Chocolate Dipped Gingerbread and Cinnamon Chip Biscotti
A crunchy biscotti made with molasses and spicy Hershey's Cinnamon Chips. Serve this chocolate-dipped biscotti with hot chocolate for a warm winter treat!
Servings 30 biscotti
Ingredients
For the Biscotti:
- 11/4 cups flour
- 1 cup whole wheat flour
- 1-1/4 cups packed dark brown sugar
- 1-1/4 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. baking soda
- 1 cup pecans coarsely chopped
- 1 bag of Hershey's Cinnamon Chips if you can't find them white chips would be great as well
- 1/4 cup molasses
- 2 large eggs
To Dip & Decorate:
- 2 cups chocolate chips
- sprinkles
To Serve:
- hot chocoate I just used the Nestle packet for this
- whipped cream
Instructions
- Preheat oven to 350 degrees F. Place flours, brown sugar, baking powder, cinnamon, salt, nutmeg, baking soda pecans and cinnamon chips in the bowl of a stand mixer. In a medium bowl, mix eggs with molasses. With mixer on low speed, pour in egg mixture to dry ingredients until well combined.
- Divide dough into 2 equal parts and form into 10 inch logs 4 inches apart onto a parchment or silpat lined baking sheet. Each log should be about 2 inches wide. Bake for about 30 minutes and let cool for 10 minutes. Cut each log into ½ inch pieces on the diagonal. Place back onto the baking sheet and bake for an additional 10 minutes or until nice and crispy. Remove and let cool completely.
- Place chocolate chips into a double broiler over boiling water. Melt until smooth (you can also melt your chips in the microwave if you prefer). Dip the top half of each biscotti into melted chocolate and place onto wax paper to dry. Decorate with sprinkles of choice if desired. Once dried, do yourself a favor and dip into hot chocolate. Then find yourself in heaven!