Gingerbread Biscotti Recipe

If you love the cozy warmth of holiday spices and the satisfying crunch of a perfect cookie, you’re going to adore this Gingerbread Biscotti Recipe. I absolutely love how these biscotti come out—full of gingerbread flavor with just the right balance of spice and sweetness. Plus, they’re wonderfully sturdy, making them ideal for dunking in your morning coffee or a cozy mug of hot cocoa. Trust me, once you try this recipe, it might just become your new seasonal favorite.

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Ingredients You’ll Need

The ingredients in this Gingerbread Biscotti Recipe work together to create a rich, spiced dough that bakes up beautifully crisp but with just a touch of chew. Using molasses gives it that deep, dark sweetness that defines gingerbread, while fresh spices bring layers of warmth and complexity. Here are some shopping tips to help you get the best results.

• Eggs: Using room temperature eggs helps the dough come together smoothly and makes it easier to beat air into the batter.
• Molasses: Choose unsulfured molasses for a milder, sweeter flavor—it’s key for that authentic gingerbread taste.
• Brown Sugar: Provides moisture and caramel notes to complement the spices.
• Olive Oil: I like olive oil here for a subtle richness, but you can swap in melted butter if preferred.
• Vanilla Extract: A little vanilla rounds out the spice blend perfectly.
• All-Purpose Flour: The base of the dough, it gives structure without heaviness.
• Baking Powder: Just enough to give a slight lift and prevent toughness.
• Warm Spices (Cinnamon, Ground Ginger, Nutmeg, Allspice): Freshly ground spices yield the best flavor punch, so grind them yourself if you can.
• Confectioners’ Sugar: Sprinkled on top before baking for a touch of sweetness and a lovely finish.

Variations

I love that this Gingerbread Biscotti Recipe is super adaptable depending on your mood or dietary needs. Over the years, I’ve tweaked it here and there, and I encourage you to make it your own. Feel free to experiment with different add-ins or swap ingredients to suit your tastes.

• Nutty Twist: I sometimes add chopped toasted pecans or walnuts for a little crunch and extra warmth—it’s a family favorite!
• Chocolate Drizzle: Once cooled, try drizzling melted dark chocolate over the biscotti. It turns them into a decadent treat that everyone raves about.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and adjust baking time slightly—you’ll still get great flavor and texture!
• Less Sweet: If you prefer your biscotti less sugary, reduce the brown sugar by a quarter cup and sprinkle less confectioners’ sugar on top.

How to Make Gingerbread Biscotti Recipe

Step 1: Get Your Oven and Prep Ready

First things first, preheat your oven to 350ºF—and line a baking sheet with parchment paper or a silicone mat. Having this ready before you start mixing helps keep things smooth, and trust me, you’ll appreciate it when it comes time to bake your logs.

Step 2: Whisk Together the Wet Ingredients

In a medium bowl, beat your eggs, molasses, and brown sugar using an electric mixer until the mixture is light and fluffy—this only takes about 1-2 minutes. I discovered this trick helps the biscotti hold their texture better. Then, add olive oil and vanilla, and mix for another minute until combined.

Step 3: Combine the Dry Mix and Wet Ingredients

In a larger bowl, whisk together the flour, baking powder, and all your warming spices—cinnamon, ginger, nutmeg, and allspice. Slowly stir in the wet mixture. Your dough will be a touch sticky but should hold together when you bring it into a ball. I like to use my hands here to gently bring it together—don’t over mix, as you want tender biscotti.

Step 4: Shape the Biscotti Log

Dust a clean surface and rolling pin lightly with flour. Roll your dough into a rectangle about 10×6 inches and half an inch thick. Transferring this rectangle onto your lined baking sheet, then sprinkle confectioners’ sugar over the top for a delicate sweet crust once baked. This is one of my favorite little touches—it just brightens the look and flavor.

Step 5: Bake Your Biscotti Log

Bake for 25 minutes, or until golden brown. Your kitchen will start filling with those wonderful gingerbread aromas right about now! Once out, let the log cool in the pan for about 10 minutes until it’s cool enough to handle but still warm.

Step 6: Slice and Second Bake for Crunch

Transfer the log to a cutting board and use a sharp knife to cut it crosswise into ¾-inch slices. This is the trickiest part—go slow and steady so slices are even. Uneven slices can mean some biscotti end up too crispy and others too soft, which is no fun! Place each slice standing on its side back on the baking sheet, then reduce your oven to 300ºF. Bake for 10 minutes, flip them over, and bake another 8-10 minutes until golden and crisp.

Step 7: Cool and Enjoy

Once baked, let the biscotti rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This final step helps them firm up perfectly without becoming too hard.

How to Serve Gingerbread Biscotti Recipe

Garnishes

I love to keep it simple by dusting the biscotti with a little extra confectioners’ sugar for a frosted look. For special occasions, a drizzle of melted dark chocolate or white chocolate makes them look festive and gives a delicious flavor contrast.

Side Dishes

These biscotti are perfect alongside a warm cup of spiced tea, coffee, or hot chocolate. My family especially enjoys pairing them with a steaming mug of chai—it complements the ginger and cinnamon notes so well.

Creative Ways to Present

For holiday gatherings, I arrange biscotti standing upright in a rustic wooden box or glass jars tied with festive ribbons. They also make fantastic homemade gifts—package a dozen tied with twine and include a sachet of your favorite coffee or tea.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread biscotti in an airtight container at room temperature. They keep their crisp texture for up to two weeks, which is pretty impressive—it’s always fun to have a batch ready for a spontaneous dunk or nibble.

Freezing

Freezing biscotti works like a charm! I separate them with parchment paper in airtight freezer bags and they keep well for several months. Just pull them out the night before or thaw at room temperature before serving.

Reheating

If you want to freshen them up a bit, pop leftover biscotti in a 300ºF oven for 5-7 minutes to crisp them back up. It’s a quick trick I use to revive slightly softer biscotti without drying them out.

FAQs

Final Thoughts

This Gingerbread Biscotti Recipe is one I turn to year after year—it’s not just delicious but also brings that nostalgic, cozy feeling into my kitchen. I hope you enjoy the process and the results as much as my family does. If you want that perfect crunchy treat with warm holiday spices and no fuss, this recipe will be your new go-to. Grab your mixer, some molasses, and let’s make some magic happen in your oven!

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