Simple Gingerbread Biscotti
Gingerbread biscotti is a must-make holiday treat and great for gifting to neighbors and friends.
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Why You’ll Love These
It’s loaded with gingerbread holiday flavors and has the perfect crunch. It’s not too hard, which I prefer in a biscotti.
Biscotti is one of the easiest cookies to make. The recipes usually make a lot too!
This recipe does not require an electric mixer. Just two bowls and some whisking and stirring.
You don’t need a cup of coffee to enjoy one, but it sure does enhance the pleasure of this crunchy cookie!
Looking for more Christmas desserts? Try our gingerbread cookies, spiced gingerbread loaf, eggnog cookie recipe, or classic shortbread cookies.
Key Ingredients
To make this easy gingerbread biscotti, you will need the basic gingerbread spices. (see the recipe card for a full list of ingredients)
- Gingerbread Spices – Cinnamon, freshly grated nutmeg, molasses, ginger, and cloves.
How to Make Simple Gingerbread Biscotti
Preheat the oven to 375F. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
Mix the melted butter, sugar, eggs, and molasses in a large bowl, combining well.
Whisk together the all-purpose flour, salt, baking powder, ginger, cinnamon, cloves, and nutmeg in a separate bowl.
Mix the dry ingredients together with the butter mixture, and continue to work it until thick dough forms.
Divide the dough in half. Shape each half into logs about 10×3 inches. Place on the prepared baking sheet. Pat each log down to about 1/2 inch thick.
The dough weighs 2.2 lbs. You can use a scale to help divide it into 1.1 lb pieces.
Bake for 25 minutes.
Remove from the oven (still, keep the oven on) and allow the biscotti logs to cool just long enough to handle.
Carefully transfer logs to a cutting board.
With a serrated knife, cut on the diagonal into 1/2″ slices. The diagonal will give you some longer pieces, but you can also cut straight across.
Place back on the cookie sheet with the cut side down and bake again for 7-8 minutes, then turn each piece over and bake another 7-8 minutes.
Transfer to a wire rack to cool completely. If desired, drizzle with melted white chocolate or your choice of icing.
While updating this recipe, I decided to drizzle a thinner white chocolate topping. I used 1/2 cup of white chocolate chips and one teaspoon of vegetable oil. I placed them in a zip lock bag and microwaved them at 15-second intervals until almost completely melted.
Then I snipped a small hole in one corner of the bag and drizzled over the biscotti and added some sprinkles.
This is a great recipe to make several batches. Keep some for yourself and share some with friends and neighbors!
Tips
- Measure the flour properly. Aerate, spoon, and swoop level.
- Use room-temperature eggs.
- Don’t worry about the melted butter cooking the eggs. Add the butter first then the sugar and that will help cool it down enough to keep the eggs from cooking.
- The dough weighs 2.2 lbs you can use a scale to help divide it into 1.1 lb pieces.
- I use a 21×15 inch large baking sheet that fits both dough logs perfectly.
- I shape the dough logs on parchment paper. It can be a sticky dough so you might want to dampen your fingers to pat it into shape.
- Use a serrated knife and carefully cut straight down without a sawing motion. Sawing will make them break on the ends.
- Make sure when slicing the biscotti log to keep your cuts the same size. Uneven cuts will result in uneven baking.
- Freshly grated nutmeg is my go-to choice! I promise you will notice the difference. But you can use ground nutmeg too.
- One of the nice things about making your own biscotti is baking them to your desired texture. If you like them softer in texture reduce the second and third baking times. If you like them harder increase those baking times.
Variations
- Instead of a white chocolate drizzle, lightly dust the dough logs with powdered sugar before baking.
- Sprinkle some freshly grated nutmeg and chopped nuts, or sprinkles over the top of the melted chocolate.
FAQs
You can, but they do last a good while. You can place the dough logs on a parchment paper-lined baking sheet, flash freeze them until they are hard, wrap them tightly in plastic wrap and aluminum foil, and freeze them for up to 1 month. Thaw in the refrigerator overnight, let it come to room temperature and bake as directed.
Biscotti last much longer than most cookies. This is one of the reasons they are one of my favorite cookies to keep on hand. Cool the biscotti completely and store them in an air-tight container for up to 3-4 weeks.
You can freeze the biscotti (without chocolate drizzle) in a freezer-safe air-tight container or bag for up to 3 months. Thaw at room temperature.
More Delicious Biscotti Recipes
Gingerbread Biscotti Recipe
Ingredients
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs, room temp
- 1/4 cup real molasses
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 2 Tablespoons ground ginger
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground cloves
- 1/2 teaspoon fresh ground nutmeg
- Optional: Melted white chocolate for drizzling
Instructions
- Preheat oven to 375F. Line a cookie sheet with parchment paper. Set aside.
- In a large bowl, mix together the melted butter, sugar, eggs, and molasses, combining well.1/3 cup unsalted butter, melted, 1 cup granulated sugar, 3 large eggs, room temp, 1/4 cup real molasses
- In a separate bowl, combine the remaining ingredients. Whisk dry ingredients together to incorporate. Mix dry ingredients together with butter mixture, and continue to work it until thick dough forms.3 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1 Tablespoon baking powder, 2 Tablespoons ground ginger, 1 Tablespoon ground cinnamon, 2 teaspoons ground cloves, 1/2 teaspoon fresh ground nutmeg
- Divide dough in half. Shape each half into logs about 10×3 inches. Place on parchment lined cookie sheet. Pat each log down to about 1/2 inch thick.
- Bake for 25 minutes. Remove from oven (still, keep the oven on,) and allow it to cool enough to handle.
- Using a sharp bread knife, cut each log into 1/2 inch thick diagonal slices. Place each sliced biscotti on its side, and bake about 7-8 minutes. Turn each cookie over and bake another 7-8 minute or until cookies feel dry and are turning crispy.
- Let cool completely at room temp. If desired, drizzle with melted white chocolate or your choice of icing.Optional: Melted white chocolate for drizzling
Notes
Make sure when slicing the biscotti log to keep your cuts the same size. Uneven cuts will result in uneven baking.
During updating this recipe I used 1/2 cup of white chocolate chips and 1/2 teaspoon of vegetable oil and melted them in a zip-lock bag in the microwave at 15-second intervals. Snipped a small corner off the bag and drizzled over the gingerbread biscotti.
One of the nice things about making your own biscotti is baking them to your desired texture. If you like them softer in texture reduce the second and third baking times. If you like them harder increase those baking times. To Make Ahead – Place the dough logs on a parchment paper-lined baking sheet, flash freeze them until they are hard, wrap them tightly in plastic wrap and aluminum foil, and freeze them for up to 1 month. Thaw in the refrigerator overnight, let it come to room temperature and bake as directed. Storing – Biscotti last much longer than most cookies. This is one of the reasons they are one of my favorite cookies to keep on hand. Cool the biscotti completely and store them in an air-tight container for up to 3-4 weeks. Freezing – You can freeze the biscotti (without chocolate drizzle) in a freezer-safe air-tight container or bag for up to 3 months. Thaw at room temperature.
Nutrition
Recipe inspired by allrecipes.com
When you bake them the second time do you put the flat sides down? Or the way you have them pictured with the frosting??
Hi Tammy, I place them flat side down. Thank you for coming by and have a very blessed day!