Gingerbread biscotti, dotted with chunks of ginger chocolate bark and perfect with a steaming mug of coffee or hot cocoa, is an ideal treat for chilly days.
Certain flavors and aromas are tied to the seasons: pumpkin pie at Thanksgiving, blueberry pie for the Fourth of July, and gingerbread in winter. The scent of gingerbread instantly brings to mind cold, snowy days and the holiday season.
One of my favorite things to bake is Glorified Gingerbread, a time-tested, multi-generational recipe that defines what gingerbread should taste like in my memory. I bake it several times a year, but always in the colder months—gingerbread simply belongs in winter.
Biscotti is a year-round favorite, but gingerbread biscotti shine when the air turns crisp. They’re perfect for curling up under a blanket with a hot cup of coffee or cocoa to dunk them in.
I enjoy biscotti most at breakfast—I happen to be nibbling a gingerbread biscotti with my coffee as I write this. They also work well as an after-dinner treat, especially paired with a creamy chai-vanilla pot de crème. Together they create a deeply spiced, festive flavor.
This recipe uses candied ginger, commonly found in the spice section of most grocery stores. Small spice-jar versions can be pricey, and this recipe requires a full cup of candied ginger. If you have access to stores with better pricing or bulk options, consider those to save a bit.
Instead of folding candied ginger and chocolate directly into the dough, I make a ginger-chocolate bark first: the chocolate coats each ginger piece so every bite contains both flavors. You may also notice a generous pinch of black pepper in the spice mix—this is intentional. The pepper quietly enhances the warm spices and the chocolate without making the cookies taste peppery; it simply adds depth.
Recipe
Gingerbread Biscotti Recipe with Dark Chocolate Ginger Bark
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Gingerbread biscotti, dotted with chunks of ginger chocolate bark and served with a steaming mug of coffee or hot cocoa, make a cozy treat for cold days.
Ingredients
- 1 cup candied ginger
- 8 oz good quality dark chocolate
- ½ cup butter, at room temperature
- ¾ cup dark brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour
- ¼ cup + 2 tablespoon whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon coarse ground sea salt
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 ½ teaspoon ground black pepper
- 1 egg white, lightly beaten with a fork
- 2 tablespoon turbinado sugar
Instructions
- Spray an 8-inch square pan with non-stick spray and line it with plastic wrap, leaving about a 6-inch overhang on all sides.
- Chop the candied ginger into pea-sized pieces and set aside.
- Fill a saucepan about two-thirds full with water and bring to a simmer. Place about two-thirds of the chocolate in a heatproof bowl that fits snugly over the saucepan without touching the water. Allow the chocolate to sit until about two-thirds melted, then gently stir until fully melted. Remove the bowl from the heat and stir in the remaining chocolate a bit at a time until smooth.
- Stir the chopped ginger into the melted chocolate, pour into the prepared pan, cover with the overhanging plastic wrap, and refrigerate until firm. Once firm, chop the chocolate-ginger bark into roughly ¼-inch chunks and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high for 4–5 minutes until light and fluffy.
- Whisk the eggs with the vanilla in a bowl or measuring cup. Add the egg mixture to the butter-sugar mixture in three additions, mixing on medium-high for 20–30 seconds after each addition. Scrape the bowl as needed. After all eggs are incorporated, beat for about 30 seconds more until homogeneous.
- Combine the dry ingredients (flours, baking powder, baking soda, salt, and spices) in a medium bowl and stir to blend. Add all dry ingredients to the mixer and mix on low just until combined. Fold in the chopped ginger chocolate bark.
- Turn the dough onto a large sheet of plastic wrap and shape it into an 8″ × 4″ rectangle. If the dough sticks, wet your hands slightly. Wrap tightly and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350°F and line a baking sheet with parchment. Let the dough sit at room temperature for 10 minutes, then unwrap and divide into two pieces. Place both pieces on the prepared pan and shape each into a flat log about 11–12 inches long and 2½ inches wide. Brush the tops with egg white and sprinkle with turbinado sugar.
- Bake 30 minutes. Remove the pan and let logs cool on the pan for 30 minutes. Lower oven temperature to 300°F.
- Transfer logs to a cutting board and slice diagonally into ½-inch thick biscotti. Arrange the slices cut side up on the baking sheet (they will fit snugly). Bake 30–40 minutes, until centers are firm but still yield slightly when pressed. Cool completely on the pan.
- Store biscotti in an airtight container for up to 2 weeks.
Did you make this recipe?
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