Thanksgiving is over so that means it’s acceptable to pull out all things Christmas right?! I kicked off my Christmas baking season with homemade gingerbread biscotti, YUM! I made this recipe last year and absolutely loved it. I normally am a soft and chewy cookie type of person but something about the crunch and sweetness of biscotti wins my heart over.
And how cute are the decorations?! White chocolate is my favorite type of chocolate and it brings a lot of brightness to the cookies. Then a dash of Christmas sprinkles to top it off. You can also get creative with how you decorate the cookies! I go with either a full dip on top, half dip, half dip with a drizzle or a full drizzle. Crafting each cookie differently makes the whole batch unique and it gives you the chance to get creative!
These cookies not only make good party treats but holiday gifts! If you have a party coming up or need a few gift ideas I hope you give these a try!
- 2 1/2 cups whole wheat flour
- 1 stick butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3 TB molasses
- 2 eggs
- 2 tsp baking powder
- 1/2 TB ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- With almond bark for icing
Preheat oven to 350.
Combine butter, sugars and spices in large mixing bowl. Using a hand mixer, mix until well combined.
Add in eggs and molasses. Continue beating until thoroughly mixed.
Add in flour and baking powder. Mix on low speed until dough is formed.
Pour dough onto greased sheet pan or silicon baking sheet. Form dough into log that is 1 inch thick. (You can divide into two logs if desired)
Bake at 350 for 23-25 minutes or until center is done. Remove from oven and let cool for 15 minutes.
Place baked log on cutting surface and cut into 1/2 inch diagonal slices.
Place slices cut side down back on the sheet pan. Lower oven to 325 and bake for 7-9 minutes.
Flip to other side and bake another 5 minutes until dry and crispy.
Let cookie slices cool completely before decorating with white chocolate!
Store in airtight container for up to 1 week.