cookies

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 Biscotti

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. 

More biscotti recipes we love: Butter Pecan Biscotti / Cranberry Pistachio Biscotti / Chocolate Mint Biscotti

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 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.

How to slice biscotti 

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.

Helpful tools and equipment

• 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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Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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