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Snowcapped Gingerbread Biscotti

 Snowcapped Gingerbread Biscotti
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
30 ServingsPrep: 45 min. + chilling Bake: 35 min. + cooling


  • 1/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 3 eggs
  • 3-1/4 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup hazelnuts, toasted and chopped
  • 1/4 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.

2 of 2

Snowcapped Gingerbread Biscotti (continued)

Directions (continued)

  • 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. Yield: 2-1/2
  • dozen.
Nutritional Facts: 1 cookie equals 226 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 83 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.