Best Snowcapped Gingerbread Biscotti Recipes

SNOWCAPPED GINGERBREAD BISCOTTI

Snowcapped Gingerbread Biscotti image

This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a "snow"-dipped decoration. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 2-1/2 dozen.

Number Of Ingredients 15

Ingredients

1/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
3 large eggs
3-1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup hazelnuts, toasted and chopped
1/4 cup finely chopped crystallized ginger
1 cup butterscotch chips, melted
1 cup vanilla or white chips, melted

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger. , Divide dough in half. Cover and refrigerate for 30 minutes., On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool., Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container.

Nutrition Facts : Calories 226 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 83mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

SNOWCAPPED GINGERBREAD BISCOTTI

Snowcapped Gingerbread Biscotti image

Perfect Christmas Cookies! And pretty too!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cookies

Number Of Ingredients 15

Ingredients

1/3 cup(s) butter, room temperature
1 cup(s) light brown sugar, firmly packed
1/4 cup(s) light molasses
3 large eggs
3 1/4 cup(s) all purpose flour
1 tablespoon(s) cinnamon
1 teaspoon(s) nutmeg, ground
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) allspice, ground
1/2 teaspoon(s) cloves, ground
1 cup(s) nuts, your choice
1/4 cup(s) crystallized ginger, chopped
1 cup(s) butterscotch chips
1 cup(s) white chocolate chips

Steps:

In a large bowl, cream butter & brown sugar until light & fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice & cloves; gradually add to creamed mixture & mix well. Stir in hazelnuts & ginger.
Divide dough in 1/2. Cover & refrigerate for 30 minutes.
On a lightly floured surface, shape dough into 2 10" x 3" logs. Transfer to greased baking sheets. Bake at 350 degrees F. for 20 - 25 minutes or until lightly browned & firm to the touch.
Transfer to a cutting board; cut diagonally with a sharp knife into 1/2" slices. Place cut side down on greased baking sheets. Bake for 7 - 9 minutes on each side or until lightly browned. Remove to wire racks to cool.
Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch coated ends partially into melted white chocolate chips; shake off excess. Place on waxed paper until set. Store in an airtight container.