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
- 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.
- DRY INGREDIENTS: Whisk the two flours, baking powder, ginger, cinnamon, cloves, nutmeg and salt in a small mixing bowl.
- 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.
- DOUGH: Mix the dry ingredients into the molasses mixture and stir until a dough forms.
- 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.
- 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.
- FROST: Drizzle with your favorite frosting.
HELPFUL TOOLS
- Baking Trays: I am a big fan of my Nordic 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 my silicone 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.
Recipe Notes:
Biscotti is an Italian cookie, or biscuit, typically served with coffee or an after dinner treat. It gets its crunchy texture from being baked twice and is perfect for dipping in warm drinks like coffee or espresso.
Homemade biscotti will last two weeks if stored properly. It can last three months if stored in the freezer. Be sure to keep your cookies in an airtight container, preferably tin, to keep the crunchy texture of the cookie.
Some biscotti recipes, like my almond biscotti, do better once chilled. However, this recipe does not require chilling. Be sure to read the instructions to each recipe carefully.
Biscotti can be long lasting and is best stored in airtight containers. Left out at room temperature these cookies will last one month. If stored in a freezer safe bag it will last up to three months.
We love to enjoy this crispy cookie dipped in hot chocolate or a coffee, like my Gingerbread Latte.
MUST-TRY GINGERBREAD RECIPES
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Gingerbread Biscotti
Ingredients
- 1/3 cup butter
- 1 cup sugar
- 3 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2-1/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1-1/2 tablespoons ground ginger
- 3/4 tablespoons cinnamon
- 1-1/2 teaspoons ground cloves
- 1/3 teaspoon nutmeg
- 1/2 teaspoon salt
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
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Comments & Reviews
Amy says
Looks delicious – what frosting recipe? I see you listed link to a buttercream, but it doesn’t look like a butter cream frosting and you couldn’t stack them if butter cream
Jesseca says
Hi Amy, I’ll go through and update this post today and make sure it turns out great. I’ll also test a few frostings to give it a good one that will stand up to the test of stacking. Stay tuned.
Anna Bell says
What kind of icing did you drizzle on the top?
Jesseca says
I used the vanilla frosting in this recipe >> https://onesweetappetite.com/vanilla-cupcakes/
You could also try my eggnog frosting for a great holiday flavor combo! >> https://onesweetappetite.com/eggnog-buttercream/
Christie says
I lover gingerbread so much I created a pinter estate board for it. Of course I pinned this to it. Yum!!
Jesseca says
Gingerbread is looking like the theme for this year! I’ve got some pancakes coming up soon!