Gingerbread Biscotti | What’s Cookin’ Italian Style Cuisine

These gingerbread cookies just shout fall warm spice flavors, deliciously crunchy and perfect with any hot beverage.

They can also be very addicting if you’re a fan of ginger, molasses and cinnamon spice.

I make so many biscotti flavors we enjoy anisette, chocolate, festive cranberry, spumoni just to name a few, but this one is perfect for the holiday season on your cookie trays.

They really are easy to make just follow our simple instructions and you’ll soon be proud of your baking expertise with our delicious biscotti that will be perfect enough for gift giving too.

Scroll down and let’s get baking and help keep Grandma’s memory alive in the kitchen with her biscotti recipe for Gingerbread flavored biscotti made easy!

Steps for Making Gingerbread Biscotti

1. preheat the oven before baking cookies to 350 degrees and line baking sheets with parchment paper
2. cream the butter and sugar until fluffy with a stand mixer
3. add and blend the rest of the ingredients
4. refrigerate the dough wrapped in wax paper or plastic wrap
5. mold into long logs
6. bake, cool slightly then ,slice  cookies with serrated edge knife
7. toast
8. cool again before decorating with suggestions

Additions and Suggestions for Gingerbread Biscotti

• chocolate chips
• pistachios or other nuts chopped if you prefer
• dried fruits chopped
• chopped maraschino cherries
• coconut
• other flavored chocolate chips, white, mint, butterscotch, peanut butter
• substitute anisette for lemon, almond, orange, and maple extracts
• dip each end into melted chocolate and nuts
• add orange or lemon zest to the batter
• drizzle with melted white chocolate
• drizzle or dip with icing sugar
• dip the ends in melted chocolate
• top with white icing sugar and sprinkle with cinnamon, sugar and nuts
• leave them plain
• add nuts to the batter before baking
• add white chocolate chips and chopped dried fruits to the batter
• sprinkle the frosting with sanding sugar, nuts or holiday themed candies

Tips for Making Gingerbread Biscotti

• make smaller loaves for mini cookies
• Wait a few minutes before slicing hot cookies
• Use a serrated knife for cutting keeping the cookies slightly warm
• Baked these on parchment paper for easy removal
• Watch carefully when browning and I do turn them over once
• Add cayenne pepper for heat or crystallized ginger chopped to the batter for stronger flavor and heat
• These freeze very well for up to 6 months

Shopping List for Making the Best Gingerbread Biscotti(scroll down to the recipe card for exact measurements)

• AP flour: all purpose flour
• dark brown sugar: if you use light add one more teaspoon of molasses
• ground ginger, ground cinnamon, allspice, cloves, nutmeg: ensure these are all fresh and not expired
• baking powder: leavening agent to make the cookies rise perfectly
• salt: omit this if using salted butter
• unsalted butter: you can use salted butter also 
• eggs: if using small eggs add another to the recipe
• molasses: do not use black strap, use old fashioned molasses
• vanilla extract: rum extract can also be used as a substittute

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Italian, American

Yield: 20

Author: Claudia Lamascolo

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Gingerbread Biscotti

Here is a festive holiday cookie that is simple to make and perfect for the spicy fall flavors of Christmas our Gingerbread Biscotti.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 cups AP flour
• 2/3 cup dark brown sugar
• 4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• pinch of cloves
• pinch of nutmeg
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons of unsalted butter
• 2 large eggs
• 1 tablespoons molasses
• 1/2 teaspoon vanilla extract
• Optional Garnishing: drizzle with white chocolate melted or drizzle with frosting
• sanding sugars, sprinkles, nuts, or whatever you want to garnish them with

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
2. In a stand mixer cream the sugar and butter together.
3. Add the vanilla molasses and egg to combine evenly.
4. Slow add the spices, flour, and any of the dry ingredients until it’s evenly combined.
5. Shape into long logs (do not press the dough down).
6. Note: if the dough is sticky smooth the edges with wet fingers using water
7. Place on the cookie baking sheets and bake for around 25 to 35 minutes.
8. Cool slightly (around 5 minutes) and slice with a serrated-edged knife into 1-inch cookies.
9. Place baked sliced cookies back on the cookie sheet and toast for 20 minutes (drop the temperature to 325 degrees) flipping once. Bake just until toasted keep checking on them.
10. Cool completely before icing or adding white melted chocolate on top.
11. Note: these in the photos are drizzled with white chocolate and sprinkled with cinnamon sugar on top
12. See notes for topping suggestions.

Notes

Additions and Suggestions for Gingerbread Biscotti

• chocolate chips
• pistachios or other nuts chopped if you prefer
• dried fruits chopped
• chopped maraschino cherries
• coconut
• other flavored chocolate chips, white, mint, butterscotch, peanut butter
• substitute anisette for lemon, almond, orange, and maple extracts
• dip each end into melted chocolate and nuts
• add orange or lemon zest to the batter
• drizzle with melted white chocolate
• drizzle or dip with icing sugar
• dip the ends in melted chocolate
• top with white icing sugar and sprinkle with cinnamon, sugar and nuts
• leave them plain
• add nuts to the batter before baking
• add white chocolate chips and chopped dried fruits to the batter
• sprinkle the frosting with sanding sugar, nuts or holiday themed candies

Nutrition Facts

Sodium (milligrams)

100 mg

Cholesterol (grams)

26 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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