DESSERT RECIPES

Gingerbread Mocha Biscotti

Updated

Two-tone holiday biscotti with a spiced gingerbread layer and a chocolate coffee layer, twice baked until crisp and perfect for dunking.

Prep
30 min
Cook
1 hr
Total
2 hr 30 min
Yield
About 4 dozen biscotti
Illustration of Gingerbread Mocha Biscotti

Each slice of these biscotti shows two stripes: a molasses gingerbread layer warm with cinnamon, ginger, cloves and allspice, and a mocha layer with cocoa, instant coffee and chopped chocolate. One dough is simply split in half, and the two flavors are stacked into logs before the first bake. They are a Christmas cookie from the KitchenSimplicity archive.

Like all biscotti they are sturdy and keep well, which makes them a smart choice for cookie swaps, holiday tins and mailing to friends. Serve them with coffee or tea for dunking.

Tips

  • Store the biscotti in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
  • Use a gentle sawing motion with the serrated knife so the two layers stay together when you slice.
  • For gifts, dip one end of each cooled biscotto in melted white or dark chocolate and let it set before packing.
  • Their sturdiness makes them a good cookie to mail; pack them snugly in a tin with parchment between layers.

Gingerbread Mocha Biscotti

Prep
30 min
Cook
1 hr
Total
2 hr 30 min
Yield
About 4 dozen biscotti

Ingredients

  • 12 tablespoons (1 1/2 sticks / 170 g) unsalted butter, at room temperature
  • 1 1/3 cups granulated sugar (265 g)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 2 1/4 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 tablespoons molasses
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 4 cups all-purpose flour (480 g)
  • 1/4 cup unsweetened cocoa powder (21 g)
  • 2 tablespoons instant coffee granules (decaf is fine)
  • 4 oz semisweet baking chocolate (113 g), finely chopped

Steps

  1. Heat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large bowl, beat the butter, sugar, salt, baking powder, cinnamon, ginger, cloves, allspice, molasses and vanilla with an electric mixer until creamy. Add the eggs one at a time, beating well after each, then mix in the flour on low speed until evenly combined.
  3. Remove half of the dough and divide that portion in two. Shape each piece on the prepared sheet into a log about 14 inches long and 2 1/2 inches wide, spacing them several inches apart. Slightly damp fingers keep the dough from sticking. Slide the sheet into the freezer for at least 5 minutes.
  4. Add the cocoa, instant coffee and chopped chocolate to the dough left in the bowl and mix until evenly colored.
  5. Divide the chocolate dough in half. Press each half evenly over the top of one chilled gingerbread log, matching its length and width.
  6. Bake for 25 minutes, turning the pan around halfway through. Let the logs cool on the sheet for 20 minutes.
  7. Lower the oven to 325°F. Move the logs to a cutting board and slice them with a serrated knife into 3/4-inch slices.
  8. Stand the slices upright, a little apart, on two parchment-lined baking sheets. Bake for 30 to 40 minutes, until dry and starting to brown.
  9. Cool completely on wire racks; the biscotti crisp up further as they cool.

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