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Gingerbread biscotti on a charcoal gray plate showing the powdered sugar crackled tops. There is a striped Christmas mug behind the plate.
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4.50 from 85 votes

Gingerbread Biscotti

Full of warm spices, this gingerbread biscotti recipe is perfect for holiday cookie exchanges as well as homemade gifts for friends and family.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Biscotti recipes
Cuisine: Italian-American
Servings: 36 pieces
Calories: 83kcal
Author: Cheryl Bennett

Equipment

Ingredients

  • 2 ½ cups all-purpose flour 300g
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground black pepper
  • 6 tablespoons unsalted butter room temperature / 85g
  • ¾ cup light brown sugar 150g
  • ¼ cup granulated sugar 50g
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsulfured molasses
  • 2 tablespoons powdered sugar for dusting

Instructions

  • Preheat oven to 350°F / 180°C. Line baking sheets with parchment paper or silicone baking mat.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, cloves, cardamom, and black pepper. Set aside.
  • In the bowl of a stand mixer, with the paddle attachment, beat butter and sugars for 3 - 4 minutes. Then, add eggs and beat until combined.
  • 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 15 - 18 minutes, until crunchy.
  • Cool on wire rack. After completely cooled, store in airtight container for up to 2 weeks.

Video

Notes

  • During the second bake, make sure the biscotti feels slightly dried out before you remove it, otherwise you'll end up with soft, not crunchy, biscotti. *Removing moisture is what helps them stay "fresh" for up to 2 weeks.
  • If you prefer biscotti on the less crunchy side, you can take it out a minute or two sooner than the directions suggest.
 

Nutrition

Serving: 1biscotti | Calories: 83kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg