Ginger Jingle Biscotti (Gingerbread Biscotti)

Ginger Jingle Biscotti (Gingerbread Biscotti)

Ginger Jingle Biscotti (Gingerbread Biscotti)
  • Prep Time

    20 minutes
  • Serving Size

    28 biscotti


  • Stick butter1
  • Brown sugar1/2 cup
  • Granulated sugar1/2 cup
  • Eggs3
  • Molasses1/4 cup
  • Flour3 cups
  • Baking powder1 tablespoon
  • Ground ginger1 1/2 tablespoons
  • Cinnamon1 tablespoon
  • Cloves1 teaspoon
  • Nutmeg1/4 teaspoon
  • Craisins® Original Dried Cranberries1 cup
  • White Chocolate Glaze:
  • White chocolate chips1 cup
  • Vegetable oil1 tablespoon
  • White sprinkles or sparkling sugar
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Biscotti: Preheat oven to 350ºF. Lightly grease a cookie sheet or line with parchment paper. Combine butter and sugars in a mixing bowl, mixing on medium speed until light and fluffy. Add eggs and molasses, mixing well. Combine dry ingredients and Craisins® in a separate mixing bowl. Add to butter mixture, mixing until thoroughly combined. Place half the dough on a cookie sheet and shape into a log 4 inches wide. Repeat with remaining dough. Bake for about 25 minutes or until dough looks cooked through; remove from oven and let cool. Cut logs into 1-inch thick slices. Place cut side down on cookie sheet and bake an additional 5-7 minutes on each side. Cool completely. Glaze if desired. Glaze: Combine both ingredients in a pie plate. Microwave on HIGH for 2 minutes or until melted, stopping every 30 seconds to stir. Dip the bottom of each biscotti into the glaze. Place on platter or cookie sheet to harden. Sprinkle with white sprinkles or sparkling sugar to garnish. Makes 28 biscotti.