Gingerbread Biscottis Dipped in Chocolate

By Chocolats Favoris


This biscotti gingerbread version is particularly scrumptious. It pairs perfectly with winter fare and reminds me of the Holidays!


  • 1 1/4 cup all-purpose, unbleached flour
  • 1/2 cup brown sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons powdered cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/4 teaspoon baking powder
  • 1 egg
  • 1 tablespoon molasses
  • 1 tablespoon cold butter cut into small cubes
  • 1/2 cup milk
  • 1 can Chocolat Favoris Hazelnut Praline chocolate fondue

Yum ! I want to make this recipe. My combination of fine, creamy chocolate and no-nonsense hazelnut makes for a truly delicious explosion of heavenly flavor.

Buy the Hazelnut Praline Fondue
Fondantnoisetteduo2 800x800


  • Preheat the oven to 350°F
  • In a bowl, mix flour, brown sugar, ginger, cinnamon, cloves and baking powder.
  • In another bowl, beat egg with a whisk and add molasses.
  • Stir the liquid ingredients into the dry mixture.
  • Add the butter and milk. Mix well.
  • Form a ball of dough with your hands.
  • On a floured work surface, form a rectangle about 10 inches long, 1-inch-thick and 4 inches wide.
  • Bake on plate covered with parchment paper in the center of the oven for 35 minutes.
  • Remove from the oven and rest for 15 minutes.
  • Cut the rectangle in angles to form biscottis.
  • Return to the oven for 15 minutes and turn halfway during baking.
  • Remove from the oven and let cool.
  • Prepare the fondue as indicated on the Chocolats Favoris can.
  • Dip the biscotti into the chocolate and place in the freezer for 10 minutes to harden.