This crispy gingerbread biscotti looks and tastes like the holidays! It is spicy and crunchy and wonderful to have a jar full on the counter or to bag up and give as gifts.

  • This gingerbread biscotti recipe makes perfectly crunchy biscotti and are great for dunking in a cup of tea or coffee.
  • Gingerbread biscotti makes perfect holiday gift or hostess gifts. Simply pack up in a cellophane package and tie with a festive bow and maybe tuck it in a nice mug to go with it.
  • Biscotti keeps well and travels well. You can even freeze them!
gingerbread biscotti on white serving board
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Ingredients and Substitutions

Molasses – Use a mild molasses, for best results and flavour. Molasses labelled “Fancy” is the best choice. Cooking molasses would be an option, in a pinch, though the molasses flavour would be stronger. I don’t recommend Blackstrap molasses, as the flavour is just too strong and will overpower the spices.

No molasses? Substitute honey, golden syrup or maple syrup instead. The flavour profile will be different, but it will work.

Step-by-Step Photos

dry ingredients in bowl with whisk
1
batter after mixing
2
spooning dollops of dough onto baking sheet
3
wetting hands to smooth dough
4
smoothed dough
5
dough dusted with icing sugar before baking
6
baked gingerbread biscotti logs
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slicing biscotti
8
biscotti on baking sheet for 2nd baking
9
  1. Whisk together the dry ingredients and set aside.
  2. Mix the batter together.
  3. Use a spoon to make two logs, about 2 inches wide and 12 inches long.
  4. Wet hands.
  5. Use dampened hands to smooth the logs and even out.
  6. Dust generously with icing/confectioners’ sugar before baking.
  7. Bake for 30 minutes, then remove to a cutting board.
  8. Slice the logs into slices.
  9. Place slices on baking sheet upright and return to the oven for 10 minutes more.

Baker’s Notes

  • A serrated knife is the perfect tool to cut your biscotti before the second bake. I find holding the edges near where I am slicing helpful while I slice, to avoid any pieces pulling off as I slice.
  • Prefer a softer biscotti? Reduce the 2nd baking time by half or skip it altogether.
  • If your icing sugar disappears a bit through the process, don’t hesitate to give it another dusting, as needed.
gingerbread biscotti on white serving board

Making Ahead, Storing and Freezing

Once cooled, store biscotti in an airtight container or jar. It will keep well for 2 weeks or more.

Biscotti also freezes well up to 3 months.

gingerbread biscotti on white serving board

Get the Recipe: Simply Perfect Gingerbread Biscotti

Delicious, spicy and crunchy gingerbread biscotti. Keeps and travels well. Perfect for enjoying anytime or great as holiday gifts.
5 stars from 8 ratings
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 40 biscotti

Ingredients

  • 2 1/2 cup (325 g) all-purpose flour, spooned and levelled
  • 1 tsp (6 g) baking soda
  • 1 tsp (5 g) fine salt, (reduce a bit if you use salted butter)
  • 1 1/2 tsp (3 g) cinnamon
  • 1 1/2 tsp (3 g) ginger
  • 3/4 tsp (1.5 g) allspice
  • Pinch (Pinch) cloves
  • Pinch (Pinch) finely ground black pepper
  • 6 Tbsp (84 g) unsalted butter, at room temperature
  • 1 cup (185 g) brown sugar, packed
  • 2 large (2 large) eggs
  • 2 tsp (2 tsp) vanilla
  • 2 Tbsp (40 g) mild molasses, such as "Fancy" molasses
  • Icing/Confectioners’ Sugar, for garnish

Instructions
 

  • Preheat oven to 350F (regular bake/not fan assisted) and line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and brown sugar until creamy and medium speed. Add the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl as needed. Add the vanilla and molasses and beat in. With the mixer on low, add the flour mixture and mix until flour is all incorporated.
  • Spoon batter on to prepared baking sheet, making two logs about 2 inches wide by 12 inches long and flattened on the top. Allow as much space in between the two logs as you can, as the batter will spread. *Tip: this is best done by using a spoon to make a two rolls of dollops of dough. Rinse your hands under cold running water. Shake but do not dry. Use your damp fingers to smooth the logs and adjust the even-ness of the logs. Sprinkle logs generously with icing sugar.
  • Bake in preheated oven for 30 minutes. Remove from oven, but leave the oven on. Allow to cool on the baking sheet for 5 minutes, then remove to a cutting board. Cut into 1/2-3/4 inch thick slices, either cutting straight across for "snack size" biscotti or at a diagonal, for longer biscotti. Return the slices to the baking sheet, standing them upright and bake a further 10 minutes. Remove from oven and then transfer biscotti to a cooling rack to cool completely before storing in a container. **If you prefer a softer biscotti, you can reduce the 2nd baking time or eliminate it altogether.

Notes

Be sure to read the information above this Recipe Card for Ingredient notes, substitution suggestions, step-by-step photos and Baker’s Tips you might find helpful.
Cuisine: American, Canadian
Course: Snack
Author: Jennifer
Calories: 72kcal, Carbohydrates: 12g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 95mg, Potassium: 33mg, Sugar: 6g, Vitamin A: 65IU, Calcium: 11mg, Iron: 0.5mg
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