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Ginger Spice Biscotti with White Chocolate

Course: Cookies
Author: adapted from Cooks Illustrated


  • 2 1/4 cups 11 14 ounces all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp/ baking soda
  • 1/2 tsp. ground cloves
  • 1 heaping teaspoon ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/4 tsp. ground white pepper
  • 1 cup 7 ounces sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1/4 cup minced candied ginger
  • 5 ounces melted white chocolate for dipping
  • Chopped pistachio nuts or almonds


  • 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.