Gingersnap Biscotti with White Chocolate Drizzle
These cookies have all of the spice and molasses flavor of my grandmother’s famous gingersnaps, but with the extra snap and crunch of biscotti.
They’re perfect for dunking in coffee, hot cider, and even hot cocoa. Which means they’re practically breakfast food, right? Right? I may have eaten a few for breakfast the other day and I’m not even sorry about it.
If you think you’re not a biscotti fan because you got burned by one that broke a tooth, give these a try. Their crunch is fun and harmless, and the flavor is fabulous.
They’re perfect for holiday dipping!
Gingersnap Biscotti with White Chocolate Drizzle
- ½ cup unsalted butter , at room temperature
- 1 cup packed light or dark brown sugar
- 1 large egg
- 1 tablespoon molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- Granulated sugar , for sprinkling
- 5 ounces high quality white chocolate , chopped
- Preheat oven to 350°F. Line sheet pan with parchment paper.
- In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter and brown sugar on high speed until light in color and creamy. Mix in egg, followed by molasses.
- In large bowl, stir together flour, baking soda, cinnamon, cloves and ginger. Add flour mixture to butter mixture all at once and mix on low until incorporated.
- Divide dough in half and shape each piece into log about 4 inches wide and space evenly on the prepared sheet pan. Flatten each log to about 2 inches tall. Sprinkle generously with granulated sugar.
- Bake until edges are golden and surface is cracked, 20-25 minutes. Remove from oven and let cool on pan 20 minutes.
- Use serrated knife to slice logs into 1-inch thick slices. Place slices cut side-up on pan lined with parchment paper and bake additional 12-14 minutes until edges are brown. Let cool completely.
- In small heat-proof bowl, melt white chocolate in microwave at 60 percent power for 1 minute. Stir until smooth. If not completely melted, continue to microwave in 10 second intervals, being careful not to scorch.
- Drizzle melted chocolate over cooled cookies. Let sit 15 minutes before serving or storing. Store biscotti in airtight container at room temperature up to 1 week.
Disclosure: I am a paid contributor to the Go Bold with Butter website. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
If you want even more cookie inspiration, check out Go Bold with Butter’s free Holiday Cookie E-book.
13 Comments on “Gingersnap Biscotti with White Chocolate Drizzle”
These look heavenly! I love the gingersnap white chocolate combo and then you add biscotti in there too, wow! I need!
I may have asked you this before, but I am unable to pin anything from your blog. I’d love to save it and make it for later. In your please share it bar, there is no pin button and i don’t do any of the other options. When I hover over your photos, no pin option appears. I haven’t had this problem before! Help! These look fantastic. I look forward to making them!
Hi Mary! Sorry, but I don’t use the rollover pin it option on my photos. You can easily get a Pinterest bookmark directly from Pinterest that will allow to you pin images from any website you visit. Hope this helps!
These are so beautiful! And something tells me they’re absolutely delicious, too!
YUM!! Can’t wait to try these!
I am a fairly recent convert to biscotti, and I can’t wait to try this recipe. They look awesome!!
Wait. Hold the phone. Biscotti is NOT legit breakfast food???? 😉
Yum can’t wait to try this recipe.
Just for some background, I’m a 50 something adult that cooks meals from scratch daily, bakes, cans, and has been doing so since I was 12. This recipe reminded me of what I’ve told my daughter many times- read the reviews and think it through. No one that commented had tried this recipe! I followed it to a T, and when mixing the dry ingredients, there was nowhere near enough moisture for this to come together. I beat an additional 1/4 C butter with another egg and added that in order to get a dough to come together out of that bowl of brown crumble. It’s in the oven now, and looks like it’s going to spread out all over the place. maybe I can cut it into bar cookies?
Hi K, I’m so sorry to hear this recipe didn’t turn out for you! I know how frustrating that can be. I worked so long and hard on this recipe, testing it many times, as it always spread into a big fat wide mess in the oven. Which is why there is less butter here than you’ll find in most cookie recipes. This is the ratio of ingredients that worked for me. I’m guessing either your butter was too cold, or the butter and sugar wasn’t creamed long enough, but of course I can’t say for sure what went wrong without being in your kitchen with you. I wish I could of more help! All the best, Annalise. 🙂
I followed the recipe but there was no way on earth that this makes two logs that are 4 inches wide and two inches tall. Once baked it spread out and almost filled an 11×17 pan. Both the butter and egg were at room temp and I beat the sugar and butter in my KA for 5 minutes.
It’s a shame this recipe doesn’t work because I was looking for a Gingersnap Biscotti. Guess I’ll work my old tried and true biscotti recipe into a gingersnap one.
This recipe worked great! Good flavors. We made two logs and pressed them to 3-4 inches, worked very well. Thanks for the great recipe!
I normally love your recipes but this one was an epic fail. After reading the previous reviews about spreading, we thought putting it in the freezer before baking would solve the problem. But it didn’t. Both pieces spread completely flat. Not sure why. Our usual biscotti recipe uses oil instead of butter and we don’t have a problem at all with spread. So maybe this recipe needs an update? And it would be helpful to have an idea of all three measurements of the two logs (width, length, and height) pre-baking and post baking because it seems like spread is to be expected with the butter. It would also be super helpful to have pictures of what your’s look like during the process. Many of your other recipes have a step by step photo montage which I really like.
Hi, Jennifer. Thank you for taking the time to leave such a thorough review of this recipe. I’m sorry it didn’t work for you. It’s an old recipe, from almost 10 years ago, and I was a different baker and blogger then. It definitely is in need of an update. I’ll try to get to that for next holiday season. Best wishes!