Gingerbread Biscotti Recipe (2024)

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posted by Amy Johnsonon December 1, 2020 80 comments »

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This Gingerbread Biscotti Recipe makes a crispy treat full of warm spices to serve with coffee or hot tea.

Can there ever be enough gingerbread in the world? I think not. Especially when it comes to Gingerbread Biscotti. This biscotti, full of warm spices, is the perfect crunchy cookie for enjoying with coffee, tea or hot chocolate. It’s deceptively addicting too! Really.

For years I overlooked biscotti, having never found any that was really worth the calories. But since learning to make biscotti at home, I’m a changed woman. Not only is it pretty easy to make, biscotti is fun to make too. A few years ago our home became a biscotti making factory, cranking out batch after batch to share with friends during the holiday season. Once you get the hang of it, you’ll be making each year too.

This Gingerbread Biscotti Recipe is no exception to the fun of biscotti making. Plus, when you begin to smell those gingerbread spices waft throughout your home, you won’t be able to wait for that first crunchy bite.

As I said, when it comes to preparation, biscotti is easy to make at home. Don’t let the extra steps turn you off. Making biscotti is much like making a basic cookie dough. Begin by whisking together the dry ingredients. Then separately beat together the butter and brown sugar. Add in eggs, vanilla extract and molasses (unsulfured), and combine well. Next, stir in the flour and spice mixture to form a stiff dough. The dough is done.

The fun has just begun! Divide the dough in half. Flour your hands and form the dough into two slightly flat logs approximately 2×12-inches. Dust the tops with confectioners’ sugar. Bake until slightly firm to the touch, about 30 minutes. Remove from the oven and cool for 5-10 minutes.

Here’s where the baking deviates a bit from regular cookie making. Transfer the slightly cooled loaves to a cutting board and carefully slice into 3/4-inch pieces. Arrange slices, cut side down, on a baking sheet and bake again for about 10 minutes or until crisp. Remove and transfer to a cooling rack. That’s it! It takes a bit longer than regular cookies, but it is totally worth it.

Gingerbread Biscotti is great for sharing during the holiday season. Wrap up a few to share with a cute tin of tea bags or a gourmet coffee for a gift anyone would be happy to receive.

More delicious biscotti recipes:

Gingerbread Biscotti Recipe

Gingerbread Biscotti Recipe (4)

Gingerbread Biscotti Recipe

Yield: 24

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Crispy biscotti made with classic gingerbread spices is perfect to enjoy with coffee, tea or hot cocoa.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 6 tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsulfured molasses
  • 1-2 tablespoons confectioners’ sugar


  1. Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
  2. In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
  3. In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.
  4. Stir in flour mixture to form a stiff dough.
  5. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.
  6. Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
  7. Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
  8. Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.

Did you make this recipe?

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Originally published November 27, 2015.

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published on December 1, 2020

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Gingerbread Biscotti Recipe (8)


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80 comments on “Gingerbread Biscotti Recipe”

  1. Amy Emmett-RardinReply

    Great recipe! I made several kinds of biscotti as Christmas gifts for 2020 and this was everyone’s favorite!

  2. K8longReply

    I LOVE these biscotti’s they are so simple but elegant. I dipped the bottoms in vanilla candy melts that I had left over. But even without that they are Devine!!! Thank you for sharing!

  3. CherylReply

    Just baked these today and they are wonderful!!! This is the second recipe I have tried and it will be my go to… Thanks

  4. SuzanneReply

    I’ve been making these every Christmas for years now. Thanks for an excellent recipe!

  5. Ann SullivanReply

    Do you think your ginger biscotti should be using baking powder not baking Soda?

    • Amy Johnson

      I make the recipe just as written.

  6. ChrisReply

    Nice! I used baking powder instead of soda. The 2 eggs made my dough a bit too soft so I added extra flour, which I often need to do with US recipes. US ‘cookie’ and cake recipes are often far too sweet for Aus/NZ tastebuds but these were perfect. The loaves cooked well and sliced well. Next time, I’m going to add pecan nuts or maybe some excellent quality chocolate…

  7. RoxieReply

    I made these yesterday, and took some to coffee this morning for friends, everyone loved the gingerbread biscotti! Thank you for the recipe!

  8. Maureen RoyeReply

    Made these yesterday as part of a Christmas Cookie Exchange. I also exchanged the cloves for additional ginger, and added a small amount of freshly grated ginger, too. What the heck, you can never have too much ginger. They came out perfect – the smell, the taste, the look. Dipped one end in dark chocolate because, well why not? Definitely a keeper!

  9. LindaReply

    Hey Amy,
    This is my go-to Gingerbread Recipe absolutely perfect. I was low on Black Pepper and Ground Ginger sooo I improvised. I used a Stand Mixer. I creamed my butter and sugar and threw in a few organic Crystalized Ginger Squares. About 2 to 3 TBSP worth and mashed them up well during this step make sure you scrape down the bowl before adding any other ingredients and mix again mashing anymore Squares of Ginger. The batter will not be the smooth pudding consistency as usual a few small chunks or mashed Ginger Square marbling is fine. Followed the rest as usual only adding a tsp. of Ground Ginger in Flour mixture until the Black Pepper added 1/4 tsp. Black and 1/4 tsp. White Pepper. The end results were a wonderful Gingerbread Biscotti with a Little Ginger Bite like a Snap Cookie. Amy Thank You sooo much for this recipe my family, neighbors, and friends love it!! I’m sorry I had to use a few other things I always like to try the original first, but I really wanted to make this. Merry Christmas!!

  10. AustinTxGalReply

    I LOVE anything ginger. I made the above recipe as written. Awesome! Loved it. I made another batch today and decreased the ground ginger by 1/2 tsp and added finely chopped crystalized ginger (about 1 T) to the flour mixture so it would evenly mix into the butter/egg mixture. Also, amazing.
    Great recipe. So glad I found it. I will add it to my Xmas baking list along with my cranberry pistachio biscotti. Thanks for sharing!

  11. ChristinaReply

    I added a little bit of chopped fine crystallized ginger, gives it an extra umph.

  12. KaylaReply

    This is a great recipe and perfect for the holidays or the fall season with cup of something warm. I put sugar in the raw on top as I love a crunch with a biscotti and also added hazelnuts. Dipped the footing in a little dark chocolate. These are so great. 🙂

  13. DebReply

    If I use salted butter and less salt, will that work for the gingerbread biscotti?

    • Amy Johnson

      Yes, that should work just fine.

  14. DebReply

    First time I tried these. I used salted butter and less salt, about half. They are delicious! I gave a few to my daughter to sample. She and her son said they are their favorite biscotti that I make!

Leave a comment »

Gingerbread Biscotti Recipe (2024)


What is the secret to making biscotti? ›

12 Tips For Making The Absolute Best Biscotti
  1. Use room-temperature ingredients. ...
  2. Boost the flavor with spices, extracts, and zest. ...
  3. Toss in some add-ins for flavor and texture. ...
  4. Let the dough chill before shaping. ...
  5. Use floured or greased hands to shape the dough. ...
  6. Shape the dough into a smaller loaf than you want.
May 29, 2023

What is the difference between American and Italian biscotti? ›

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

Is butter better than oil in biscotti? ›

The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life. As for fillings and flavors, biscotti get along with a host of ingredients, including dried fruit, nuts, spices, liqueurs and chocolate.

Should I chill biscotti before baking? ›

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

How do you keep homemade biscotti crispy? ›

How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.

How long will homemade biscotti stay fresh? ›

Although they will keep at least two weeks in an airtight container, these biscotti are especially good when eaten the same day they are baked.

Are biscotti healthier than cookies? ›

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

Are cantucci and biscotti the same thing? ›

Biscotti cookies, also known as cantucci, are traditional Italian cookies. They are known for their long shelf life and crisp texture. They can be enjoyed with coffee or tea, dipped in wine, or used as a dessert topping.

What is traditional biscotti made from? ›

The base of a traditional biscotti recipe is simple: eggs, flour, and sugar. From there, the possibilities are endless for all the delicious variations you can make. With a slight change in add-ins, you can easily transform the flavor to align with what you're in the mood for.

Why does my biscotti crumble when I slice it? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

How healthy are biscotti? ›

Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.

Why are my biscotti not crunchy? ›

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.

Why do you cut biscotti diagonally? ›

If you stand up your slices on the baking pan, with a little space in between, they crisp up better. The thing that makes biscotti biscotti is baking them in a log, slicing them on the diagonal, and then baking them a second time so they are crispy all the way through.

What happens if you forget baking powder in biscotti? ›

No lift-off: Baking powder releases gas, making the batter rise. Without it, the batter stays dense, like a pancake in disguise. Dense & doughy: The cake might cook, but it'll be more like a heavy brick than a light and airy delight.

Is Biscoff the same as biscotti? ›

As a Delta flight attendant, I know Biscoff are a crowd favorite! Fun to see how much you can do with them.

Why are my biscotti falling apart when I cut them? ›

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

Why do my biscotti crumble when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

Why do my biscotti break when I cut them? ›

After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.

What method is commonly used to achieve the desired light airy texture in biscotti? ›

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.

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