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Three gingerbread biscotti next to a Polish pottery cup.
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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.