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!
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!
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've got you!
The most important thing about making this Gingerbread Biscotti is to really watch the time, in fact you should always use a timer...ALWAYS!
Now, dust off your Christmas apron and get ready friends, we are just getting started!
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!
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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!
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.
Ingredients
- 2 ¼ c Flour
- 1 ¼ c Brown Sugar
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ¼ teaspoon Allspice
- ⅛ teaspoon Nutmeg
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon salt
- ⅓ c Butter, softened
- 2 Eggs
- 2 tablespoon Molasses
- ½ teaspoon Vanilla
- ½ c White Chocolate, optional, for dipping/drizzle
Instructions
- Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking sheets.
- In your mixer cream together butter with sugar.
- In a small bowl whisk your eggs and molasses then add to butter mixture with vanilla and combine.
- In a medium bowl sift together your dry ingredients and then add slowly to your wet mixture (it will become a thick batter).
- 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)
- Remove from oven and cool 10 minutes before cutting into 1" stripes (see photos)
- Place face down on baking sheet and bake for additional 6 minutes, flip and repeat for 6 minutes (they should be slightly golden)
- 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:
48Serving Size:
1 gramsAmount 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.
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.
More cookie recipes
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- White Chocolate Cranberry Biscotti
- Fudgy Hot Chocolate Cookies
- Italian Amaretti Cookies
- Pecan Meltaway Balls
- Chocolate Dipped Almond Biscotti
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These look SO delicious, love how simple and quick they are too!!
Thank you for this wonderful recipe! I'm trying this recipe tomorrow. It's very similar to my mother's recipe for Chocolate Peppermint Balls that she made every Christmas! She added a teaspoon of black pepper that enhanced the flavors of the other spices and gave it a kick! Can't wait to see what these are like! Great ingredients, how could one go wrong! I'm looking forward to my 2:00am Chai
Latte Tea with these cookies! Yes! You all read it right, 2 am! I wake at that time every morning to use the bathroom then I can't fall back to sleep without tea and cookies! So glad I can do that now! I'm retired! Happy baking!
Amazing, a nice tea always settles me too! Enjoy the cookies -I have never tried adding pepper to my cookies but will give it a shot with my next batch! Happy baking and Merry Christmas!
These are so perfect for Holiday baking!! I will definitely be trying them, I LOVE biscotti.
Thanks Leigh!!! Biscotti is one of my favorite cookies so I am always coming up with new recipes to share <3
Biscotti is so tasty! And gingerbread is a favorite flavor of mine. I'll need to try this for the holidays!
If you are a gingerbread fan you are really going to LOVE this one!
I love gingerbread and biscotti. This recipe sounds awesome!
Thanks Susannah!! It is a special one for the holidays <3
Oh, wow. My mouth is immediately watering!!! Delicious!!
You are like the perfect person for cookie hops, you know that? I love everything about this, and I REALLY love that you included biscotti. I know a few biscotti lovers on my list, and now I know where to come - also I checked out the cheater recipe and OMGoodness! LOVE!
Ahhh thanks so much girl!!! I love the swap you put together for us, it is so fun to see everyone's contributions and get new ideas for cookies to add to my baking list. Also, who doesn't LOVE a good biscotti?! They are the BEST cookie to go with a cuppa tea (or coffee!)! Merry Christmas to you and your family <3
Made this twice. Sadly the dough came out flat each time. I used fresh ingredients. Tastes good, but will not make again.
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