My Italian ancestry (Sicilian really, no surprise there) dictates that every Christmas holiday I made at least one biscotti recipe. As I’ve written before, I’ve got the baking part down to a personal science, and I often ignore the baking directions on a particular biscotti recipe. For me, the best bake comes from a usual first bake of 25 minutes at 350 F, a 5-minute cool down, and a 10 minute (or so) second bake with the biscotti standing upright. I’ve baked these cookies this way for a long while, and so while I share the directions as written, full disclosure: I bake them my way.
This Christmas I looked for a spicy biscotti that I could rotate in – coffee, chocolate, pistachio, citrus – all delicious, but to me the holidays need a little spicing up. And this discover from Amanda Neal of Food Network fit the bill.
Amanda Neal, Food Network Kitchen
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 1/2 tsp gingerbread spice (I used King Arthur Baking Gingerbread Spice or make your own here)
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 4 TBSP unsalted butter, at room temperature
- 2 TBSP molasses
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 4-ounce bars white chocolate, chopped
- 1 TBSP coconut oil or vegetable shortening
- White sanding sugar (for decorating)
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Pulse the flour, granulated sugar, gingerbread spice, baking powder and salt in a food processor until combined. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture looks sandy. Transfer to a large bowl.
- Whisk together the molasses, vanilla, eggs and 1 tablespoon water in a small bowl; stir into the flour mixture until a crumbly dough forms. Press together and knead into a moist, uniform dough.
- Divide the dough in half and place on the prepared baking sheet. Shape the dough into two 10-by-2-inch logs, keeping 3 inches between the logs. If the dough is sticky, splash a couple drops of water on your hands and continue shaping. Bake until the outside is set but the inside is still slightly soft, about 30 minutes.
- Let cool for 5 minutes on the baking sheet. Transfer the logs to a cutting board and slice 1/2 inch thick on the bias with a serrated knife. Return the slices to the baking sheet, slat-side down, and bake, flipping the slices halfway through, until crisp, 20 to 25 minutes. Transfer the biscotti to a wire rack to cool. (This is where I use my stand-by baking method)
- Once the biscotti are cool, combine the white chocolate and oil in a medium microwave-safe bowl. Microwave on high in 30-second increments, stirring occasionally, until melted and smooth, about 1 1/2 minutes total. Dip half of each biscotti at an angle in the white chocolate, letting the excess drip off. Return to the wire rack, then refrigerate until just set, about 5 minutes.
- Pour the remaining white chocolate mixture into a small piping bag or resealable bag, then snip the tip or corner with kitchen shears to create a small hole. Drizzle the white chocolate at an angle across the dipped end of each biscotti, drizzling in the opposite direction to create a crisscross pattern.
- Return to the wire rack, then sprinkle with sanding sugar. Refrigerate until all the chocolate is completely set, about 10 minutes.
- The biscotti can be stored in an airtight container for up to 1 week.