Chocolate Gingerbread Biscotti

If it doesn’t have chocolate, it’s not worth it. That’s often my motto when it comes to dessert. Not coming from family who celebrated Christmas, I lack a history of eating Christmas cookies. However, I did live in London during the Christmas season some years ago, and I became addicted to the cupa with a biscuit. Not the buttermilk biscuits served with fried chicken, but a couple of crisp cookies, dipped in a mug of milky, sweet tea. My favorites were Marks and Spencer’s pear and ginger biscuits dipped in chocolate, so that is where my love of the chocolate ginger combination was born. Crystallized ginger and chocolate chips raise the level of an everyday coffee dunking cookie to something sweeter and more seasonally appropriate.

Chocolate Gingerbread Biscotti


  • 1/3 cup molasses
  • 1 cup sugar
  • 1 1/4 cup canola oil
  • 3 tablespoons water
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups whole wheat flour
  • 3 teaspoons ground ginger
  • 2/3 teaspoon ground nutmeg
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup candied ginger, finely chopped
  • 1/2 cup chocolate chips
  • 1/3 cup slivered almonds


Preheat oven to 350 and line a baking sheet with parchment paper. In a large bowl, mix molasses, sugar, oil, water and vanilla until fully combined. Sift in the flour, ginger, nutmeg, baking powder and salt. Stir with a wooden spoon or rubber spatula to form a smooth dough, then knead in the chopped candied ginger, almonds and chocolate chips. Form the dough into a log about 11 inches long by 4 inches wide.

Bake for 28 to 30 minutes until the log is puffed and slightly cracked on top. It doesn’t have to be completely done, as it will firm up when it cools.

Preheat the oven to 300. After about 20 minute of cooling, cut the log into thick slices. Carefully shift the slices apart so there is a little space between each free standing slice. You may also lay them flat and turn over half-way through the second bake. Place back in the oven for 22 to 24 minutes. Allow the biscotti to cool 10 minutes on the baking sheet. Take the remaining chocolate chips and microwave in a glass bowl in two increments of 30 seconds. Stir and allow the residual heat of the chips continue to melt them. Dip biscotti to coat in chocolate. Allow to harden on a sheet of wax paper.