English Toffee Gingerbread Biscotti

These English Toffee Gingerbread Biscotti are spiced up with lots of ginger, all spice and loaded with pistachios and currants, then dipped in English Toffee! Perfect for your morning cup of joe!

English Toffee Gingerbread Biscotti

So let’s talk biscotti, shall we? Ever make them? I know you’ve had them, they’re perfect with your morning cup of joe.

But I’m pretty certain you’ve never had ones like these. I’ve packed these little biscottis full of molasses, ginger, allspice, sweet dried currants, and crunchy creamy pistachios. All of that goodness is then dipped in luxurious melted English toffee, can you say delicious?

But ever wonder how they’re made and how they get to be so hard and chewy yet perfectly crunchy? The secret is that you bake them twice, which is what the name biscotti actually means, “twice-baked”. You shape the dough into 2 rectangles, bake them for 22 to 25 minutes, let them cool, cut them then bake them again for a few minutes and voila! They really are super easy to make.

Ingredients In English Toffee Gingerbread Biscotti

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Sugar – Packed brown sugar and some plain granulated white sugar.
• Butter – Unsalted butter as always, we want to control the sodium content of our biscotti.
• Spices – Ground ginger and allspice – the key flavors of our treat today.
• Molasses – Molasses is key for ensuring our dough sticks together properly, it also will add lots of depth of flavor and some sweetness to our biscotti.
• Flour – All purpose flour.
• Fruit and nuts – Dried currants for sweetness and chew. We’re also using chopped pistachios. These are totally optional but life is short so why not?
• Eggs – The binder in our ginger bread.
• Baking powder – Since this isn’t yeasted we need to add some baking powder in order to achieve volume in our biscotti. We’re not using too much today as we want something that is still fairly dense.
• Salt – All baked goods require a little seasoning to balance out all that sweetness.
• English toffee – I found English toffee melts at Michael’s but they will probably also carry them in the baking aisle at your grocery store.

What Else Can I Use In My Biscotti?

You can use any type of nuts or dried fruit that you like best for this recipe. Alternatively, you can leave them out completely if you’d like. You can also add chocolate chips or coconut, just keep in mind the dominant flavors of all spice and ginger in our biscotti that we want to complement.

How To Make English Toffee Gingerbread Biscotti

1. Preheat your oven to 350 F degrees.
2. Form the dough: In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined. Add the eggs and mix until well combined then add the molasses and continue mixing for another 30 seconds until well mixed. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants.
3. Assemble: Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle that’s about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly.
4. Bake: Place the logs onto a cookie sheet, making sure there’s a couple inches in between them. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly. Remove the baking sheet from the oven and let it cool for about 15 minutes.
5. Reduce the oven temperature to 325 F degrees.
6. Cut the biscotti: Transfer the logs to a cutting board and using a serrated knife slice them diagonally into 1/2 inch to 3/4 inch slices. Place the slices, cut-side down back onto the baking sheet.
7. Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point. Transfer to a wire rack and cool completely.
8. Melt the toffee: Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be melted and smooth, if it isn’t, place it in the microwave again for another 15 seconds if needed.
9. Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti. Let them set at room temperature until the candy coating is firm.

Can’t Get Your Hands On English Toffee?

I found the English Toffee candy melts at Michael’s, but you can use chocolate chips instead, same technique, melt them in the microwave until smooth then dip the biscotti in it.

How To Make Your Own Allspice

If you can’t track any down in the spice aisle, there’s always options. You can mix your own quasi allspice blend by combined 1/2 teaspoon cinnamon and 1/2 teaspoon of ground cloves.

What To Serve With Gingerbread Biscotti

This cookie is made to be dunked, if you find it dry or too tough when totally dry I definitely recommend giving it a dip.

• Coffee, especially lattes and cappuccinos
• Black tea
• Fortified wine like port

Storing Leftover Biscotti

To freeze, place biscotti in an airtight container and place in the freezer for up to 3 months. Take them out the day you’re ready to serve them, thaw them out on your kitchen counter for a couple hours then enjoy. I froze mine too, but I immediately pulled some out of the freezer to have with my coffee, so good luck with them lasting till Christmas.

Craving More Holiday Treats?

• Lemon Shortbread Cookies
• Copycat Bliss Bars
• Gingerbread Loaf with Cream Cheese Icing
• Christmas Morning Wife Saver
• Walnut Roll
• Lemon Shortbread Cookies
• Gingerbread Loaf
• Peanut Butter Blossoms
• Gingerbread Cake

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English Toffee Gingerbread Biscotti

4.6 from 5 votes

Prep: 45 mins

Cook: 40 mins

Total: 1 hr 25 mins

Author: Joanna Cismaru

Serves: 24

Print Pin Rate

These English Toffee Gingerbread Biscotti are spiced up with lots of ginger, all spice and loaded with pistachios and currants, then dipped in English Toffee! Perfect for your morning cup of joe!

Ingredients

• 1/2 cup butter unsalted, softened, 1 stick
• 1/2 cup sugar
• 1/2 cup brown sugar firmly packed
• 1 tbsp ginger ground
• 1 1/2 tsp allspice
• 2 eggs
• 3 tbsp molasses
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• pinch of salt
• 1 cup pistachios roughly chopped
• 1 cup dried currants
• 10 oz English toffee candy melts

US Customary – Metric

Instructions

• Preheat your oven to 350 F degrees.
• In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined. Add the eggs and mix until well combined. Add the molasses and continue mixing for another 30 seconds until well mixed. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants.
• Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle that’s about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly.
• Place the logs onto a cookie sheet, making sure there’s a couple inches in between them. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly. Remove the baking sheet from the oven and let it cool for about 15 minutes.
• Reduce the oven temperature to 325 F degrees.
• Transfer the logs to a cutting board and using a serrated knife slice them diagonally into 1/2 inch to 3/4 inch slices. Place the slices, cut-side down back onto the baking sheet.
• Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point. Transfer to a wire rack and cool completely.
• Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be melted and smooth, if it isn’t, place it in the microwave again for another 15 seconds if needed.
• Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti. Let them set at room temperature until the candy coating is firm.

Video

Recipe Notes

1. You can use any type of nuts or dried fruit that you like best for this recipe. Alternatively, you can leave them out completely if you’d like.
2. To freeze, place biscotti in an airtight container and place in the freezer for up to 3 months.
3. I found the English Toffee candy melts at Michael’s, but you can use chocolate chips instead, same technique, melt them in the microwave until smooth then dip the biscotti in it.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 81gCalories: 200kcal (10%)Carbohydrates: 29g (10%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 4g (25%)Cholesterol: 23mg (8%)Sodium: 14mg (1%)Potassium: 209mg (6%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 165IU (3%)Vitamin C: 0.6mg (1%)Calcium: 43mg (4%)Iron: 1.3mg (7%)

Course:Dessert, Snack

Cuisine:Italian

Keyword:biscotti, christmas dessert

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