Gingerbread Biscotti

A recipe for Gingerbread Biscotti! These twice-baked cookies are packed with warming spices and topped with a white chocolate drizzle.

I love making biscotti during the holidays. They have a longer shelf life and are nice and crisp to make the shipping journey to family.

These Gingerbread Biscotti have the addition of molasses and spices perfect for dipping in hot chocolate, coffee, or tea.

Simply bring together the spiced dough with a bowl or a stand mixer and divide it into two equal pieces. Each piece is formed into a log about 1/2 inch (1.25 centimeters) tall and 3 inches (7.5 centimeters) wide.

Bake the logs until set and golden on the bottom, then allowed to rest until cool enough to handle.

Slice each log on the diagonal into individual cookies about 3/4 inch (2 centimeters) thick before arranging again on the cookie sheet and baking for a second time until crisp, 10 minutes per side.

The longer you bake them, the more crisp they will be, but take care not to burn them (especially with the darker color of these cookies).

A Few Biscotti Tips

I used unsulphured molasses in this Gingerbread Biscotti, not blackstrap. Blackstrap molasses has a more bitter flavor.

If the dough is too sticky to form into logs, dust your hand very lightly with flour.

Allow the baked logs to cool at room temperature for 20 minutes before cutting into individual slices.

Use a sharp serrated bread knife to cut the biscotti. This will create smooth slices and prevent excess crumbling.

For a slightly softer texture, bake the sliced biscotti on only one side for 10 minutes.

I drizzled white chocolate over the cooled Gingerbread Biscotti, but you can also dunk a side of each cookie into the melted white chocolate before covering with optional festive sprinkles.

Want to skip the chocolate and sprinkles? Simply dust the cooled cookies with a little powdered sugar.

Once cooled to room temperature and the white chocolate is set, store in an airtight container at room temperature for up to two weeks.

Looking for more Gingerbread recipes?

Try my:

• Piparkakut (Finnish Gingerbread Cookies)
• Homemade Gingerbread Syrup
• Gingerbread Waffles

This recipe was originally posted in December 2014 and updated in December 2022.

Gingerbread Biscotti Recipe

Adapted from Chew Out Loud

Print Pin

5 from 5 votes

Gingerbread Biscotti

A recipe for Gingerbread Biscotti! These twice-baked cookies are packed with warming spices and topped with a white chocolate drizzle.

Course Dessert

Cuisine N/A

Keyword biscotti, Christmas, cookie, dessert, ginger, gingerbread, molasses, winter

Prep Time 20 minutes

Cook Time 40 minutes

Resting Time: 20 minutes

Total Time 1 hour 20 minutes

Servings 30 Biscotti

Ingredients

• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 2 large eggs
• 1/2 cup (118 milliliters) unsulphured molasses
• 1 teaspoon vanilla extract
• 3 1/2 cups (440 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Optional Topping:

• Melted white chocolate
• Sprinkles

Instructions

• Preheat oven to 350˚F (180˚C). Line a baking sheet with parchment or lightly grease.
• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the eggs, one at a time, followed by the molasses and vanilla extract.
• In a medium bowl, combine the flour, baking powder, cinnamon, ginger, salt, allspice, and cloves. Slowly mix into the butter mixture until just combined.
• Divide the dough into 2 equal pieces. Form one of the pieces into a log about 12 inches (30.5 centimeters) long.
• Place near the edge of the prepared baking sheet and gently flatten until about 3 inches (7.5 centimeters) wide and 1/2 inch (1.25 centimeters) thick. Repeat with other half of the dough.
• Bake in preheated oven until set and the bottom is golden brown, about 25 minutes. Remove from oven and allow sit at room temperature for 20 minutes until cool enough to handle. 
• Use a serrated bread knife to cut each log on the diagonal into 3/4-1 inch (2-2.5 centimeters) thick slices.
• Return slices to baking sheet, cut side down. Bake for 10 minutes, until the bottom is crisp.
• Flip each piece and bake for another 10 minutes. Transfer the biscotti to a wire rack to cool to room temperature.
• If desired, drizzle one side of the biscotti with melted white chocolate and optionally cover with sprinkles. Allow to set.
• Store the cooled biscotti in an airtight container for up to 2 weeks.