There are few flavors that spark the feeling of the holidays like gingerbread. Whether it is a classic gingerbread cake or gingerbread biscotti, that combination of warm spices and the way they fill the house with their delicious aroma gives me all the feels.
Biscotti are the perfect option for mailing holiday cookies to far away friends and family. They are sturdy and not prone to breaking. Also, everyone loves getting cookies in the mail.
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Gingerbread is by far my favorite holiday flavor. I don’t shy away from the spices, I like a strong gingerbread flavor. These biscotti have a hefty amount of spices in them, but they are not overpowering.
Biscotti recipes are similar to making any other cookie, except for the second bake. Which is why they are called biscotti – it translates as twice cooked.
I debated about topping these twice baked cookies with coarse sanding sugar for a bit of sparkle, but in the end, decided against it.
I dusted them with powdered sugar to get the crackled effect that you get with crinkle cookies.
How to make gingerbread biscotti
As with any and all recipes, read it through before you begin. Do a quick check to make sure you have everything you need – this may seem obvious, but I’ve made this mistake before. Don’t be like me, double check the pantry.
Get everything you’ll need ready to go. Measure the spices and flour, then whisk them together.
In the bowl of a stand mixer, combine the butter, sugars and eggs. Add in vanilla and molasses.
Add the flour mixture into the molasses mixture and mix until just combined. It will form a slightly stiff dough, be careful not to overwork it. Remove the dough from the bowl of the mixer and shape it into two even loaves.
Dust the tops of the loaves with powdered sugar. Slide them into the oven to bake.
Making biscotti is a snap. The only part of the process that, on occasion, can give you trouble is slicing it for the second bake. There is one major reason for this, most of the time: the knife.
When you remove the biscotti from the oven and slice it for the final bake, it is still warm. You have to be gentle with it at this stage, but equally important is using the proper knife.
If you use a heavy, serrated bread knife, sometimes the biscotti break because the blade of the knife is too thick.
The wavy edge knife that I’m using in the photo is my go to serrated knife. The blade is thin enough to slice through biscotti and other delicate items without breaking them, but sturdy enough to go through a loaf of sourdough like butter.
I received that knife in my kit on the first day of culinary school (almost 20 years ago) and it still works like a charm.
Easy gingerbread biscotti
After you’ve sliced the biscotti, lay them on their sides and slide them back into the oven for another 10 – 12 minutes for the second bake. This gingerbread biscotti is very easy to make and a great recipe to start with if you’ve never made biscotti before.
Crunchy and delicious gingerbread biscottis are perfect for dunking into a strong cup of coffee or tea. I also like them as is, I love the crunch of these cookies.
Perfect for the holidays, these biscotti, full of gingerbread spices, would be a welcome homemade gift that anyone would love to receive.
What do I need to make gingerbread biscotti?
• fine mesh strainer– useful for more than just dusting baked goods with powdered sugar!
• baking sheets – These are heavy duty sheet pans. They can stand up to a lot of wear and tear without warping.
• parchment paper sheets – avoid the dreaded curl and buy sheets instead of a roll.
• silpat baking mat – worth every penny and a GREAT gift for bakers.
• stand mixer – If you like to cook and/or bake, this is a must have.
• wavy knife
• measuring cups – heavy duty, includes hard to find sizes
• measuring spoons – narrow enough to fit into small jars, plus they have in-between sizes!
• nutmeg grater – freshly grated nutmeg makes a world of difference!
• stainless steel mixing bowls – essential for holiday baking
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- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1 Tbsp ground ginger
- 3/4 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground black pepper
- 8 Tbsp unsalted butter, melted and cooled (1 stick)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 Tbsp unsulfured molasses
- 3 Tbsp powdered sugar (for dusting)
- Preheat oven to 350°F. Line baking sheets with parchment paper or silpat.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, cloves and black pepper. Set aside.
- In the bowl of a stand mixer, combine butter, sugars and eggs. Mix to combine.
- Add vanilla and molasses, mix to combine well. Scrape down bowl.
- Add flour mixture and mix until just combined. Remove dough from mixer bowl and divide in half. Using lightly floured hands, form dough into two equal logs roughly 3 inches wide and 12 inches long.
- Dust with powdered sugar and bake for 30 minutes, rotating tray halfway through if you do not have a convection oven.
- Remove from oven and cool for 10 minutes, or until cool enough to handle comfortably. Transfer biscotti loaf to cutting board and slice into 1/2" slices.
- Place biscotti, cut side down, back on baking sheet and bake for an additional 10 - 12 minutes, until crunchy.
- Cool on wire rack. After completely cooled, store in airtight container for up to 10 days.
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Amount Per Serving: Calories: 87Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 113mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.