Chocolate Gingerbread Biscotti

This post is sponsored by Silpat and Le Creuset. I received free product from them to incorporate into this post. As always, all opinions and recipe are my own.

Crunchy, festive and spicy, Chocolate Gingerbread Biscotti make the PERFECT cookie for dunking in coffee or milk during the holidays. Dutch process cocoa powder, fresh grated ginger, molasses, butter and more meld together to create this deliciously spiced, flavorful twist on the classic Italian cookie. Bake up a batch of these Chocolate Gingerbread Biscotti to spread cheer this Christmas season. Enjoy with your favorite holiday beverage.

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I was always that kid who turned her nose up at anything gingerbread come the holiday season.

Gingerbread houses? Too cardboard-y.

Gingerbread men? Too crunchy.

Gingerbread cookies? Too SPICY.

I swear, I’m not Goldilocks. I’m just really particular when it comes to ginger in baked goods.

In my opinion, a little ginger goes a long way, and when it’s too much, it’s overwhelming.

Consequently, you’re probably wondering why the HECK I made Chocolate Gingerbread Biscotti to share with y’all today, right?

A few years back, you might remember that I made Chewy Chocolate Gingerbread Cookies. That recipe, well-loved by my husband and me, proved that I could enjoy gingerbread if it was done right.

So THAT’s the answer to why I made this for y’all. Because I discovered gingerbread can be good. Additionally, I love biscotti, I adore chocolate, and I wanted to put all of them together.

These Chocolate Gingerbread Biscotti are spicy, chocolate-y and gingery in all the right ways. They’ve got a delightful crunch. Unsurprisingly, they pair well with both milk and coffee.

Furthermore, I’m pairing this recipe with a Silpat and Le Creuset GIVEAWAY. You’ll notice a few of their products featured in this post, and I’m giving away a set of them for the holidays!

More on this below…

Essential Tools/Products for Chocolate Gingerbread Biscotti

• Sheet pan.
• Nonstick baking mat.
• Pastry scraper.

Get the look!

• Le Creuset Large Multi Bowl in Cerise.
• Le Creuset Large Revolution Spatula in Cerise.
• Silpat Holiday Mat.
• Red stripe table runner. (Similar from AHALife.)
• Square appetizer plates. (Similar from Crate and Barrel and Target.)

Who’s ready for some BISCOTTI?!? (If you’re not into gingerbread, check out my

Finally, here’s how I made these beauts and how you can do the same:

Continue to Content

Yield: 36 cookies

Chocolate Gingerbread Biscotti

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Crunchy, festive and spicy, Chocolate Gingerbread Biscotti make the PERFECT cookie for dunking in coffee or milk during the holidays. Dutch process cocoa powder, fresh grated ginger, molasses, butter and more meld together to create this deliciously spiced, flavorful twist on the classic Italian cookie. Bake up a batch of these Chocolate Gingerbread Biscotti to spread cheer this Christmas season. Enjoy with your favorite holiday beverage.

Print

Ingredients

• ½ cup unsalted butter, at room temperature (1 stick)
• 1 tablespoon fresh ginger, peeled and grated
• ¾ cup dark brown sugar
• ¼ cup unsulfured molasses
• 2 eggs, at room temperature
• 1 cup Dutch process cocoa powder
• 2 cups unbleached all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 tablespoon turbinado sugar, for sprinkling
• ½ cup bittersweet chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with a nonstick baking mat or parchment paper, and set aside.
2. In a large glass bowl, cream the butter, freshly grated ginger, brown sugar and molasses together until smooth using a hand mixer (or a stand mixer.)
3. Break the eggs, and add them to the wet ingredients. Beat until smooth.
4. In a separate bowl, sift together the cocoa powder, flour, baking powder and salt.
5. Slowly pour the dry ingredients into the wet ingredients, mixing at a low speed until the dough is smooth. It will be slightly sticky, but not overly so.
6. (Optional) Using a hand spatula, gently fold in the chocolate chips.
7. Transfer the dough to the prepared baking sheet. You may either divide it in half to make two shorter logs or make one longer and wider log, patting it down until the dough is in a rough rectangular shape that is about 4”-5” across (and about 16”-20” long) and 1" tall.
8. Sprinkle with the turbinado sugar, and transfer to the oven.
9. Bake the dough for 25 minutes, then remove from the oven, and let cool for 5-10 minutes.
10. When the biscotti has cooled enough to touch without burning yourself, use a pastry scraper to cut the biscotti into ½” to ¾” slices.
11. Place the biscotti slices on their sides, and arrange on the baking sheet for the second baking.
12. Return the cookies to the oven, and bake for an additional 15-20 minutes minutes, or until the biscotti have crisped up.
13. The exterior of the cookies should be pretty crispy, but they should break apart easily, so transfer them to a cooling rack with care. (The cookies will firm up as they cool, too, but they should not become too hard.)
14. Enjoy when cool with a glass of milk or your favorite holiday beverage.

Notes

Adapted from my Cranberry Orange Ginger Biscotti recipe.

These biscotti can be stored in an airtight container at room temperature for at least a week, but they shouldn't last that long.

Nutrition Information:

Yield:

36 cookies

Serving Size:

1 cookie
Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 61mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g

Nutrition facts are an estimate and not guaranteed to be accurate.

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Finally, will YOU tell me how you feel about gingerbread?

What will you make if you win this prize?