1. Preheat the oven to 180C and line two large baking sheets with
Using a stand mixer with the dough hook attachment, sift the flour
and the baking powder together into the mixer bowl.
2. Add the sugar to the mixing bowl. Gently start to mix together.
In a small bowl, gently beat the eggs and add slowly to the mix until it
starts to come together.
Add the ginger, cinnamon, nutmeg, cloves, vanilla extract and white
3. Knead the mixture until it comes together and is smooth. Turn the
dough out onto a lightly floured surface.
Split the dough and shape into two logs. Place the logs on the lined
baking trays and bake for 25 minutes.
Remove the logs from the oven, and cool slightly to allow you to
handle them. Using a large serrated knife, cut the logs into 2cm thick
4. Place the slices on the baking trays, cut slice down. Return to the
oven and bake for 10 minutes. Remove from the oven and turn over,
and bake for another 10 minutes, until golden brown.
Leave on a wire rack to cool.
Add the white chocolate to a small heatproof bowl, place over a
saucepan of simmering water. Make sure that the bowl does not
touch the water. Heat until all the chocolate has melted. Alternatively
melt in the microwave.
Dip one end of the cooled biscotti into the white chocolate. Place on
a sheet of baking parchment , scatter with chocolate sprinkles and
leave to set.
0 Out of 5 from
You can add this gingerbread white chocolate biscotti recipe to your own private DesktopCookbook.