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
Serving Size: 1
Amount Per Serving: Calories: 159 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 20mg Sodium: 75mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g