The BEST Gingerbread Biscotti Recipe

Learn how to make this easy biscotti recipe with warm, seasonal spices.

A great addition to Christmas cookie platters or parties. The recipe makes 3 dozen, enough to share with friends and family.

Whisk spices – Sea salt, ground cinnamon, ground ginger, ground allspice, ground nutmeg, ground cloves, ground black pepper with flour, salt, baking powder & baking soda.

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.

Dust the tops of the loaves with powdered sugar. Slide them into the oven to bake. Cover the top completely with a thick layer of powdered sugar.

Once baked, the biscotti loaves with puffed and crackled on top. Let them cool slightly before trying to slice.

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.

Pro Tip: If you want to make your biscotti extra crunchy, let them dry out after baking in a warm oven for 20 – 30 minutes with the door barely cracked open.

Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.

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