Gingerbread Biscotti Recipe
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This Gingerbread Biscotti Recipe makes a crispy treat full of warm spices to serve with coffee or hot tea.
Can there ever be enough gingerbread in the world? I think not. Especially when it comes to Gingerbread Biscotti. This biscotti, full of warm spices, is the perfect crunchy cookie for enjoying with coffee, tea or hot chocolate. It’s deceptively addicting too! Really.
For years I overlooked biscotti, having never found any that was really worth the calories. But since learning to make biscotti at home, I’m a changed woman. Not only is it pretty easy to make, biscotti is fun to make too. A few years ago our home became a biscotti making factory, cranking out batch after batch to share with friends during the holiday season. Once you get the hang of it, you’ll be making each year too.
This Gingerbread Biscotti Recipe is no exception to the fun of biscotti making. Plus, when you begin to smell those gingerbread spices waft throughout your home, you won’t be able to wait for that first crunchy bite.
As I said, when it comes to preparation, biscotti is easy to make at home. Don’t let the extra steps turn you off. Making biscotti is much like making a basic cookie dough. Begin by whisking together the dry ingredients. Then separately beat together the butter and brown sugar. Add in eggs, vanilla extract and molasses (unsulfured), and combine well. Next, stir in the flour and spice mixture to form a stiff dough. The dough is done.
The fun has just begun! Divide the dough in half. Flour your hands and form the dough into two slightly flat logs approximately 2×12-inches. Dust the tops with confectioners’ sugar. Bake until slightly firm to the touch, about 30 minutes. Remove from the oven and cool for 5-10 minutes.
Here’s where the baking deviates a bit from regular cookie making. Transfer the slightly cooled loaves to a cutting board and carefully slice into 3/4-inch pieces. Arrange slices, cut side down, on a baking sheet and bake again for about 10 minutes or until crisp. Remove and transfer to a cooling rack. That’s it! It takes a bit longer than regular cookies, but it is totally worth it.
Gingerbread Biscotti is great for sharing during the holiday season. Wrap up a few to share with a cute tin of tea bags or a gourmet coffee for a gift anyone would be happy to receive.
More delicious biscotti recipes:
- Chocolate Peppermint Biscotti
- Easy Chocolate Biscotti Recipe
- Lemon Almond Biscotti Recipe from King Arthur Flour
Gingerbread Biscotti Recipe
Gingerbread Biscotti Recipe
Crispy biscotti made with classic gingerbread spices is perfect to enjoy with coffee, tea or hot cocoa.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 6 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons unsulfured molasses
- 1-2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
- In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
- In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.
- Stir in flour mixture to form a stiff dough.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.
- Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
- Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
- Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
I have tried many gingerbread things, but have never tried biscotti! They look very good!
We eat a lot of Biscotti during the winter, I’m sure these will be very good with eggnog.
Hi Amy, not sure why I could not comment, but I had to thank you for this recipe. I am a big fan of gingerbread and have made gingerbread men for more years than I can remember. Never again, these are so delicious and everyone loved them. AND they could not be easier. Merry Christmas.
Delicious!! Followed directions to a T. I thought dough was slightly wet, but turned out great anyway. Next time I’ll probably just make one loaf instead of two. Very tasty!!
Are you sure the recipe should call for baking soda?? Don’t you mean……baking powder?
For this recipe I use baking soda.
Hey, just tried to print your Ginger Bread Biscotti recipe and it does not print dark enough to read it, wha is wrong????
The recipe on this page is printed in gray lettering. If you cut and past this recipe to a Word document, then you can change the color of the font from gray, to black. You shouldn’t have a problem reading it after you do that. At least I didn’t.
Made this recipe twice and I followed the directions. They were burnt at the 25 Minute mark on the first baking round. Started over and backed it 22 minutes and still had some burning. I have a brand new double oven. I also am sitting here trying to crisp them. This batch has been in the oven way past 10 minutes. I have made biscotti before and not sure if this in not meant to get that crisp that is normal with biscotti texture. A little frustrating, since I told them I would make them for a friend because she was disappointed start bucks was not carrying them. A little cookie project is starting to become a PTA.
I’m sorry you’re having problems. I’ve baked, along with another friend who used a different oven, this recipe over a dozen times last year to share as gifts with no trouble. I would recommend reducing the temperature by a bit. Do you have an internal thermometer to check your oven temperature? Even new ovens can be off on temperature. I had to reset/adjust the thermostat on our last oven that was new because it was set incorrectly.
This by far is my favorite ginger bread biscotti recipe ever! I get so many request to bake them
This is the recipe I’ve been searching for. Loved the use of fresh cracked black pepper in the dough. It’s the perfect recipe to ship over the holidays, because it’s a hardy cookie and so lightweight as well. Thank you for sharing!
I hope you enjoy it, Nyla!
Have just made these using a gluten free flour that contains Xanthum and they still turned out perfect 🙂 Thanks for the recipe!!!
Good to know, Carly. Thank you for sharing the information.
Hi, Is it going to make a major difference if I just use regular molasses instead of
unsulfured molasses?
I do not know. I usually use unsulphured.
Would this recipe work, as is, if you added about 1/2 to 3/4 cup chopped macadamias or would it need some adjustments? Nonni’s used to make Gingerbread Macadamia Biscotti during the Christmas holidays and it was my parent’s favorite.
I think it should work as is. Let me know how it turns out!
Amy, I made the gingerbread biscotti and added about 3/4 cup chopped macadamias and dipped the bottoms of the biscotti in melted white chocolate chips. I didn’t need to adjust any of the other ingredients. The spices are a little stronger than what Nonni’s made, but I like that these have more taste. They are delicious!!!
Love this recipe! I am an experienced baker, but have never made biscotti until now, as I am generally not a big fan of it, but wanted to make some for Christmas gifts. Thanks to this recipe, I am now a fan, and plan to make this regularly! Easy to make, melt in your mouth, and absolutely deelish! I recommend this recipe wholeheartedly.
So happy to hear that you like it as much as we do, Carrie!
I made this the other day. LOVED it!! ended up making 2 batches for my colleagues in my Emergency Room. They were amazing. not too overwhelming in spice and not too sweet. absolute perfection!! My oven had died and was waiting for a new one and so I bought a convection oven (on the counter ones) OMG! made this Biscotti amazing!! just turned the convection setting to 300F for 30 minutes. The convection gave it the hardness to the outside but soft inside. yummy!! it was like biting into pillows! they were a huge hit and everyone is wondering when i’m making them again? lol Thank you for the recipe!
I’m so happy you and your friends enjoy it, Tanya! It is a holiday favorite for us.
This stuff is so addicting! I make it with 1/2 GF flour and 1/2 almond flour. I can eat it AND my husband that is diabetic can eat it too! It does not elevate his BS! I have a batch in the oven right now!
Ooooh, good to know, Jamie! I’ll try that flour combo next time. Thank you!
I have made these three or four times already and I am getting together to bake more tonight. I love that they come out hard so they don’t fall apart when dunked. I add cinnamon chips to give each bite a little heat, and I love what they add. I have never had even a minor failure with this recipe because I know my oven and adjust times and temps to what I know will compensate for its short-comings.????
Ooh … cinnamon chips sound like a great addition, Muriel! I will have to try that next time.
It says this recipe serves 24, but doesn’t say how many pieces are a serving. I’d love to make these for a wedding cookie table, but would like to make them very small, maybe more of a two-bite size, maybe 3/4 “x 3/4″ x 3” after baking. In the pictures here it looks like they are much larger. Do you have any suggestions how I could do this, please?
I would do a test run making them a bit smaller to see how many you get from a batch.
What if you adjusted the size of the log? Experiment to see if you can create shorter pieces with a narrow log to start with….I don’t know, but it seems it would work if you watched the baking time. Pretty little mini-biscotti on a wedding table sounds lovely! Add a thin drizzle of melted white chocolate when they are cooled. YUM!
The recipe says to shape into logs 12 inches long and 2 inches wide. They look more like 5 or 6 inches wide???
They will expand when baked.
Made these the other day and love them! So easy to make once you have all the spices together. Will be making more to mail out for family.
Just made this lovely recipe! Although I needed o adjust the time and temp for the first bake (190 degrees/25mins) and then (8 mins) on the second bake in my Miele Oven.
I am so pleased they turned out beautifully, with the addition of sliced whole almonds.
Thanks so much for a great recipes that I have now saved to my “Merry Everything” Pinterest board 🙂
Happy to hear that you enjoy them as much as we do! I’m baking a batch (or three) this week.
Oh thank you for this amazing recipe!!! I just made this as a last minute addition to my cookie tray for our dinner tonight and I don’t even want to share them – SO good and so easy to make!
Merry Christmas and Happy New Year!!!