Delicious Gingerbread Biscotti Recipe - The Olive Blogger (2024)

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Gingerbread Biscotti Recipe

This Gingerbread Biscotti the BEST biscotti recipe for the Christmas season and beyond. Full of spice and sweetness and then drizzled with white chocolate – it is an easy and delicious biscotti perfect for dipping in a cuppa tea.

It’s that time of year friends, ourChristmas Baking Frenzy is back for it’s 3rd year and I am so excited to get started! I am also participating in an online cookie swap with Houseful of Cookies and really wanted to think of a special cookie I knew everyone would enjoy and that would really make you think of Christmas.

So here it is, my Gingerbread Biscotti. It tastes just like a gingerbread cookie with the crunchiness of a good biscotti and of course is drizzled with a little white chocolate to add a hint of sweetness for dipping in your favorite cup of coffee or tea!

Delicious Gingerbread Biscotti Recipe - The Olive Blogger (1)

More Gingerbread PLEASE!

I don’t know about you, but when I think of the holidays I always think of the smell of gingerbread and the times I spent assembling the pre-made house kits as a kid…or should I say the time I spent eating half of the bagged candies that came with the kit and slopping together the house with whatever I had left (hey we’ve all been there right!).

If you have never made a biscotti before, do not worry, I got you!

The most important thing about making this Gingerbread Biscotti is to really watch the time, in fact you should always use a timerALWAYS! Now, dust off your Christmas apron and get ready friends, we are just getting started!

Delicious Gingerbread Biscotti Recipe - The Olive Blogger (2)

Ingredients

Don’t be scared off by the long list of ingredients friends! Most of them are spices – it really is an easy and deliciously satisfying cookie to make.

  • Flour
  • Brown Sugar
  • Ground Ginger
  • Ground Cinnamon
  • Ground Cloves
  • Allspice
  • Baking Powder
  • Baking Soda
  • Nutmeg
  • Salt
  • Butter
  • Eggs
  • Molasses
  • Vanilla
  • White Chocolate

FAQs for Gingerbread Cookies

Should Gingerbread be Hard or Soft?

It will all depend on what type of gingerbread cookie you are trying to make. The traditional gingerbread boy/girl cookie can be either soft or hard – though most bakery style cookies are harder on the outside and deliciously soft in the center. If you are making a biscotti version like ours then your gingerbread will be hard as this is the style of the cookie. If you want a chewy option our Chewy Ginger Molasses Cookies are sure to please!

What does Gingerbread taste like?

Delicious that’s what! There are a number of spices that go into the gingerbread spice mix; ginger, allspice, cloves and cinnamon which make a perfect combination of sweet and slightly spiced flavors. When this spice blend is combined with butter, sugar and flour to create a cookie, you end up with a deliciously warm depth that leaves you wanting more.

Be sure to PIN THIS GINGERBREAD RECIPE so you have it for later!

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You May Need…

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The key to making the perfect biscotti cookie is definitely in the baking process- the double bake process makes them crunchy. I truly believe that a good baking sheet is where it’s at when it comes to making ANY cookie recipe. It all comes down to the quality of your ingredients as well as your equipment!

Yield: 48 cookies

Delicious Gingerbread Biscotti Recipe

Gingerbread Biscotti - a fun take on a traditional cookie that everyone will love. The slight spice of the cookie goes well with a cup of coffee or tea.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Ingredients

  • 2 1/4 c Flour
  • 1 1/4 c Brown Sugar
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Allspice
  • 1/8 tsp Nutmeg
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp salt
  • 1/3 c Butter, softened
  • 2 Eggs
  • 2 tbsp Molasses
  • 1/2 tsp Vanilla
  • 1/2 c White Chocolate, optional, for dipping/drizzle

Instructions

  1. Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking sheets.
  2. In your mixer cream together butter with sugar.
  3. In a small bowl whisk your eggs and molasses then add to butter mixture with vanilla and combine.
  4. In a medium bowl sift together your dry ingredients and then add slowly to your wet mixture (it will become a thick batter).
  5. Form into logs (10"x 2" approx) and bake for 20-23 minutes (until slightly firm to the touch but NOT hard, should have a "spring" to it)
  6. Remove from oven and cool 10 minutes before cutting into 1" stripes (see photos)
  7. Place face down on baking sheet and bake for additional 6 minutes, flip and repeat for 6 minutes (they should be slightly golden)
  8. Allow to cool completely before adding a chocolate drizzle/dip if you prefer!

Notes

If you like your biscotti REALLY crunchy you can add 1-2 minutes per side when they are cooking face down, if you prefer it a little softer you can do it for less time. Our biscotti is cooked to be a perfect addition to a cup of coffee or tea!

Nutrition Information:

Yield:

48

Serving Size:

1 grams

Amount Per Serving:Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 48mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g

*Please note; nutritional values are not always 100% accurate and are to be used as a guide.

Did you make this recipe?

Leave us a comment below & tag us on Instagram using #OliveYum

If you have followed our Christmas Baking in previous years than you already know I have a “cheat” biscotti recipe up as well!

It is a great one if you don’t like the traditional crunchy biscotti, and it is loaded with chocolate. Go check out my Chocolate Brownie Biscotti now and stay tuned for our next cookie.

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Delicious Gingerbread Biscotti Recipe

Delicious Gingerbread Biscotti Recipe - The Olive Blogger (2024)

FAQs

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

Does biscotti mean twice baked? ›

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: The dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word "biscotti" to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.

What is significant about the baking of biscotti? ›

Biscotti was baked first to simply cook the ingredients and then a second time to dry them out completely, making them more durable and less-perishable for the long journey. The Roman Empire, as history tells us, fell in 455 C.E., and the popularity of the biscotti waned temporarily.

Is biscotti better with oil or butter? ›

While some recipes use oil, I like to use butter for a better flavor and texture. Use unsalted, softened (not melty!) butter. Sugar. Since they are cookies, biscotti should be sweet!

How do you keep homemade biscotti crispy? ›

Just keep them at room temperature but in an airtight container. Biscotti that are baked with butter can be frozen, but they may lose some of their crunchiness when thawed.

Should you chill biscotti dough 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.

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.

What happens if you forget baking powder in biscotti? ›

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

What is an interesting fact about biscotti? ›

Biscotti was originally made as a”long-shelf-life” food (very dry and containing no fats) for travelers and was carried by the Roman Legions to battle. Today's biscotti are a far cry from the original, and have become a popular accompaniment to espresso, cappuccino and a in its classic varieties with Vin Santo.

What does baking soda do in biscotti? ›

Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

What pairs well with biscotti? ›

Biscotti with warm spices like cinnamon or ginger find a soulmate in Tawny Port. The nutty and caramelized flavors of the port meld seamlessly with the spices, creating a cozy and comforting combination.

What makes a great biscotti? ›

Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product. Eggs: Eggs add moisture and help bind the biscotti dough together. Anise extract: Flavor the homemade biscotti with anise extract. Flour: All-purpose flour gives the biscotti dough structure.

Should biscotti dough be chilled 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.

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.

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