Snowcapped Gingerbread Biscotti

Snowcapped Gingerbread Biscotti

Taste of Home
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
Prep Time 43 mins
Cook Time 5 hrs 35 mins
Total Time 6 hrs 18 mins
Servings 30


  • cup butter softened
  • 1 cup packed brown sugar
  • ¼ cup molasses
  • 3 large eggs
  • 3 ¼ cups all-purpose flour
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • 1 cup hazelnuts toasted and chopped
  • ¼ cup finely chopped crystallized ginger
  • 1 cup butterscotch chips melted
  • 1 cup vanilla or white chips melted


  • 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.


Nutritional Information (each):
  • 226 calories
  • 10g fat (5g saturated fat)
  • 27mg cholesterol
  • 83mg sodium
  • 31g carbohydrate (13g sugars, 1g fiber)
  • 4g protein

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