Chef John's Gingerbread Biscotti
When you don't have time to make a gingerbread house, try these delicious gingerbread biscotti. You'll love the sweet and spicy flavor of crystallized ginger and the crispy, crunchy signature biscotti texture. Whether eaten on their own or dunked into a cup of steaming hot coffee (an exceptional pairing!), these make a great holiday gift.
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Recipe Summary
Ingredients
Directions
Tips
Chef's Notes:
You can substitute 1/4 teaspoon fine salt for kosher salt, and milk or dark chocolate for white chocolate, if preferred.
Tips for chopping crystallized ginger: Carefully rub some vegetable oil on the edge of your knife to prevent ginger from sticking when you're chopping it. Chop it into fine pieces, but don't chop it into a paste as that'll make it harder to incorporate into the dough.
After the sliced biscotti have baked for 20 minutes and you've flipped them, you can reduce the oven temperature to 200 or 250 degrees F (95 to 120 degrees C) for the final bake so they don't get too dark.
Biscotti will not reach full crispiness until completely cooled.