Chocolate Dipped Gingerbread Biscotti

I saw this recipe on Allrecipes.com and just had to try it. The recipe was for Gingerbread Biscotti and I made it even better by dipping it in chocolate. It is just perfect for this time of year and would be wonderful in a gift basket to a coffee lover.
I had never made biscotti before. I have to admit that I had some doubts in the beginning, but everything worked out just fine. As long as the biscotti are cut while still warm, the loaf won’t crumble to bits on you.
Here’s the recipe from Allrecipes.com with adapted directions:
Gingerbread Biscotti

1/3 cup vegetable oil (I used Canola)
1 cup white sugar
3 large eggs
1/4 cup molasses
2-1/4 cup all purpose flour
1 cup whole wheat flour
1 Tablespoon baking powder
1 Tablespoon ground ginger
2 tsp ground cinnamon
1-1/2 tsp ground cloves
1/4 tsp ground nutmeg

1. Stir together flours, baking powder and spices. Set aside.
2. Stir together the oil, sugar, eggs and molasses. Whip for about 30 seconds.
3. Slowly add the dry mixture into the wet mixture. A very stiff dough will form. Refrigerate the dough for about 30 minutes.
4. Preheat oven to 375 degrees F and grease a large cookie sheet (or line a cookie sheet with parchment paper and spray with oil like I did).
5. With well greased hands, remove 1/2 of the chilled dough from the bowl and pat it into a ball. With your hands, lengthen the ball into a roll that is about the width of the cookie sheet. Place on the prepared sheet and pat down to a loaf that is about 1/2 inch thick.
6. Repeat with remaining dough. You should be able to fit both loaves on one baking sheet. If not, just put the rest of the dough back in the refrigerator until you are ready to shape it.
7. Bake the log for 25 minutes. Remove from the pan and let cool about 10 minutes on a wire rack.
8. Place the baked loaf on a cutting board and cut into 1/2 inch thick slices with a very sharp knife. Arrange on cookie sheet, cut sides up. Bake an additional 5 to 7 minutes per side to make the biscotti crunchy (I baked them for 7 minutes).
9. Cool to room temperature before coating with chocolate.

Chocolate Dipping:
2 cups semisweet chocolate chips, divided

1. Place 1 cup of the chocolate chips in a microwave bowl. Microwave on high for 30 seconds. Stir well, then microwave an additional 20 seconds. Stir until smooth.

NOTE: I used mini chocolate chips because that was all I had on hand. Regular chocolate chips may take an additional 20 to 40 seconds to melt.

2. Spoon a bit of melted chocolate onto one side of the biscotti and spread into a thin layer using a small spatula or the back of a spoon. Let cool, chocolate side up, on parchment paper.


If you would like, sprinkles, shredded coconut, or chopped nuts could be added while the chocolate was still wet.

I can’t wait to try other Biscotti recipes! I’m having one right now with my morning coffee. Have a great weekend!

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2 responses to “Chocolate Dipped Gingerbread Biscotti

  1. I have a really good Almond Biscotti recipe you would probably enjoy. They are also the sweeter, moister version. Some are so dry you have to dip in coffee just to make them bitable.

  2. Sounds great! Where can I find it?

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