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
![Homemade Gingerbread Biscotti Recipe](https://shewearsmanyhats.com/wp-content/uploads/2015/11/gingerbread-biscotti-recipe-1-200x200.jpg)
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.
Saw this, tried it, and its fabulous! Ive been making traditional almond anise biscotti for years. At Christmas I mail all over the country, and this year included your Gingerbread Biscotti. Everyone loved it and requested it in their yearly mailings. Thank you so much. I love your blog and every recipe I’ve tried has turned out great. Looking forward to another great year of recipes. Happy New Year!
I’m so happy to hear it, Gail!
Very good! Only change I made was no cloves and increased ginger by 1/4 tsp. Cooked after cutting for 7 minutes. Everyone loved them. Keeper!
I tried it nd i really loved it, might add in a bit of fresh ginger on my next batch jst to get more of that ginger taste.. ????????
Well you are to blame for my addiction. I had never made Biscotti before, and your recipe was the first try I ever gave it. It came out sooo awesome. I only used a pinch of Cloves because my husband doesn’t like Cloves, but man these were so good. I’ve since looked up tons of different Biscotti recipes. Thanks for the great recipe 🙂
I cooked mine for about an extra 10 Min because they didn’t seem crunchy, I didn’t realize they Harden as they cool. I pulled them out about 2 Min before they would have charred so they were still phenomenal but I probably didn’t need to cook them quite as long as I did.
So glad to hear you are as much a biscotti fan as I am. 🙂
I just wondered if these HAVE to be frozen. Normally I just keep my biscotti in an airtight container for 3-4 weeks (if they aren’t all gone by then!). I’m going to make these today!
No, either store in airtight container or wrap and freeze. (The recipe says they “may be” frozen.)
These are amazing! I’ve made them twice and am taking them to a cookie exchange. I follow the recipe exact, except I bake the second time at 8 minutes instead of 10 otherwise the edges get too brown. 8 mins is perfect! These will be a holiday tradition for years to come.
I have never made biscotti before, always thought they were difficult. Wanted to make a treat to send to family for Christmas, I decided to try your recipe. Very yummy results. Thanks for the recipe!
I’m so glad you tried it, Jennifer. It really is fun to make!
Thank you so much for the recipe!! It was simple and delicious 😋. My ho.e smells like it should…. The holidays! Blessings from California!
I love the way is smells too, Susan!
Thank you for this recipe. Just finished some egg nog biscotti, walnut/cranberry and these. No doubt about it – these are my all time favorite. Will be making them for years to come. Mistakenly used backing powder and not baking soda; still turned out fantastic! Probably a bit more “cake-y”. Merry Christmas.
I’m so happy you love them as much I we do, Susanne!
I’ve made these the past two Christmases and they are delicious! I hide them in the pantry for when I have morning tea. Thanks so much for sharing!!
Love this recipe! I made these and gave them as gifts to co-workers this year and they went over so well! Thank you!
They do make great gifts, Jacklyn. Glad to hear you enjoy the recipe as much as we do.
Yippeee! What a fab recipe 💕 so glad I stumbled upon it today. I doubled all the dried spices (I love strong flavours!) and added a large teaspoon of turmeric too.
I ran out of flour so used 1/4 cup lupin flour, which tends to absorb more liquid, but by golly – delicious – I had to stop myself eating the mixture and the morsels when they ‘broke off’ :). Excited to try these again (& again!)
Just made these this afternoon. Followed recipe ingredients exactly and they turned out great. Read all the comments so watched the baking time closely. My gas oven spot on at 350 and baked for 25 minutes. Perfect. Also second bake for 8 minutes instead of 10. Just right. Doing another batch tomorrow. Love the deep flavor; the pepper really makes it pop; had my doubts but really works.
You were spot on – I’m now on my third year of making multiple batches for all of my sons’ teachers, plus some extra to keep at home! I dip or drizzle mine with white chocolate coating for that extra little something!
These Gingetbread biscotti are amazing!! My son loves them too! I have already made too batches, and I plan to make more! May try adding some freshly grated ginger root next time! Thanks for sharing!! Yum!
Have you frozen or refrigerated the prepared cookie dough prior to baking??
Thanks for sharing! What a fun treat to put in a Christmas cookie tin!
Made this to take to work. Folks loved it. Tried making with baking soda in one batch and baking powder in a different batch. I could not tell any difference. Oh, and my house smelled wonderful.
Hey, why is the dough so “wet”? I followed the instructions and it turned out softer (wetter) than cookie dough. Thoughts?
Thanks
These turned out PERFECT and have such a great flavor. The addition of pepper really adds to the complexity. Great to have at home or to give as a gift.