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Chocolate Dipped Gingerbread Biscotti

Why not have some holiday cheer with your coffee?

Serves 24
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
162 calories per serving


> 2 1/4 cups flour
> 1/2 cup sugar
> 1/2 cup dark brown sugar
> 2 tsp baking powder
> 1/4 tsp salt
> 2 tsp ground cinnamon
> 2 tsp ground ginger
> 1/8 tsp ground cloves
> 3 large eggs
> 2 tbsp crystallized ginger
> 7 tbsp unsalted butter, melted
> 2 (3.5 oz) bars dark chocolate 


Preheat oven to 350°F. In a bowl, mix flour, sugars, baking powder, salt, and spices together.
In a separate bowl, lightly beat 2 of the eggs and chop the crystallized ginger. Stir in melted butter with eggs and ginger. Add the flour mixture to the egg mixture and knead until smooth dough forms.
Add half the dough to a large parchment-lined baking sheet and shape into an 11x2-inch log. Repeat with the remaining dough. Use a fork to beat the last egg with 2 tsp water. Brush tops and sides of the logs with the egg wash.
Bake logs for about 25 min., or until golden brown and firm. Remove from oven, and let cool on the baking sheet for 20 min.
Place 1 cookie log on a cutting board. Using a serrated knife, cut the warm cookie log into ½-inch thick diagonal slices. Place slices on the baking sheet; repeat with the remaining cookie log.
Bake slices for 18–20 min., flipping halfway through. Remove from heat and let cool completely, until biscotti hardens. Meanwhile, Break the chocolate bars and melt them in the microwave. Cook-times will vary; go slowly, stirring the chocolate every 30 seconds.
Dip ¼ of each biscotti into the melted chocolate, then lay on a parchment-lined baking sheet to cool and set. When completely cooled, store in a tightly-covered container.

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