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gingerbread biscotti recipe starbucks

Gingerbread Biscotti Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3 tbsp unsulfured molasses
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter, melted
  • 1/2 cup white chocolate chips
  • 1 tsp neutral oil (such as canola)

Method
 

  1. Heat the oven to 350°F (175°C) and line a large baking sheet with parchment. Whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a large bowl for 30 seconds.
  2. In a medium bowl, whisk the eggs, granulated sugar, molasses, vanilla extract, and melted butter until smooth and glossy, about 1 minute.
  3. Pour the wet ingredients into the dry and stir until a stiff, sticky dough forms. Divide in half and shape into 2 logs, each about 10 inches long, 2 1/2 inches wide, and 3/4 inch tall, on the lined baking sheet.
  4. Bake at 350°F (175°C) for 28 to 30 minutes until set and lightly cracked. Cool on the pan for 15 minutes.
  5. Reduce the oven to 325°F (165°C). Slice each log diagonally into 3/4-inch-thick slices. Lay cut-side down and bake 10 minutes, flip, and bake another 10 to 12 minutes until dry and golden. Cool on a wire rack for 20 minutes.
  6. Melt the white chocolate chips with the neutral oil in 20-second microwave bursts, stirring between each, until smooth. Drizzle over the cooled biscotti, let the chocolate set, and arrange on a serving board with the drizzle facing up.

Notes

These biscotti are best made a day ahead, since the texture firms up and the spice flavor deepens overnight. The white chocolate drizzle is easier to do with a piping bag or a zip-lock bag with one tiny corner snipped off, rather than a spoon, if you want clean lines. If your dough feels too sticky to shape, wet your hands rather than adding more flour, which can make the biscotti dry.