This Ginger Spice Biscotti with White Chocolate recipe is made so much better by dunking the ends in melted white chocolate, and adding a few pistachios on the top for extra crunch and saltiness. Amazing!
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Why You’ll Love this Recipe
Warm spices like ginger are wonderful in cookies…especially in winter when we’re looking for something to dunk in our favorite hot chocolate!
- Biscotti is fun to make, and great for a cookie exchange
- This is an easy cookie even though it’s baked twice
- Candied ginger really makes the flavor in the cookies, but he white chocolate sends them over the top, and the chopped pistachios sprinkled on top are festive and tasty
- Why not host a cookie exchange? Some good choices besides the biscotti are White Chocolate Snowflake Cookies and these soft and delicious Lemon Shortbread Cookies.
- Love cookies? Try these Triple Chocolate Cookies too!
Ingredients You’ll Need
For the full recipe, please scroll down to the recipe card below, but here are the key ingredients:
- Flour and Sugar: All-purpose flour and Bakers Sugar if you have it, otherwise regular granulated sugar.
- Eggs and Spices: These cookies can handle a lot of spice!
- Baking Powder and Soda: For a lift and browning (and if you want to geek out on a full explanation of using both, here’s a good article from Fine Cooking).
- White Pepper and Candied Ginger: To give these biscotti a mildly spicy kick
- Pure Vanilla Extract: For the best cookie flavor
- White Chocolate and Pistachios: For color, texture and flavor.
Step-by-Step Instructions
- Preheat oven temperature to 350F degrees. Combine a cup of sugar with three eggs in a large mixing bowl
- Use a whisk to combine.
3. In a separate bowl measure out the dry ingredients. A large bowl is good for this.
4. Whisk the dry ingredients together to combine.
5. Add the wet ingredients to the flour mixture.
6. Stir the flour and the wet ingredients together to combine, and the candied ginger. No electric mixer needed!
7. Divide dough into two sections on a large baking sheet lined with parchment paper, shape them into two oblong loafs about 12 inches long and 2 inches wide. This doesn’t need to be perfect! For the first bake, go for about 30 minutes.
8. Let them cool for 10 minutes, then cut logs with a serrated knife (you can move them to a cutting board) into 2-inch-thick slices. From here, you’ll bake them again for 15 minutes, cut side down until light golden brown.
Turn biscotti once during the baking time, the let them cool completely before dunking in melted chocolate and sprinkling with chopped pistachios.
Tips For Success
- “Biscotti” is an Italian word that literally means “twice baked” and that’s what these cookies are. Shape and bake the first time, then slice them into portions and bake again.
- Be sure to let the cut biscotti cool completely before dunking in melted white chocolate.
- Biscotti can be stored in an airtight container, with wax or parchment paper on top of each layer. They will keep for up to 2 weeks.
- You can refrigerate the dough up to 3 days before baking. Make the dough into a log shape and wrap with plastic wrap.
- Be sure to use a lined baking sheet to bake the cookies, and cool logs for just ten minutes before slicing and baking the second time.
Serving Ideas
- These biscotti are a wonderful cookie to use for holiday cookie exchanges.
- Put six or so in a small cellophane bag with a pretty ribbon and gift them to friends and co-workers.
- Make more cookies for a tray! Try these wonderful Peanut Butter and Jam Cookies, Butterscotch Shortbread, or these cute Tiny Chocolate Chip Cookies. Make a big pot of tea or coffee and have a little cookie gathering!
- Cookies are also very good with Fresh Tangerine Sorbet. Just sayin’.
Frequently Asked Questions
Absolutely. Use milk or dark, they will be delicious.
You can! I think I’d start with chopped salted almonds, but almost any nut will work!
Store the biscotti in an airtight container for up to 2 weeks. I divide the layers of cookies with wax or parchment paper too.
More Recipes to Try
- White Chocolate Popcorn: This stuff is addicting. Really, really good.
- Sweets Things: A round-up of some of my favorite desserts!
- Strawberry Cheesecake Cookies: A big soft vanilla cookie with fresh strawberries
- White Chocolate Peanut Butter Cups: Yum yum YUM on these, great for holidays.
- Pumpkin Spice Milkshake: Like a really good pumpkin pie in a glass!
- Chocolate Covered Oreos: These cookies are great for gifting!
- Easy Chocolate Covered Pecans: These are delicious! (and easy)
If you’ve tried Ginger Biscotti with Pistachios, or any recipe on Studio Delicious, please leave a 5 star rating and tell me about it in the comments below, I’d love to hear about it!
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Ginger Biscotti with Pistachios
Ingredients
- 2 ¼ cups All-purpose flour
- 1 teaspoon baking powder
- ½ baking soda
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup minced candied ginger
- 5 ounces melted white chocolate for dipping
- Chopped pistachio nuts or almonds For garnish
Instructions
- Heat oven to 350, and adjust rack to middle of oven. Line a baking sheet with parchment paper. Combine the flour, baking powder, baking soda, cloves, cinnamon, ginger, salt, and white pepper in a small bowl, whisk these dry ingredients together to combine.
- In a large bowl, whisk sugar and eggs until light yellow in color. Add vanilla. Mix the dry ingredients into the bowl until a dough forms.
- Halve the dough and turn each portion onto the baking sheet. With some flour on your hands, quickly stretch each portion of the dough into a rustic 12 by 2 inch loaf, with the loaves about 3 inches apart.Smooth the top down, and bake until golden and beginning to crack on top, about 35 minutes, rotating the sheet halfway though the baking.
- Cool loaves for just 10 minutes, and reduce oven temp to 325 degrees. Cut the loaves diagonally into 3/8 inch slices with a serrated knife. Place each cut slice cut side up about 1/2 inch apart on baking sheet and return to oven. Bake until crisp and golden on both sides, about 15 minutes, turning each cookie over half way through the baking. Remove from oven and cool completely on a wire rack, then dunk in melted white chocolate. Top with chopped pistachio or almonds. Cool until set and serve.
Notes
- Be sure to let the cut biscotti cool completely before dunking in melted white chocolate.
- Biscotti can be stored in an airtight container, with wax or parchment paper on top of each layer. They will keep for up to 2 weeks.
- Use milk or dark chocolate instead of white if you’d like.
- Use almonds or other chopped nuts instead of pistachios if you’d like.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was created in 2016 and was updated with new photos and improved instructions December, 2022.
Original Post:
A while back my brother and I were at a party, surveying the appetizer offerings. The table was packed with deli-style cheeses, crackers and meats still in the plastic tray from the supermarket, alongside a giant pile of worn-out looking cut vegetables, more than you could ever eat in your whole life. In the center of all this pre-made party stuff was ranch dressing dip presented in a hollowed-out sourdough roll – the kind you get when you pay extra.
Anyway, I made a little sandwich of two butter crackers, a piece of dried salami and yellow cheese. I dunked it halfway into the ranch dressing, as my brother watched in approval ( genius!) and stuffed the whole thing in my mouth right then and there.
It was GOOD!
We ate many more, shoving them in our mouths as fast as we could put them together.
The point here folks is don’t be afraid to take something sort of plain and think about what might make it taste even better.
Enter biscotti. Plain tasting, for sure. Boring and uninspired most of the time. It’s rare I’ll order one in a bakery, and I never buy the cellophane wrapped single serving kind at the check-out counter.
What I did was start with a basic recipe for biscotti from Cooks Illustrated, amped up the spices, then folded in some luscious chopped candied ginger.
Once that was baked and cut and baked again, I dunked them in velvety melted white chocolate.
Oh my.
These simple additions made all the difference. I looked forward to eating them, which I suppose isn’t a stretch.
These taste even better a day or two after you make them. This is a nice perk if you were thinking of hosting a coffee break at the office.
That’s what I did, and everybody loved them.
Please rate this recipe and thanks for leaving a comment!