Gingerbread Biscotti Recipe

There’s something magical about baking during the holidays, and nothing captures that festive feeling quite like a gingerbread biscotti recipe. Warm spices, crunchy texture, and that sweet hint of molasses make these twice-baked cookies the ultimate cozy treat. Dip them in coffee, hot cocoa, or even a glass of mulled wine, and you’ll understand why biscotti has become such a holiday classic.

Fun fact: biscotti dates back to 14th-century Italy and has stood the test of time because of its long shelf life and addictive crunch. When you give it a gingerbread twist, it instantly feels like Christmas in every bite.

What is biscotti?

Biscotti are Italian cookies that are baked twice for maximum crunch. The first bake sets the dough into a loaf shape, while the second bake dries out the slices to give them that signature snap. Unlike softer cookies, biscotti are intentionally crisp so they pair perfectly with hot drinks.

Pro Tip: The word “biscotti” actually comes from the Latin “bis” (twice) and “coctus” (cooked), meaning “twice-cooked.”

Why this gingerbread biscotti recipe is special

Seasonal flavors

This recipe uses ginger, cinnamon, nutmeg, and cloves along with molasses for that unmistakable gingerbread taste. These warming spices not only smell incredible while baking but also give the biscotti a festive, cozy vibe.

Perfect texture

Good biscotti should be crunchy without breaking your teeth. The balance of flour, sugar, and fat in this recipe ensures they’re crisp yet still enjoyable to bite into.

Easy to make ahead

Since biscotti stays fresh for up to 2 weeks, it’s the perfect holiday baking project. You can make it in advance for parties, gifts, or just to have on hand for morning coffee.

Ingredients you’ll need

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, softened
• 1/4 cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract

Optional add-ins: chopped almonds, dried cranberries, white chocolate chips, or a drizzle of melted white chocolate for garnish.

Step-by-step guide to making gingerbread biscotti

Prepping the dough

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Using parchment not only prevents sticking but also makes cleanup much easier.
2. In a medium bowl, whisk together the flour, baking powder, salt, and spices (ginger, cinnamon, nutmeg, and cloves). Whisking helps evenly distribute the leavening agent and spices, so every bite of biscotti has the same cozy flavor.
3. In a separate large bowl, beat the butter and brown sugar together using a hand mixer or stand mixer until the mixture looks pale and fluffy. This step is important because it incorporates air, which gives the biscotti a lighter texture and helps balance out the crunch.
4. Add the eggs one at a time, mixing well after each addition. This ensures the dough stays smooth and emulsified. Then stir in the vanilla extract and molasses, which give the biscotti their signature gingerbread flavor and deep color.
5. Gradually add the dry mixture into the wet ingredients, mixing on low speed or with a sturdy spatula until a dough forms. The dough will be thick but slightly sticky, but don’t worry, that’s normal.

Pro Tip: If your dough feels too sticky to handle, cover the bowl and chill it in the fridge for 15–20 minutes. Cold dough is much easier to shape, and it also helps prevent the biscotti from spreading too much in the oven.

First bake

• Lightly flour your hands and the surface of the dough to make shaping easier. Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide. Keep the logs even in size so they bake consistently.
• Place both logs onto your prepared baking sheet, leaving at least 3 inches of space between them since they’ll expand slightly during baking.
• Bake for about 25 minutes, or until the logs are firm to the touch and lightly golden around the edges. The centers should still feel slightly soft, they’ll firm up more as they cool.
• Remove the baking sheet from the oven and allow the logs to cool for 10–15 minutes. Cooling is key here: slicing hot biscotti dough can cause it to crumble.

Pro Tip: If you like biscotti with a slightly softer crunch, shorten the first bake by 2–3 minutes. For a firmer biscotti that stays extra crunchy when dipped in coffee, give the logs the full 25 minutes.

Slicing and second bake

• Once cooled slightly, transfer the logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into pieces about 3/4 inch thick. The diagonal cut not only looks pretty but also gives you longer biscotti perfect for dipping.
• Place the slices back onto the baking sheet, cut-side down, arranging them in a single layer.
• Return to the oven and bake for 10 minutes. Then flip each biscotti over and bake for another 10 minutes. This double bake is what dries the cookies out and gives them their signature crispness.
• For extra crunch, you can add an additional 3–5 minutes per side but keep a close eye to avoid over-browning.

Pro Tip: All ovens bake differently. If you notice the edges browning too quickly, reduce the oven temperature to 325°F (160°C) for the second bake.

Optional glaze or drizzle

Once the biscotti are fully cooled, you can keep them plain or dress them up with a festive finish:

• White chocolate drizzle: Melt white chocolate and use a fork to drizzle it over the biscotti in thin lines.
• Dipped ends: Dip one end of each biscotti in melted chocolate, then sprinkle with crushed candy canes or festive sprinkles for a holiday touch.
• Dusting of powdered sugar: For a lighter finish, simply dust with powdered sugar before serving.

Adding these little extras not only makes them taste amazing but also turns them into picture-perfect holiday gifts.

Flavor variations and add-ins

• Nutty crunch: Add 1/2 cup chopped almonds, pecans, or hazelnuts.
• Festive fruit: Stir in dried cranberries or chopped candied ginger.
• Chocolate lovers: Mix in chocolate chips or dip biscotti ends in dark chocolate.
• Spiced latte style: Add a teaspoon of instant espresso powder for a subtle coffee kick.

Tips for the best gingerbread biscotti

• Use a serrated knife for clean slices.
• Don’t skip the cooling step before slicing, warm biscotti can crumble.
• Bake longer for extra crunch if you prefer.
• Store in a cool, dry place to keep them crisp.

Storing and gifting ideas

Biscotti keeps well, which makes it ideal for gifting. Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.

Pro Tip: Package biscotti in cellophane bags with a festive ribbon for a thoughtful homemade holiday gift.

Nutrition facts and health notes

One biscotti (without glaze) contains approximately:

• Calories: 110
• Carbs: 20g
• Sugar: 9g
• Fat: 3g
• Protein: 2g

Compared to frosted holiday cookies, biscotti is often a lighter choice while still delivering that sweet, spiced flavor.

Pairing suggestions

• Morning coffee or espresso
• Hot chocolate topped with whipped cream
• Chai tea for a spiced pairing
• Dessert wine like Vin Santo for an Italian touch

Common mistakes to avoid

1. Cutting too early – let the logs cool slightly before slicing.
2. Overmixing the dough – biscotti can turn tough.
3. Undercooking on the second bake – they need that drying time for crunch.

FAQs

Final thoughts

This gingerbread biscotti recipe is the perfect way to bring holiday cheer into your kitchen. It’s festive, simple to make, and pairs beautifully with your favorite winter drinks. Whether you’re baking a batch for yourself or wrapping them up as thoughtful homemade gifts, these crunchy cookies are guaranteed to spread joy.

So brew a cup of coffee, dip in a warm biscotti, and savor the cozy flavors of the season.

Gingerbread Biscotti Recipe

0

from

0

votes

Course: Christmas, DessertsCuisine: ItalianDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

150

kcal

Crunchy and festive gingerbread biscotti with warm spices, molasses, and optional white chocolate drizzle. Perfect for dipping in coffee or gifting during the holidays.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon ground ginger

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1/2 cup brown sugar, packed

• 1/4 cup unsalted butter, softened

• 1/4 cup molasses

• 2 large eggs

• 1 teaspoon vanilla extract

• Optional: 1/2 cup chopped almonds, dried cranberries, or white chocolate for drizzling

Directions

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt, and spices.
• In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla and molasses.
• Slowly mix in the dry ingredients until a thick dough forms. If sticky, chill for 15 minutes.
• Divide dough into two logs (about 10 inches long, 2 inches wide) and place on the baking sheet. Bake for 25 minutes until firm and golden.
• Let logs cool for 10 minutes, then slice diagonally into 3/4-inch slices using a serrated knife.
• Arrange slices cut-side down on the baking sheet. Bake 10 minutes, flip, and bake another 10 minutes until crisp.
• Cool completely. Optional: drizzle with melted white chocolate and sprinkle with crushed candy canes or nuts.