Gingerbread Biscotti
- By Amy Dong
- Updated Dec. 7, 2024
These Gingerbread Biscotti are wonderfully crisp and perfect for dunking into your coffee, milk, or tea. They are also perfect for gift-giving, as they keep super well.
In This Article
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Why This Recipe Stands Out
We love a good biscotti, especially during the holiday season. They’re one of our favorite holiday cookies and here’s why we think you’ll love them:
- Perfectly Crunchy: These Gingerbread biscotti are perfectly crisp, flavorful, and everything you can hope from a biscotti, just like our Almond Biscotti Recipe.
- Incredible Flavor: The combination of ginger, cinnamon, and nutmeg is a holiday classic, like these Chewy White Chocolate Cranberry Bars.
- They Make Great Gifts: They keep well for several weeks, and that might as well be forever in cookie-years.
- Way Easier Than People Think: These biscotti are incredibly easy to make cookies that everyone will love!
- Stays Crisp: These biscotti will stay crisp for up to a month in your pantry when stored airtight.
Key Recipe Ingredients
- Real Molasses – Molasses is the key to the gingerbread flavor of these biscotti. It adds a rich, robust sweetness for achieving classic gingerbread flavor.
- Ginger – We use a generous amount of ground ginger for a lovely, warming spice.
- Flour – We use a combination of all-purpose flour and whole wheat flour to give these biscotti a hearty, slightly nutty flavor and a crisp texture.
- Melted White Chocolate – This drizzle makes the biscotti look festive and adds a sweet contrast to the spiced gingerbread flavor.
Substitutions And Variations
Here are some of our favorite variations and substitution ideas:
- Nuts: While we don’t add nuts to this recipe, feel free to mix in some chopped almonds, pecans, or pistachios for added crunch.
- Dried Fruit: You can also add some dried cranberries or other dried fruit to customize these biscotti.
- Different Chocolate: Instead of white chocolate, you can drizzle the biscotti with dark or milk chocolate.
Step-By-Step Recipe Instructions
- Mix wet ingredients in a bowl. In a separate bowl, whisk dry ingredients together. Combine wet and dry ingredients and mix well.
- Shape the dough into logs on a parchment-lined baking sheet. Bake for 25 minutes at 375F. Let it cool slightly, then cut the logs into diagonal slices.
- Place the sliced biscotti on its side and bake for 7-8 minutes. Turn the cookies over and bake for another 7-8 minutes.
- Let the biscotti cool completely. Drizzle with melted white chocolate or icing if desired.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our favorite prep-ahead tips for this recipe:
- Make the Dough in Advance: You can prepare the biscotti dough ahead of time and store it in the fridge for up to 2 days. When you’re ready to bake, take the dough out, shape it into logs, and bake as directed.
- Freeze Biscotti: Gingerbread biscotti freeze exceptionally well. Allow them to cool after baking, transfer them to freezer-safe bags, and freeze for up to 3 months. When you’re ready to enjoy them, thaw at room temperature.
Commonly Asked Questions
Why do I need to let the biscotti cool before slicing and baking them again?
Allow the biscotti to cool after the first bake so that they firm up. This makes them easier to slice without crumbling. The second bake is what gives biscotti their characteristic dry and crispy texture.
What makes biscotti bake up too hard?
Biscotti may come out too hard if they are over-baked. Make sure to follow the baking times and keep an eye on them, especially during the second bake after slicing. They should feel dry and just start to turn crispy.
How long does gingerbread biscotti keep?
Gingerbread biscotti can be kept in an airtight container at room temperature for up to 2 weeks.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Gingerbread Biscotti
These gingerbread biscotti are perfectly crisp, full of gingerbread flavor, and were born to be dunked into your favorite cup of joe. They keep super well, and are perfect for gift-giving.
Ingredients
- ⅓ cup salted butter, melted
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¼ cup real molasses
- 2 ¼ cups all purpose flour
- 1 cup whole wheat flour
- ½ tsp salt
- 1 TB baking powder, yes, TB
- 2 TB plus 1/4 tsp, ground ginger
- 1 TB ground cinnamon
- 2 tsp ground cloves
- ½P tsp ground nutmeg
- white chocolate, optional, melted for drizzling
Instructions
- Preheat oven to 375F. Line a cookie sheet with parchment paper. Set aside.
- In a large bowl, mix together the melted butter, sugar, eggs, and molasses, combining well.
- In a separate bowl, combine the remaining ingredients. Whisk dry ingredients together to incorporate.
- Mix dry ingredients together with butter mixture, and continue to work it until a thick dough forms.
- Divide dough in half. Shape each half into logs about 12×3 inches. Place on parchment lined cookie sheet. Pat each log down to about 1/2 inch thick.
- Bake for 25 minutes. Remove from oven (still keep oven on,) and allow it to cool enough to handle.
- Using a sharp bread knife, cut each log into 3/4 inch thick diagonal slices. Place each sliced biscotti on its side, and bake about 7-8 minutes.
- Turn each cookie over and bake another 7-8 minutes or until cookies feel dry and are turning crispy.
- Let cool completely to room temp. If desired, drizzle with melted white chocolate or your choice of icing.
Notes
- Always use room temperature eggs, as they will mix more easily into the batter and help the biscotti to rise properly.
- When shaping the dough into logs, slightly wet your hands to prevent the dough from sticking to your fingers. This also helps to give the biscotti a smoother, more even texture.
- After the first bake, allow the logs to cool for a few minutes before slicing. This will make them easier to cut and will give you neater, more even slices.
- Make sure to keep an eye on the biscotti as they bake for the second time. They can go from perfectly crispy to overly brown in a short time.
- This recipe is part of our Christmas Cookie Recipes Collection.
- Love biscotti? We recommend checking out our Almond Biscotti Recipe, too, while you’re at it!
Nutrition (per serving)
Calories: 137kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 133mg | Potassium: 100mg | Fiber: 1g | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 0.02mg | Calcium: 49mg | Iron: 1mg
More to Bake And Eat
- Chewy, Soft Gingerbread Cookies – These chewy soft gingerbread cookies are chewy and delicious, thanks to the combination of ginger, cinnamon, and molasses.
- Moist Gingerbread – This Moist Gingerbread with Cream Cheese Frosting loads all your favorite holiday flavors into one delicious bread.
- Andes Mint Cookies – These are the best way to create minty + chocolatey cookies!
- Snowball Cookies (Russian Tea Cakes) – We just cannot get enough of these melt-in-your-mouth cookies every year.