Gingerbread Macadamia Biscotti
Gingerbread Macadamia Biscotti is spicy gingerbread biscotti studded with macadamia nuts and dipped in white chocolate for the perfect holiday treat!
I finally broke down and did some Christmas baking — do you like? It’s really not Christmas for me without baking something gingerbread, and normally I bake numerous gingerbread recipes. I just can’t get enough!
Gingerbread Biscotti have been on my list to make for years, and for whatever reason I’d never gotten around to it.
I’m so glad I did now, because these really helped me overcome my Christmas crisis, or not being in the Christmas spirit.
I’ve explained that I don’t like sweet coffee drinks, and normally I don’t eat pastries at Starbucks, but years ago a friend and I were absolutely hooked on their Gingerbread Macadamia Biscotti.
Every Christmas we couldn’t wait until they were back. Forget the eggnog and gingerbread lattes — they don’t hold a candle to these biscotti. My friend and I would purchase large quantities of the biscotti and hoard them like they worth a million dollars.
Little did I know that I could easily make them myself. 🙂
What makes biscotti so special for me is the addicting crunch. They’re so perfectly crunchy because they’re baked twice — once at a higher temperature in large logs, then slicing them and baking them a second time at a lower temperature to toast them. They keep for up to two months in an airtight container, too, which makes them perfect for holiday baking!
This gingerbread biscotti recipe turned out just the way I wanted them to. They’re addictive and crunchy, with plenty of gingerbread spice, and just enough sweetness.
It worked out that I had some macadamia nuts left over from my recent trip to Maui, because these biscotti were the perfect way to use them.
If you hang out around here enough, you know I’m a big dark chocolate fan. As much as I love it, there’s a time and place to use white chocolate, and that’s right here. I can’t imagine eating these biscotti without it.
The sweet white chocolate is the perfect compliment to the warm spices, and it sure does gussy them up for the holidays. 🙂
These gingerbread biscotti were so amazing with my morning cup of espresso, and again later for a snack just because. I told you I don’t have a sweet tooth right now, and I still don’t, but these were perfect since they’re not overly sweet and they’ve got plenty of spice.
And like I said, they’re so Christmas-y! Gingerbread just does something for me, and if eating lots of Gingerbread Macadamia Biscotti is what it takes for me to stay in the Christmas spirit, I’m fine with that. I might make another batch to give away as gifts, and I may hoard them for myself.
Just like the old days. 🙂
More gingerbread recipes you’ll love:
Gingerbread by Sugar Spun Run
Gingerbread Macadamia Biscotti
Ingredients
- 2 1/4 cups all purpose flour plus more for the work surface
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup brown sugar packed
- 2 large eggs
- 1/4 cup molasses
- 1 cup macadamia nuts coarsely chopped
- 11 ounces white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
- In a large bowl, beat the butter and sugar on medium speed with a hand mixer until light and fluffy, about 2-3 minutes. Add the eggs one at time, beating well after each addition, then beat in the molasses until incorporated. On low speed, beat in the flour mixture just until combined, then fold in the macadamia nuts.
- Sprinkle flour on your work surface and turn the dough out onto it. Divide the dough in half and shape into (2) 12″ logs that are about 2″ wide, and flatten the tops slightly. Place on the prepared baking sheet and bake about 30 minutes, or until the top is cracked and the dough looks dry. Remove from heat and cool for about 10 minutes.
- Reduce the oven temperature to 275 degrees. Line a second baking sheet with parchment paper and arrange the oven racks to the top and bottom thirds of the oven.
- Place the logs on a cutting board and using a serrated knife, slice the biscotti slightly on the bias into about 1/2″ slices and place them cut side down onto the two prepared baking sheets. Place in the oven for 30-40 minutes or until dry and lightly browned, rotating the pans from top to bottom and front to back halfway through the baking time. Cool on wire racks.
- Melt the white chocolate according to package instructions and set out a large sheet of waxed paper. Dip the biscotti in the melted chocolate or pipe decorative squiggles on top, and place on the waxed paper to set.
- Store in an airtight container for up to 2 months.
Notes
- Biscotti keep in an air tight container for up to 2 weeks.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
32 Comments on “Gingerbread Macadamia Biscotti”
I love baking during the holidays, but I’ve never attempted gingerbread cookies before. My Grandma used to make those every year, and now that she’s passed, my Aunt took it over. One day it will get passed onto me, though! This biscotti looks delicious, Marcie! I can only imagine how delicious it must taste when paired with a cup of coffee. I love the macadamia nuts in here, too!
Totally glad you broke down and did some holiday baking because these biscotti look amazing! LOVE that you added crunch and that you did a double dose of white chocolate!!!! Yahhhss! I want to hoard these and stay in my pjs. 🙂 cheers, my friend! <3
I ate so many of these — they’re my favorite thing right now! Thanks, Cheyanne!
Marcie, biscotti for gifts?! I love that idea. . with coffee!! Your Gingerbread Macadamia Biscotti is gorgeous!!!!!
Thank you, Alice! It’s a nice idea giving them for gifts because they keep so well, but I just want to eat them all!
I have never made biscotti! Can you believe it? We are crazy coffee drinkers here, but no biscotti, that has to change!
You crazy coffee drinkers would love homemade biscotti! haha I don’t make them often enough, and I’m a crazy coffee drinker, too. 🙂
This biscotti looks unreal! I’m such a fan of macadamias 🙂
Thanks, Medha!
Yes, I absolutely like that you started your Christmas baking because these biscotti are just brilliant! Gingerbread macadamia? So so so creative and they look and sound perfect! I don’t think I’d be able to give these away and hoard them all to myself!
Thanks, Kelly! Starbuck’s used to have a biscotti flavor like this and they stopped carrying it years ago. I had to take matters into my own hands! haha
I’ve never had the Starbucks vrsion, but I definitely want to try your version! this looks and sounds so delicious, and would be perfect dunked in a cup of coffee 🙂
Starbuck’s stopped carrying them and I have no idea why. 🙁 Thankfully they’re easy to make, and they are amazing with espresso! Thanks, Rachel!
I haven’t made anything gingerbread yet this year! That needs to change, and preferably with these biscotti – they sound just perfect!
These were right up my alley and I plan to make more. I hope you get to bake something gingerbread soon, Stacey!
I haven’t had biscotti in FOREVER and that is definitely changing asap now! I’m absolutely swooning over this beautiful gingerbread version, Marcie! That drizzle = perfeeeeeection! 🙂
Thank you so much, Sarah! I hadn’t had biscotti in ages before I made these, and I’d forgotten what I’d been missing! I’m making another batch ASAP. 🙂
This biscotti looks so perfect, Marcie! This would be such a perfect gift for others, but I’d probably end up eating it all by myself 😉
Thanks, Danielle, and I’ve been doing just that — eating them up myself! 🙂
Ahhh I’m so glad you posted this! I meant to create a gingerbread biscotti this year and it’s just totally not happening! But I wanted to make some to mail to my grandma. LOVE the addition of the macadamia nuts! These sound so so good!
I’ve been meaning to do this for a while and this year seemed perfect because I’m into low maintenance and not to sweet. 🙂 Thanks, Ashley, and happy Wednesday!
Thank you, Dannii! Normally I bake gingerbread men so this was such a treat!
Love these! They will make the perfect holiday gift! I’ve been thinking of something with macadamia nuts, perfect timing!
I think we might have to get together before the holidays so you can bring me some of these! They look unreal.
I don’t know how I’ve never seen this item at Starbucks…apparently I’ve been missing out. I would hoard these like gold too! 😉
I can get you some when we meet up! 🙂 I believe Starbuck’s stopped carrying them years ago which really upset me, but who need ’em? Now I can make my own! 🙂
I’m the same, gingerbread is definitely the holiday labor I bake with the most! And I love how you added it to biscotti – one of my favorite biscuits! They look so delicious and crunchy – perfect with a cup of coffee!
Gingerbread is where it’s at! 🙂 Thanks, Nora!
Thank you, Amy!
This is a solid recipe! Very delicious. I did find myself baking longer for the second bake because I couldn’t tell if it was quite done or not (due to the dark dough). I am a huge fan of Starbucks Gingerbread biscotti and I saw that they use pecans and not macadamia nuts (maybe they changed after a while) anyways, I will be trying with pecans this year because macadamia nuts are harder to come by and more expensive. Hopefully they are just as good as last year.
Thanks so much for your feedback Amy! I didn’t realize that they use pecans now? I love pecans, so that sounds like a great substitution to me!
I make these every year. They’re wonderful. I need to remember to make the logs about 10 inches long and not flatten too much. Otherwise, mine come out as mini-biscotti. A treat either way!
I’m so glad you enjoy this recipe Deb — they are a favorite of mine!