Gingerbread Macadamia Biscotti
Gingerbread Macadamia Biscotti is spicy gingerbread biscotti studded with macadamia nuts and dipped in white chocolate for the perfect spicy-sweet treat. They’re perfect for holiday gifts and enjoying with your coffee or tea!
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 Macadamia 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.
These bad boys did the trick!
I’ve explained that I don’t like sweet coffee drinks, and normally I don’t eat pastries at Starbucks these days, 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. We would purchase large quantities of their biscotti and hoard them like they worth a million dollars. Little did I know that I could easily make them myself.
With age comes wisdom. 😉
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!
I had so much fun making these, and couldn’t decide between white chocolate on the bottom or whimsy little squiggles on top, so I did both. That was my executive decision for the day. Food blogging is so much fun. 🙂
These turned out just the way I wanted them to…addictingly crunchy, plenty of gingerbread spice, and just sweet enough. 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 where white chocolate and white chocolate alone needs to be used, 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, too. 🙂
These 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.
That’s another executive decision I get to make. 🙂
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- 2¼ cups all purpose flour, plus more for the work surface
- ½ teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- ¼ cup molasses
- 1 cup macadamia nuts, coarsely chopped
- (1) 11 ounce bag white chocolate chips
- 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 ½" 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.