A couple weeks ago, I made Laury’s Double Chocolate Walnut Biscotti. I wanted to make them since December but thought biscotti were hard to make (never made any before) and it took time before I finally decided to try.
Well, let me tell you something, making biscotti is easy.
And since I love to dip biscotti in my coffee, I was definitely going to make some again. So I took out an other biscotti recipe I had bookmarked, Carolyn’s Gingerbread White Chocolate Biscotti. At first, I wanted to follow the recipe but since I love dipping my biscotti, I decided not to dip them in white chocolate.
I dipped chocolate covered biscotti in tea once and my hands were hum… dirty afterward :P.
Adaptation of Gingerbread White Chocolate Biscotti, All Day I Dream About Food
- 2 1/4 cups unbleached all purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp fine sea salt
- 6 tbsp Earth Balance (or butter), softened
- 3/4 cup golden cane sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1 tbsp fancy molasses
- 1 tbsp blackstrap molasses
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup chopped white chocolate
Directions: Preheat oven to 325°F and line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, spices and salt. In a large bowl, beat earth balance and sugar until creamy. Beat in eggs one at a time. Mix in vanilla and molasses. Slowly beat in dry ingredients until just combined. Stir in raisins, almonds and white chocolate. Dough will be very thick.
Take half the dough and roll on a floured surface until you have a 12-inch log. Transfer to a baking sheet and flatten into a 3-inch wide loaf. Repeat with the second half of the dough. Bake for 30-35 minutes, until loafs are almost firm to the touch. Let cool 10 minutes, but maintain oven temp.
Carefully transfer one loaf to a cutting board. With a serrated knife, gently saw back and forth to cut loaf crosswise into 3/4 inch slices. Place slices, cut-side down, back onto parchment-lined baking sheet. Repeat with second loaf. Bake until firm and golden, 8 minutes per side. Let cool.
Store in an air-tight container.
I am in love with these biscotti. I love spicy gingerbread and they are perfect. They even make your coffee a little spicy ;-). The raisins give them sweet chewiness and the almonds give a nice crunch.
I couldn’t really taste the white chocolate I added and would probably skip it if I make them again. If you want real white chocolaty goodness, check out Carolyn’s white chocolate dipped version!