Gingerbread Hazelnut Biscotti with White Chocolate

Preheat the oven to 350 degrees. In a large bowl, cream together 1/4 cup butter and 3/4 cup granulated sugar, using a stand mixer or an electric hand mixer. Then, mix in 1 teaspoon vanilla extract, 1/8 cup molasses, and 3 eggs.

In a separate medium bowl, whisk together 2 3/4 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg.

Combine the flour mixture with the egg and sugar mixture. Then fold in 3/4 cup of roughly chopped hazelnuts. Mix until just combined.

Spread the dough on a piece of parchment paper, shaping it into a rectangle about 10 by 7 inches. This way, you can easily transfer it to the baking sheet without worrying about it sticking to your work surface.

Carefully lift the parchment paper with the shaped dough and transfer it onto a baking sheet. Slide it into the oven and bake for 25 to 30 minutes, rotating the pan halfway through to ensure even browning. The dough should emerge golden and fragrant, firm to the touch but not fully baked—this sets the stage for the classic biscotti crunch after the second bake.

After baking for 25-30 minutes, remove the biscotti slab from the oven. Let the baked slab rest for about five minutes to cool slightly, then use a sharp knife to slice it into bars roughly one inch thick. Arrange the pieces back on the cookie sheet, lower the oven temperature to 300°F, and return them to bake for 40 to 50 minutes, flipping each biscotti halfway through. They’re ready when the cookies have dried out and firmed up, giving you that classic crisp texture.

After the biscotti have finished baking, let them cool completely on the baking sheet or a wire rack. Patience here is key—if the cookies are even slightly warm, the chocolate may melt unevenly or fail to set properly. Once they’re fully cooled, you’ll be ready to drizzle, dip, or coat them with chocolate for that irresistible finishing touch.

Microwave 1 to 1 1/2 cups of white chocolate until melted.

Using a spoon, drizzle the melted chocolate over the biscotti in a playful zig‑zag motion, letting it cascade back and forth across the cookies.

While the chocolate is still soft, add a dusting of sanding sugar or your favorite sprinkles for a festive touch. Set the biscotti aside until the chocolate hardens and cools completely, creating a crisp, decorative finish that makes each piece irresistible.

Enjoy!