Gingerbread Biscotti Recipe

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Gingerbread Biscotti. The classic Italian cookie gets the added flavor of gingerbread in this easy recipe. Perfect for giving and dunking in a cup of coffee! 

Easy Gingerbread Biscotti Recipe

I am in full holiday baking mode. Making neighbor cookie trays is a tradition we look forward to every single year.

I love compiling a list of cookie recipe ideas and having my six year old help pick three or four “winners.” Although, this year there was high votes to add a easy gingerbread cupcake. He loooooves our baking day. It is a chance for both of us to bond in the kitchen and for him to share some of his not-so-helpful baking hints.

This year we both agreed on a top cookie recipe to share:

What is biscotti?

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 Gingerbread Biscotti Ingredients:

• 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. 
• All-purpose flour- Classic white flour that is in most pantries. 
• Wheat flour- 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. 
• Baking powder- The leavening agent that helps the cookies to have a little more air and less dense. Using fresh baking powder is key to a perfect cookie.
• Ginger, cinnamon, cloves, and nutmeg- These four seasonings 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.

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.

How to make biscotti from scratch:

1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
2. Combine the butter and sugar in the bowl of an electric mixer. Beat until combined and fluffy. Add the eggs, molasses, and vanilla extract.
3. Whisk together the flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a separate bowl. Mix into your wet ingredients until fully incorporated.
4. Divide your dough into two equal parts. Shape each piece into a roll slightly shorter than the tray. Press down to 1/2 inch thickness. Bake for 25 minutes.
5. Let the cookies cool 15 minutes. Use a sharp knife to slice 1/2 inch pieces and place flat onto your tray.
6. Bake 10 minutes on each side at 325 degrees.

How long does homemade biscotti last?

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 air tight container, preferably tin, to keep the crunchy texture of the cookie. 

More Biscotti Recipes:

• Almond Biscotti
• Cake Mix Biscotti
• Candy Cane Biscotti
• Pumpkin Biscotti
• Chocolate Biscotti

More Gingerbread Recipes:

• Gingerbread Latte
• Roll Out Gingerbread Cookies
• Soft and Chewy Gingersnaps
• Gingerbread Pancakes

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