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
- BEST Biscotti Recipes Ever - 25 Delicious Cookies
- Homemade Almond Biscotti
- Pumpkin Spice Biscotti
- Nutella Biscotti
- White Chocolate Cranberry Biscotti
- Fudgy Hot Chocolate Cookies
- Italian Amaretti Cookies
- Pecan Meltaway Balls
- Chocolate Dipped Almond Biscotti
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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.
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!
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!
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.
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!
I am so happy you liked this biscotti recipe Geneva!! It is one of my faves to make during the holidays.
I tried this recipe last year and they were DELICIOUS! I took them to work and my colleagues raved about them. They have already been requested for this year
This makes me so happy to hear!! It's such a fun update to the classic gingerbread cookie we all know and love.
Made them, they were so easy to make, and they turned out great and they were delicious. Will make them again and again and again!
Thanks so much Jack! This biscotti is a favorite in our house too - the flavors are unmatched!
These came out great! Very tasty and my husband loves them! One thing I want to point out though is maybe you should move the Nutmeg up on the list of ingredients so that it is grouped with the rest of the spices, especially since it's mixed in at the same time. I should have followed your list as written but I had all the spices gathered together and then forgot to put in the baking powder and baking soda! I caught my mistake only after I had mixed in the wet ingredients and added them then. The biscotti came out fine but I wonder if I am the only one who had this issue?
Hi Cara, thanks so much for your feedback - I moved the nutmeg up to under the other spices 🙂 I am so happy the biscotti turned out great for you - I hope you will continue to make them time and time again.
Perfection! Just got done making these, followed directions and they came out wonderfully. I dipped half of each cookie in white chocolate and sprinkled biscotti crumbs on top. Perfect for holiday gifts! Thank you!
I am so happy you love the gingerbread biscotti!! Thanks for sharing - I will have to do the biscotti crumb sprinkle next time I make them - yum!
I'm planning to make these cookies for my annual cookie exchange! Only one question, is the brown sugar 'packed' when measuring the amount?
Hi Ivana - the brown sugar is lightly packed (just give a gentle push but don't pack it down fully when measuring). Happy baking!
Hello, how long and what type of package /container should these be stored in?
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.
This was so easy and they are delicious! Wish I had tried making Biscotti before. I will never buy store bought Biscotti again!
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.
These taste awesome! However, they didn't rise:(
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!
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. 🤷♀️
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
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.
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!
Amazing cookies. Thank you for the recipe. I had a problem drizzling the white chocolate. I couldn’t find the correct consistency. How do you suggest melting white chocolate?
So happy you enjoyed them! I like to put the white chocolate in the microwave on short bursts (15 seconds to start and then 10 in between stirring until the consistency is reached). You want it to be quite thin for the drizzle, you can always add a little bit of vegetable oil to help!
First time baking these and my house smells incredible. These cookies came out perfectly! I've never made anything gingerbread before, but I will after finding this recipe!
I'm so happy you enjoyed them Anna! I love gingerbread and biscotti so it just made sense to create a recipe I knew readers would love 🎄