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–+ servings
biscotti on a wire rack, dipped in chocolate.
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Ginger Biscotti with Pistachios

This Ginger Spice Biscotti with White Chocolate recipe is over the top delicious and great any time of year
Prep Time30 mins
Cook Time50 mins
Plus cooling time10 mins
Total Time1 hr 30 mins
Course: Cookies
Cuisine: American
Servings: 18
Calories: 161kcal
Author: Paige

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

Calories: 161kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 53mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Calcium: 36mg | Iron: 1mg