Delicious Gingerbread Biscotti
Gingerbread Biscotti is the perfect cozy cookie for anyone who loves warm spices and a good coffee dunk. This classic twice-baked cookie is crisp, flavorful, and filled with all the traditional gingerbread notes you crave, including ginger, cinnamon, cloves, nutmeg, and rich molasses.
Unlike overly sweet cookies, gingerbread biscotti has a balanced sweetness that makes it ideal for pairing with coffee, tea, or hot cocoa, especially during the colder months. The dough comes together easily with simple pantry ingredients, is shaped into a log, baked once, sliced, and baked again to achieve that signature crunch biscotti is known for. These cookies store beautifully, making them perfect for holiday cookie tins, gifting, or keeping on hand for slow winter mornings. You can enjoy them plain, dip them in white or dark chocolate, or add crystallized ginger for an extra kick of spice. Whether you’re baking for the holidays or just craving something cozy and comforting, gingerbread biscotti is a timeless recipe you’ll want to make year after year.
Delicious Gingerbread Biscotti
ngredients
2 cups all-purpose flour
¾ cup brown sugar
1 teaspoon baking powder
1½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon salt
2 large eggs
¼ cup molasses
1 teaspoon vanilla extract
2 tablespoons melted butter
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
In a separate bowl, mix the eggs, molasses, vanilla extract, and melted butter until smooth.
Combine the wet and dry ingredients to form a soft dough.
Turn the dough onto the prepared baking sheet and shape it into a log about 10 to 12 inches long and 2½ inches wide.
Bake for 25 to 30 minutes, until set and lightly cracked on top.
Remove from the oven and let cool for 10 minutes.
Slice the log into biscotti using a sharp or serrated knife.
Place slices cut-side down on the baking sheet and bake for an additional 10 to 12 minutes per side, until crisp.
Cool completely before serving or storing.
Tips for Perfect Gingerbread Biscotti
- Use a serrated knife for slicing to prevent crumbling
- Let the log cool slightly before slicing so the biscotti hold their shape
- For extra-crisp biscotti, extend the second bake by 2–3 minutes per side
- For a slightly softer biscotti, reduce the second bake time
- Line your baking sheet with parchment to prevent sticking
- Don’t overmix the dough — mix just until combined
- For deeper flavor, use dark molasses instead of light
- Biscotti will continue to crisp as they cool, so don’t overbake
- Store completely cooled biscotti in an airtight container to keep them crunchy
Gingerbread Biscotti Recipe
Ingredients
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking powder
- 1½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, mix the eggs, molasses, vanilla extract, and melted butter until smooth.
- Combine the wet and dry ingredients to form a soft dough.
- Turn the dough onto the prepared baking sheet and shape it into a log about 10 to 12 inches long and 2½ inches wide.
- Bake for 25 to 30 minutes, until set and lightly cracked on top.
- Remove from the oven and let cool for 10 minutes.
- Slice the log into biscotti using a sharp or serrated knife.
- Place slices cut-side down on the baking sheet and bake for an additional 10 to 12 minutes per side, until crisp.
- Cool completely before serving or storing.
