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a tray of biscotti.
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5 from 2 votes

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 minutes
Cook Time50 minutes
Plus cooling time10 minutes
Total Time1 hour 30 minutes
Course: Cookies
Cuisine: American
Servings: 18
Calories: 161kcal
Author: Paige
Cost: $15-$25.00

Equipment

  • large baking sheet with parchment paper
  • whisk
  • Large Mixing Bowl
  • serrated knife
  • medium heat-proof bowl
  • measuring bowls
  • Measuring Spoons
  • large spoon or spatula

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 350F, 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 in the vanilla, then add the candied ginger and the dry ingredients into the bowl, mixing with a large spoon or spatula until a dough forms.
  • Cut the dough in half and put both portions on the baking sheet. With a little 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 from each other on the baking sheet.
    Smooth the top down, then bake until golden brown and beginning to crack on top, about 35 minutes, rotating the baking sheet from front to back halfway though the baking time. Remove from the oven, and reduce oven temperature to 325F degrees.
  • Let the cookies cool for just 10 minutes, then using a serrated knife, cut the loaves diagonally into ½ " slices.
    Place each cut cookie slice back on the baking sheet cut side up, spaced a half-inch apart and return them to the oven. Bake until crisp and golden on both sides, 12-15 minutes, turning each cookie over with a spatula half-way through the baking time.
    Remove from the oven and cool completely. Dunk half of the biscotti in melted white chocolate, then sprinkle with chopped pistachios 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