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Delicious Gingerbread Biscotti Recipe

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.


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!

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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!

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


  • 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
  • 1/8 tsp Nutmeg
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 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


  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!


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:



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


Sunday 10th of December 2023

I made this and the batter spread too wide. I tested the top at the end f the bake time and it sprung back, it was too moist and stuck to the silicone mat. Then it broke at a diagonal when I started to transfer it to the cutting board even though I loosened it so it wouldn’t stick. The flavor is good, but the directions need to be adjusted to give it more time to bake and dry out more. It is taking forever to get it dried out after cutting it. I made an almond biscotti and it came out beautifull.

Oliv Blogger

Sunday 10th of December 2023

Hi Maurane, Sorry it doesn't seem to be working for you. It is a tried and tested recipe with many great reviews from others that have made it. Sometimes the altitude where you are can make a difference in baking. Also I do find with this recipe (and most cookie recipes) you need to ensure your butter is softened not melted (this will alter the batter). Once the initial bake is done and you've sliced the biscotti be sure to put them back in the oven face down and bake each side 6 minutes (or more if needed). Hope this helps!

Kim deMayo

Thursday 18th of May 2023

Mine also didn’t rise. I’m so disappointed because they taste great. I’m wondering if it’s because I used jumbo eggs. Maybe next time I’ll try chilling the dough before baking. My ingredients were fresh. 🤷‍♀️

Oliv Blogger

Tuesday 23rd of May 2023

Hi Kim,

I am sorry to hear that! You want to make sure you are using large eggs for sure, that would have affected the liquid content and could be the issue with rising. Let me know if you try them again! Cheers


Saturday 10th of December 2022

These taste awesome! However, they didn't rise:(

Oliv Blogger

Sunday 11th of December 2022

Hey Melanie - so happy you love the flavor, this is one of my favorite biscotti recipes that I make! The only reason I could see the lack in the rise is perhaps your baking powder and soda were not as fresh (you need to make sure you replace this every 6 months). Or maybe the measure was slightly off - the baking powder is 1 and 1/4 teaspoons and then 1/4 teaspoon baking soda (it can get mixed up sometimes). I hope you try them again!


Saturday 10th of December 2022

This was so easy and they are delicious! Wish I had tried making Biscotti before. I will never buy store bought Biscotti again!

Oliv Blogger

Sunday 11th of December 2022

Thanks so much for your review Ann - isn't it amazing how easy it really is to make biscotti?! Be sure to check out my other yummy biscotti recipes.

Mary Seto

Sunday 4th of December 2022

Hello, how long and what type of package /container should these be stored in?

Oliv Blogger

Monday 5th of December 2022

Hi Mary,

I like to put mine in a sealed plastic container (I get mine from our local dollar store) and I use parchment in-between the layers of cookies). They will freeze nicely for 2-3 months.

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