Crisp, chocolatey, spiced gingerbread biscotti dipped in white chocolate. The perfect addition to your holiday cookie tray! Adapted from Smitten Kitchen's Gingerbread Biscotti recipe.
1cwhite chocolate chips or white baking chocolate, for dippingoptional
sprinklesoptional
Instructions
Preheat oven to 350°F. Line a large cookie sheet (or two smaller ones) with parchment paper.
In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, spices, and salt.
In a large mixing bowl, whisk together both sugars, cooled melted butter, eggs, and vanilla extract. Fold in dry ingredients until well combined.
Divide dough in half. Form each half into a log about 11 inches long and flatten it slightly until it's about 2 1/2 inches wide. Place on prepared cookie sheet(s).
Bake for 25 minutes, or until a toothpick inserted into the center of each log comes out clean. Remove from oven and let cool until lukewarm, about 25 minutes.
Place one log on a cutting board. Using a serrated knife, slice at a diagonal into 1/2-inch thick slices. Repeat with second log.
Place slices cut-side down onto your cookie sheet(s). Bake for another 10 minutes. Turn them over, then bake again for 8 minutes. Let cool completely.
If you like, dip cooled biscotti into melted white chocolate and decorate with sprinkles.
Store biscotti in an airtight container at room temperature.