Twenty-Five Days of Cookies: Chocolate Chip Gingerbread Biscotti


Christmas is twenty-four days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

I love, love, love these biscotti from the Smitten Kitchen. First of all, what is there not to love about biscotti? These crisp cookies are perfect alongside a cup of coffee or tea. And because they are meant to be crisp, they only get better with age which makes them the perfect cookie to make for your holiday cookie trays. (Imagine what it would be like if all of your cookies needed to be eaten within a couple of days of being baked!). And biscotti are versatile. While almond biscotti are a classic nothing says holiday season like gingerbread. So why not make a biscotti that tastes like gingerbread? I like the addition of dark chocolate chips, because everything really is better with chocolate, but these are also good without the addition.


For the cookies:

2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/8 teaspoon ground cloves
A few grinds of black pepper
1/2 teaspoon coarse sea salt
1/2 cup dark brown sugar
1/2 cup granulated sugar
7 tablespoons unsalted butter, melted and cooled
2 large eggs
2 teaspoons  vanilla extract
1 1/3 cups  dark chocolate chips
1 large egg white

For the topping:

1/3 cup granulated sugar
1 tablespoon ground cinnamon

  • Pre-heat the oven to 350°F. Line one large baking sheet with parchment paper or a silicon baking mat.
  • In a large bowl, stir together the flour, baking powder, cinnamon, ginger, cloves, salt and pepper.
  • In a medium bowl, whisk together sugars,  melted butter, the eggs and vanilla.
  • Add wet ingredients along with any optional additions (nuts or chocolate) to dry mixture and stir to combine.
  • Stir in the chocolate chips until evenly distributed. It’s going to seem a bit soft and sticky; it’s a-okay.
  • Divide dough in half. Using floured hands, transfer first half to the prepared baking sheet and form it into a slightly flatted log about 11 inches by 2 1/2 inches. Repeat with second half of dough.
  • Whisk the egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log.
  • Bake logs until golden brown all over, about 25 minutes. Transfer tray to cooling rack; let cool about 25 minutes, until lukewarm.
  • Gently transfer each log to a cutting board. Using a sharp serrated knife and gently sawing motion, cut logs on the diagonal into 1/2-inch wide slices.
  • Combine the cinnamon and sugar in a small bowl then dip both sides of the cut cookies into the mixture.
  • Arrange slices, a cut side down, on the baking sheet. Bake for another 10 to 12 minutes, until golden underneath.
  • Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on the rack.

The biscotti can be kept in an airtight container for several weeks.

Yields: 30-35 cookies


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