from 12-16 slices). Turn the slices on their sides and return to the oven.
- Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
- Optional: In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.
- Tip: You also can melt the chocolate in a heatproof bowl in the microwave: Microwave on high for 30 seconds, then for 1 minute longer, stirring at 10-second intervals until smooth.
Notes
- To help keep track of the many spices while assembling your ingredients, measure them into small piles on a dinner plate.
This recipe has been adapted from NYT Cooking. This site contains affiliate links, if you make a purchase through them, we receive a small commission.
The gingerbread biscotti directions mention star anise but it’s not included in the list of ingredients.
You’re right! There is no star anise in my version of this recipe. I copied the text from NYT and forgot to omit that. Will fix it. Thanks!