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gingerbread biscotti cookie recipe

Gingerbread Biscotti Recipe

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.
Prep Time 20 minutes
Cook Time 50 minutes

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.