The Best Gingerbread Biscotti Recipe - One Sweet Appetite (2024)

This Gingerbread Biscotti takes the classic Italian cookie and adds the holiday flavor of gingerbread! This crispy treat is the perfect addition to a cup of tea or coffee!

Love biscotti? Me too! Here are a few of my favorite flavors: Almond Biscotti, Cake Mix Biscotti, Candy Cane Biscotti, Pumpkin Biscotti, Chocolate Biscotti!

Recipe Features

• Long Lasting: Biscotti will last weeks if stored properly. Perfect for cookie jars!
• Easy Dessert Recipe: This dough comes together quickly and with minimal ingredients. It’s also filled with Christmas flavor.
• Perfect for Giving: The sturdy structure of the cookie makes it ideal for gift giving and adding to cookie trays.

It’s no secret that gingerbread happens to be one of my all-time favorite holiday flavors! I make Roll Out Gingerbread Cookie, Soft and Chewy Gingersnaps, and Gingerbread Pancakes all season long. But one of my FAVORITE ways to serve the flavor is as biscotti.

This biscotti is full of the warm spices of cinnamon, cloves, and nutmeg making it easily one of my favorites. It’s baked twice, making it the perfect crunchy cookie for coffee or hot chocolate. Addictingly delicious, and perfect for giving, this cookie is about to become your go-to for all of your holiday baking needs.

Homemade Gingerbread Biscotti Ingredients

Biscotti is the best. When you combine it with the sweet flavor of gingerbread you are left with a crunchy cookie that is packed with holiday cheer.

• Butter– Soft butter should be used in this recipe. I remove mine from the refrigerator about 30 minutes before I am ready to start my recipe
• Sugar– Granulated sugar, the white kind found in most recipes, is what you need for this crunchy cookie.
• Eggs– Large eggs are the standard in cookie recipes. Be sure to use room temperature eggs to help them incorporate into the batter.
• Molasses– This is the star ingredient of gingerbread! It adds a bit of sweetness and also a brown sugar flavor that can’t be beat.
• Vanilla extract– Use pure vanilla extract, not imitation.
• Flours: BOTH all-purpose flour as well as wheat is called for in the ingredients list. With gingerbread, a lot of the taste and texture comes from mixing all-purpose with wheat flour. If you don’t have any on hand simply substitute with all all-purpose.
• Spices and Leaving Agents: Baking powder is the leavening agent that helps the cookies to have a little more air and less dense texture. Using fresh baking powder is key to a perfect cookie. As for the spices, ginger, cinnamon, cloves, and nutmeg add a bulk of the flavor to this easy biscotti. They pair perfectly with the molasses.
• Salt– Salt is added to most recipes to help enhance the other flavors. In this case, the molasses, cinnamon, ginger, cloves, and nutmeg.

How To Make Biscotti From Scratch

1. PREP: Preheat the oven to 350 degrees and line a baking sheet with parchment paper, or a silicone baking mat, and set aside for later.
2. DRY INGREDIENTS: Whisk the two flours, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a small mixing bowl.
3. BUTTER: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat for 1 to 2 minutes, or until it combined and fluffy. Add the eggs, molasses and vanilla extract and continue to stir until combined fully.
4. DOUGH: Mix the dry ingredients into the molasses mixture and stir until a dough forms.
5. FIRST BAKE: Divide the dough into two equal parts. Shape each piece into a roll that is roughly 16×2 inches, or 1/2 inch thickness. Bake for 25 minutes.
6. SECOND BAKE: Let the cookie loaves cool for 15 minutes. Use a very shark knife to slice into 1/2 inch thick pieces and place cut side down onto the baking tray. Bake an additional 10 minutes on each side at a lower temperature of 325 degrees.
7. FROST: Drizzle with your favorite frosting.

Helpful Tools

• Baking Trays: I am a big fan of myNordic Ware pans(affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
• Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of mysilicone baking mats(affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
• Serrated Knife: Using a sharp serrated knife (affiliate) after the first bake will give you those perfect slices.

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4.64 from 22 votes

Gingerbread Biscotti

Created by: Jesseca

Course Desserts

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

24 biscotti

Gingerbread Biscotti. The classic Italian cookie gets the added flavor of gingerbread in this easy recipe. Perfect for giving and dunking in a cup of coffee!

Ingredients

• ▢ 1/3 cup butter
• ▢ 1 cup sugar
• ▢ 3 large eggs
• ▢ 1/4 cup molasses
• ▢ 1 teaspoon vanilla extract
• ▢ 2¼ cup all-purpose flour
• ▢ 1 cup whole wheat flour
• ▢ 1 tablespoon baking powder
• ▢ 1½ tablespoons ground ginger
• ▢ 3/4 tablespoons cinnamon
• ▢ 1½ teaspoons ground cloves
• ▢ 1/3 teaspoon nutmeg
• ▢ 1/2 teaspoon salt

See Also

Gluten Free Lime and Coconut Cake Recipe - Easy Dairy Free Option

Instructions

• Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat for 1 to 2 minutes, or until it combined and fluffy. Add the eggs, molasses and vanilla extract and continue to stir until combined fully.

• Whisk the two flours, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a small mixing bowl.

• Mix the dry ingredients into the molasses mixture and stir until a dough forms.

• Divide the dough into two equal parts. Shape each piece into a roll that is roughly 16×2 inches, or 1/2 inch thickness. Bake for 25 minutes.

• Let the cookie loaves cool for 15 minutes. Use a very shark knife to slice into 1/2 inch thick pieces and place cut side down onto the baking tray. Bake an additional 10 minutes on each side at a lower temperature of 325 degrees.

• Drizzle with your favorite frosting.

Nutrition

Serving: 2cookies | Calories: 101kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 131mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 109IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 1mg

Equipment

Silicone Spatula

Silicone Baking Mats

Baking Sheets

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