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Delicious Gingerbread Biscotti Recipe

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Gingerbread Biscotti Recipe

This Gingerbread Biscotti the BEST biscotti recipe for the Christmas season and beyond. Full of spice and sweetness and then drizzled with white chocolate – it is an easy and delicious biscotti perfect for dipping in a cuppa tea.

It’s that time of year friends, our Christmas Baking Frenzy is back for it’s 3rd year and I am so excited to get started! I am also participating in an online cookie swap with Houseful of Cookies and really wanted to think of a special cookie I knew everyone would enjoy and that would really make you think of Christmas.

So here it is,  my Gingerbread Biscotti. It tastes just like a gingerbread cookie with the crunchiness of a good biscotti and of course is drizzled with a little white chocolate to add a hint of sweetness for dipping in your favorite cup of coffee or tea!

Rows of freshly baked Gingerbread Biscotti Cookies cooling on a rack

More Gingerbread PLEASE!

I don’t know about you, but when I think of the holidays I always think of the smell of gingerbread and the times I spent assembling the pre-made house kits as a kid…or should I say the time I spent eating half of the bagged candies that came with the kit and slopping together the house with whatever I had left (hey we’ve all been there right!).

If you have never made a biscotti before, do not worry, I got you! 

The most important thing about making this Gingerbread Biscotti is to really watch the time, in fact you should always use a timerALWAYS! Now, dust off your Christmas apron and get ready friends, we are just getting started!

Two uncooked "logs" Gingerbread Biscotti on red silicone mat before going into the oven.

Ingredients

Don’t be scared off by the long list of ingredients friends! Most of them are spices – it really is an easy and deliciously satisfying cookie to make.

  • Flour
  • Brown Sugar
  • Ground Ginger
  • Ground Cinnamon
  • Ground Cloves
  • Allspice
  • Baking Powder
  • Baking Soda
  • Nutmeg
  • Salt
  • Butter 
  • Eggs
  • Molasses
  • Vanilla
  • White Chocolate

FAQs for Gingerbread Cookies

Should Gingerbread be Hard or Soft?

It will all depend on what type of gingerbread cookie you are trying to make. The traditional gingerbread boy/girl cookie can be either soft or hard – though most bakery style cookies are harder on the outside and deliciously soft in the center. If you are making a biscotti version like ours then your gingerbread will be hard as this is the style of the cookie. If you want a chewy option our Chewy Ginger Molasses Cookies are sure to please!

What does Gingerbread taste like?

Delicious that’s what! There are a number of spices that go into the gingerbread spice mix; ginger, allspice, cloves and cinnamon which make a perfect combination of sweet and slightly spiced flavors. When this spice blend is combined with butter, sugar and flour to create a cookie, you end up with a deliciously warm depth that leaves you wanting more.

Be sure to PIN THIS GINGERBREAD RECIPE so you have it for later!

You May Need…

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The key to making the perfect biscotti cookie is definitely in the baking process- the double bake process makes them crunchy. I truly believe that a good baking sheet is where it’s at when it comes to making ANY cookie recipe. It all comes down to the quality of your ingredients as well as your equipment!

Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!

Yield: 48 cookies

Delicious Gingerbread Biscotti Recipe

Delicious Gingerbread Biscotti Recipe

Gingerbread Biscotti - a fun take on a traditional cookie that everyone will love. The slight spice of the cookie goes well with a cup of coffee or tea.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 1/4 c Flour
  • 1 1/4 c Brown Sugar
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Allspice
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Nutmeg
  • 1/4 tsp salt
  • 1/3 c Butter, softened
  • 2 Eggs
  • 2 tbsp Molasses
  • 1/2 tsp Vanilla
  • 1/2 c White Chocolate, optional, for dipping/drizzle

Instructions

  1. Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking sheets.
  2. In your mixer cream together butter with sugar.
  3. In a small bowl whisk your eggs and molasses then add to butter mixture with vanilla and combine.
  4. In a medium bowl sift together your dry ingredients and then add slowly to your wet mixture (it will become a thick batter).
  5. Form into logs (10"x 2" approx) and bake for 20-23 minutes (until slightly firm to the touch but NOT hard, should have a "spring" to it)
  6. Remove from oven and cool 10 minutes before cutting into 1" stripes (see photos)
  7. Place face down on baking sheet and bake for additional 6 minutes, flip and repeat for 6 minutes (they should be slightly golden)
  8. Allow to cool completely before adding a chocolate drizzle/dip if you prefer!

Notes

If you like your biscotti REALLY crunchy you can add 1-2 minutes per side when they are cooking face down, if you prefer it a little softer you can do it for less time. Our biscotti is cooked to be a perfect addition to a cup of coffee or tea!

Nutrition Information:

Yield:

48

Serving Size:

1 grams

Amount Per Serving: Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 48mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g

*Please note; nutritional values are not always 100% accurate and are to be used as a guide.

Did you make this recipe?

Leave us a comment below & tag us on Instagram using #OliveYum

If you have followed our Christmas Baking in previous years than you already know I have a “cheat” biscotti recipe up as well!

It is a great one if you don’t like the traditional crunchy biscotti, and it is loaded with chocolate. Go check out my Chocolate Brownie Biscotti now and stay tuned for our next cookie.

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Delicious Gingerbread Biscotti Recipe

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Geneva

Thursday 17th of December 2020

Made these & added a little extra ginger & cloves. I baked on my PChef baking stone, no problem. Drizzled w/ white chocolate & sprinkles. Just dipped in my lemon tea. Fabulous!

oliveblogger

Sunday 20th of December 2020

I am so happy you liked this biscotti recipe Geneva!! It is one of my faves to make during the holidays.

Christi

Saturday 12th of December 2020

These came out so good, I am proudly including them in the Christmas care package I’m putting together. I followed the recipe to a T. Kudos!

oliveblogger

Saturday 12th of December 2020

How sweet!! They are one of my favorite biscotti to make and eat so I know the recipient of your care package will be thrilled!! Thanks so much Christi.

Jacquie Lester

Friday 27th of November 2020

Hi Melissa, Just made this recipe and I have to agree with Linda, the dough remained flat. I took note of your comments to Linda but definitely didn't get the rise. I have just finished making other biscotti which was not a problem. They smell good though and will be edible.

oliveblogger

Saturday 28th of November 2020

This is so strange to me! I literally just made a batch yesterday as a gift and they were fine...I wonder what is happening! I am perplexed now!

Linda B

Wednesday 21st of October 2020

Made this twice. Sadly the dough came out flat each time. I used fresh ingredients. Tastes good, but will not make again.

oliveblogger

Monday 9th of November 2020

Hi Linda,

Oh NO! I am sorry to hear this!! Two things I can think of that may have happened; is it possible you reversed the Baking Soda and Baking Powder measurements? Also, did you use butter (full fat) or margarine? This will make a huge difference in how they turn out. Also, the temperature of the butter could have something to do with it - you want it to be just soft enough to lightly indent a fingerprint when pressed.

I appreciate your feedback and hope you have better luck with our other cookie recipes!

Melissa

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