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! I am also participating in an online cookie swap with Houseful of Cookies and really wanted to think of a special cookie I knew everyone would enjoy and that would really make you think of Christmas.
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 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 1/4 c Flour
- 1 1/4 c Brown Sugar
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 tsp Allspice
- 1/8 tsp Nutmeg
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp salt
- 1/3 c Butter, softened
- 2 Eggs
- 2 tbsp Molasses
- 1/2 tsp Vanilla
- 1/2 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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Arie
Wednesday 18th of December 2024
Delicious but DO NOT DOUBLE or try to do 11/2.
AnnaBB
Sunday 8th of December 2024
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!
Oliv Blogger
Sunday 8th of December 2024
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 🎄
Theresa
Saturday 7th of December 2024
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?
Oliv Blogger
Saturday 7th of December 2024
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!
Maurane
Sunday 10th of December 2023
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.
Oliv Blogger
Sunday 10th of December 2023
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!
Kim deMayo
Thursday 18th of May 2023
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. 🤷♀️
Oliv Blogger
Tuesday 23rd of May 2023
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