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+ servings
Gingerbread Biscotti on a white plate.
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4.38 from 8 votes

Gingerbread Biscotti Recipe

Perfect treats or gifts for the holidays! Loaded with gingerbread flavor and ready to dip in that piping hot coffee.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Italian
Keyword: biscotti, cookies, ginger biscuits, gingerbread
Servings: 24
Calories: 140kcal
Author: Leigh Harris

Ingredients

  • 1/3 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3 large eggs, room temp
  • 1/4 cup real molasses
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 2 Tablespoons ground ginger
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1/2 teaspoon fresh ground nutmeg
  • Optional: Melted white chocolate 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.
    1/3 cup unsalted butter, melted, 1 cup granulated sugar, 3 large eggs, room temp, 1/4 cup real molasses
  • 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 thick dough forms.
    3 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1 Tablespoon baking powder, 2 Tablespoons ground ginger, 1 Tablespoon ground cinnamon, 2 teaspoons ground cloves, 1/2 teaspoon fresh ground nutmeg
  • Divide dough in half. Shape each half into logs about 10x3 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 the oven on,) and allow it to cool enough to handle.
  • Using a sharp bread knife, cut each log into 1/2 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 minute or until cookies feel dry and are turning crispy.
  • Let cool completely at room temp. If desired, drizzle with melted white chocolate or your choice of icing.
    Optional: Melted white chocolate for drizzling

Notes

The dough weighs 2.2 lbs use a scale to help divide it into 1.1 lb pieces.

Make sure when slicing the biscotti log to keep your cuts the same size. Uneven cuts will result in uneven baking.

During updating this recipe I used 1/2 cup of white chocolate chips and 1/2 teaspoon of vegetable oil and melted them in a zip-lock bag in the microwave at 15-second intervals. Snipped a small corner off the bag and drizzled over the gingerbread biscotti.

One of the nice things about making your own biscotti is baking them to your desired texture. If you like them softer in texture reduce the second and third baking times. If you like them harder increase those baking times.
To Make Ahead - Place the dough logs on a parchment paper-lined baking sheet, flash freeze them until they are hard, wrap them tightly in plastic wrap and aluminum foil, and freeze them for up to 1 month. Thaw in the refrigerator overnight, let it come to room temperature and bake as directed.
Storing - Biscotti last much longer than most cookies. This is one of the reasons they are one of my favorite cookies to keep on hand. Cool the biscotti completely and store them in an air-tight container for up to 3-4 weeks.
Freezing - You can freeze the biscotti (without chocolate drizzle) in a freezer-safe air-tight container or bag for up to 3 months. Thaw at room temperature.

Nutrition

Calories: 140kcal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 84mg | Potassium: 137mg | Fiber: 1g | Sugar: 11g | Vitamin A: 117IU | Calcium: 41mg | Iron: 1mg