Description
Indulge in the perfect holiday treat with our recipe for Chocolate Dipped Gingerbread Biscotti. Learn how to make these festive and delicious cookies today!
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour (240 grams)
- 1 teaspoon (5 ml) baking powder (5 grams)
- 1/4 teaspoon (1 ml) salt (1.5 grams)
- 1 teaspoon (5 ml) ground ginger (2 grams)
- 1 teaspoon (5 ml) ground cinnamon (2 grams)
- 1/2 teaspoon (3 ml) ground cloves (1 gram)
- 1/2 teaspoon (3 ml) ground nutmeg (1 gram)
- 1/2 cup (120 ml) unsalted butter, softened (113 grams)
- 1/2 cup (120 ml) brown sugar, packed (100 grams)
- 1/4 cup (60 ml) molasses (80 milliliters)
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
- 1 cup (240 ml) semi-sweet chocolate chips (170 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the molasses, eggs, and vanilla extract to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet, leaving space between them.
- Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Reduce the oven temperature to 325°F (165°C).
- Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch thick biscotti.
- Place the biscotti cut side down on the baking sheet.
- Bake for an additional 10-12 minutes, flipping halfway through, until golden and crisp.
- Remove from the oven and let the biscotti cool completely on a wire rack.
- In a microwave-safe bowl, combine chocolate chips and vegetable oil.
- Microwave in 30-second intervals, stirring in between, until smooth and melted.
- Dip one end of each biscotti into the melted chocolate, allowing excess to drip off.
- Place dipped biscotti on parchment paper and let the chocolate set completely.
- Store biscotti in an airtight container for up to two weeks.
Notes
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- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 120
- Fat: 5g
- Protein: 2g
Keywords: chocolate biscotti, gingerbread recipe, dipped cookies, holiday dessert, crunchy treat
