Personal Chefs insist on using tested and proven recipes for their clients. Poor meals is a very bad reflection on the Personal Chef and their overall business. You have worked to gain their trust, so never provide a sub-standard product. This is Good Business 101.

The following recipe is a holiday favorite for sure. This recipe comes from our Personal Chef Recipe Collection, available for purchase on this website. So have a look, make it once and see how wonderful this actually is.

Personal Chefs insist on using tested and proven recipes for their clients. Poor meals is a very bad reflection on the Personal Chef and their overall business. You have worked to gain their trust, so never provide a sub-standard product. This is Good Business 101.
The following recipe is a holiday favorite for sure. This recipe comes from our Personal Chef Recipe Collection, available for purchase on this website. So have a look, make it once and see how wonderful this actually is.

Gingerbread Biscotti

1. Preheat oven to 350 degrees. In a large mixing bowl, beat together the brown sugar, molasses, salt and butter with an electric mixer until smooth. Beat in one egg at a time.
2. In a medium bowl, mix together the flour, cloves, baking soda, baking powder, nutmeg, cinnamon and ground ginger. When well blended, add macadamia nuts and crystallized ginger. Mix well. Fold into egg mixture until blended.
3. Line a baking sheet with parchment paper.
4. Scrape the dough onto a lightly, floured surface. Dough will be very sticky (depending upon conditions, add additional flour as needed). Using wet hands, divide it in half, place dough on baking sheet and form into a log just shorter than the baking sheet. Gently press on the logs to partially flatten them.
5. Bake the logs for 25-30 minutes until they are browned on the edges and firm to the touch in the middle.
6. Cool the logs on a cooling rack until they can be handled.
7. Use a very sharp, serrated knife and slice the logs into ½ inch diagonal slices. Place the slices on 2 parchment lined baking sheets. Slices can touch as they won’t stick together.
8. Return the baking sheets to the 350 degree oven and bake the biscotti 15-18
minutes longer until well browned.
9. Place the baking sheet on a cooling rack and allow the biscotti to cool before removing them. Store them in an airtight container for up to 1 month.
Variation: Substitute another favorite nut for macadamia nuts. Dip the biscotti in a lemon, almond or chocolate glaze.

Mise En Place
¾ cup Brown sugar, packed
½ cup Molasses, dark
¼ teaspoon salt
8 Tablespoons Unsalted Butter, softened (1 stick)
2 Large Eggs
1¾ cups Flour
½ teaspoon Cloves, ground
½ teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Nutmeg
2 teaspoons Cinnamon
2 teaspoons Ground Ginger
8 ounces Macadamia Nuts, coarsely chopped
½ cup crystallized Ginger, chopped

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