Gingerbread Skor Biscotti
But I decided that this year I wasn’t just making gingerbread men or cake. I was going to make gingerbread biscotti with Skor pieces and drizzle it with a ribbon of cinnamon white chocolate ganache. Because really, if you’re going to indulge you might as well go big! Or, that’s my approach anyway 🙂
And let’s be honest: gingerbread, toffee, and white chocolate? Is there any possible way this mix could be disastrous? I don’t think so, and clearly my family and neighbours don’t think so either: these treats disappeared within minutes!
CHIPITS were the inspiration behind this recipe because they sent me a variety of their chocolate chips for me to taste and play with! I had so much fun testing out recipes with their tremendous assortment of chocolate. Every evening I would climb into bed wondering what I would make next.
And they’re willing to share the wealth! CHIPITS has a variety box of twenty (20!) chocolate chip bags ready to ship out to a lucky Canadian reader!!
Be sure to enter here:
Gingerbread Skor Biscotti
– 1/2 cup unsalted butter
– 1 cup brown sugar
– 2 large eggs
– 1/4 cup molasses
– 2 and 1/4 cup all-purpose flour
– 2 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground allspice
– 1/4 tsp ground cloves
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 bag CHIPITS Skor Toffee Bits
– 1/2 cup CHIPITS white chocolate baking chips
– 1 tsp ground cinnamon
– 2 tbsp milk or cream
1. Preheat oven to 350F and line a baking sheet with a silicon mat or parchment paper.
2. In a large bowl, stir together the butter, sugar, and molasses. Add the eggs one at a time, mixing well between each one.
3. In a separate bowl, stir together the flour, spices, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing just until the flour is fully incorporated. Fold in the skor pieces and then halve the dough.
4. Form each piece into a log-like shape, about an inch thick, 4 inches wide, and about 12 inches long. Lie the logs side by side on the baking sheet, giving them about 2 inches of space between.
5. Bake for 30 minutes or until they are very fragrant and golden brown. Allow them to cool almost completely (the skor bits will make them difficult to cut if they’re still hot), and then cut then your desired width into biscotti pieces (I like them about 1 to 2 inches wide).
6. Place the biscotti pieces on a cooling rack, cut side up, and place the cooling rack directly onto your baking sheet. Place the whole thing back in the oven for another 20-25 minutes until golden brown (the baking sheet elevates the cookies, ensuring the heat toasts the biscotti all the way around).
7. Remove from oven and allow to cool completely before adding the drizzle (recipe below).
For the White Chocolate-Cinnamon Drizzle
1. Place the white chocolate in a microwave-safe bowl and heat in increments of about 25 seconds until melted (alternatively, you can do this on the stovetop with a double-boiler).
2. Stir in the cream and cinnamon, and decorate your biscottis how you wish! I drizzled mine on top with the end of a spoon.
3. Allow the chocolate to harden, about 4-5 hours, before packing them away or wrapping as gifts.
Store in an air-tight container.
Disclaimer: This post was sponsored by CHIPITS (Hershey Canada). All recipes and opinions are 100% my own.