There’s something about the scent of warm spices that instantly makes a kitchen feel like the holidays. For me, that magic is perfectly captured in this Gingerbread Biscotti. It’s like a crunchy, dunkable hug—a treat that brings all the cozy comfort of the season into every bite. I love how this easy recipe makes holiday baking feel accessible and special, turning simple pantry staples into something truly memorable for your dessert table.
If you’re browsing through Christmas cookies recipes or need a standout among Christmas dessert ideas, let this be your go-to. The deep molasses and blend of cinnamon, ginger, and cloves make it the ultimate comfort food recipe, evoking the very best of holiday treats. They’re a wonderful addition to your list of Christmas baking ideas, perfect for gifting or enjoying with a hot drink.
And for a playful twist that always delights, try dipping the cooled biscotti in white chocolate and rolling them in crushed candy canes to create a festive Peppermint Biscotti variation. Whether you’re a seasoned baker or just starting out, this holiday baking project is one I know you’ll cherish.
Love Gingerbread Biscotti? So do we! If you're into Christmas Cookie or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Gingerbread Biscotti
- Satisfying crunch: Double-baked for a sturdy yet not-too-hard texture.
- Cozy spice blend: Ginger, cinnamon, cloves, and nutmeg create pure holiday comfort.
- Customizable canvas: Add white chocolate or toasted pecans for extra flair.
- Long shelf life: Stay crisp for weeks when stored properly.
Ingredients & Tools
- 280 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 large eggs
- 100 g granulated sugar
- 80 ml molasses (not blackstrap)
- 1 tsp vanilla extract
- 50 g unsalted butter, melted and slightly cooled
- Optional: 1 tbsp coarse sugar for sprinkling
Tools: A standard baking sheet, parchment paper, a mixing bowl, and a sharp serrated knife are your best friends here.
Notes: Use light or dark molasses (not blackstrap) for the best flavor. Don’t be shy with the spices—they’re the heart of this recipe.
Nutrition (per serving)
| Calories: | 110 kcal |
| Protein: | 2 g |
| Fat: | 3 g |
| Carbs: | 19 g |
| Fiber: | 0.5 g |
Serves: 20 | Prep Time: 20 min | Cook Time: 50 min | Total Time: 1 hr 10 min
Before You Start: Tips & Ingredient Notes
- Molasses matters. For the best, balanced gingerbread flavor, opt for light or dark molasses. Blackstrap molasses is much stronger and more bitter, which can overpower the other lovely spices in the dough.
- Why a serrated knife? Slicing the par-baked logs can be tricky with a straight-edged knife, which tends to crush the delicate structure. A gentle sawing motion with a serrated knife gives you clean, crumb-free slices every single time.
- Don’t skip the cooling step. I know it’s tempting to slice the logs right out of the oven, but you must let them cool for a solid 15-20 minutes. This allows the structure to set, making them firm enough to slice without collapsing.
- Embrace the rustic look. These biscotti aren’t meant to be perfectly uniform. A little cracking on top and slightly irregular shapes just add to their homemade, artisanal charm. Perfection is overrated!
How to Make Gingerbread Biscotti
Step 1: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and all the spices—the ginger, cinnamon, cloves, and nutmeg. This ensures the leavening and spices are evenly distributed throughout the flour, so every bite is perfectly spiced.
Step 2: In a separate, larger bowl, combine the wet ingredients. Whisk the eggs and granulated sugar together until they’re pale and slightly thickened. Then, whisk in the molasses and vanilla extract. You’ll notice the mixture will become a beautiful, deep caramel color. Finally, stream in the melted butter while whisking continuously until everything is smoothly incorporated.
Step 3: Now, it’s time to bring the dough together. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. The dough will be quite sticky and soft—this is completely normal and exactly what you want. If you’re adding any mix-ins like nuts or chocolate, fold them in at this stage.
Step 4: Lightly flour your hands and the parchment-lined baking sheet. Turn the dough out onto the sheet and divide it in half. Shape each half into a log that’s roughly 10 inches long and 3 inches wide. You want them to be flat on top, so gently pat them down. If using, sprinkle the tops with a little coarse sugar for a sparkly, crunchy finish.
Step 5: Bake the logs for 25-30 minutes, until the tops are firm to the touch and the edges are just starting to turn a light golden brown. A cake tester inserted into the center should come out clean. Remove the baking sheet from the oven and place it on a wire rack. This is the crucial part—let the logs cool completely, for about 20 minutes. Do not slice them while they’re hot!
Step 6: Once the logs are cool, reduce your oven temperature to 325°F (160°C). Using a sharp serrated knife and a gentle sawing motion, slice the logs on a slight diagonal into ½-inch to ¾-inch thick slices. Lay the slices cut-side down on the baking sheet. You’ll notice the centers will still look a little soft and pale—that’s perfect.
Step 7: Bake for the second time for 15-20 minutes. After 10 minutes, flip each biscotti over. This ensures both sides dry out and crisp up evenly. They’re done when the edges are deep golden and the slices feel dry and firm. They will continue to harden as they cool, so don’t over-bake them expecting a rock-hard texture straight from the oven.
Step 8: Transfer the biscotti to a wire rack to cool completely. This is the final hardening phase. As they cool, they will transform from merely firm to properly crisp and snap-able. Once completely cool, they are ready for their destiny with a hot beverage of your choice.
Storage & Freshness Guide
- Fridge: Not recommended—refrigeration introduces moisture.
- Freezer: Store in an airtight container or freezer bag for up to 3 months.
- Reviving: Refresh stale biscotti in a 300°F (150°C) oven for 5–10 minutes.
Serving Suggestions
Complementary Dishes
- A soft cheese board — The creamy, tangy flavor of a good Brie or Camembert provides a wonderful contrast to the spicy, crunchy biscotti, creating a sophisticated sweet-and-savory bite.
- Spiced pumpkin soup — Dunk a piece of biscotti into a velvety, savory soup for a surprising textural contrast and a hint of sweet spice that complements the squash beautifully.
- Cinnamon-spiced nuts — A small bowl of warm, candied nuts echoes the warm spices in the biscotti and makes for a fantastic textural party in your mouth.
Drinks
- Strong black coffee — This is the classic pairing. The bitterness of the coffee cuts through the sweetness of the cookie and softens it to a perfect, melt-in-your-mouth texture.
- Chai tea latte — The cardamom and other spices in chai are a natural flavor bridge to the gingerbread spices, creating a deeply cozy and harmonious sipping experience.
- Sweet dessert wine — A glass of Vin Santo or a late-harvest Riesling offers a luscious, honeyed sweetness that loves to play with the molasses and spice notes.
Something Sweet
- Lemon sorbet — The bright, sharp acidity of lemon is a fantastic palate cleanser that cuts through the richness and spice, leaving you ready for another biscotti.
- Vanilla bean panna cotta — The silky, creamy texture of panna cotta is a dream alongside the crunch of the biscotti, and the vanilla provides a simple, elegant base.
- Dark chocolate mousse — A rich, bittersweet mousse and a piece of gingerbread biscotti is a match made in dessert heaven, combining crunch, spice, and deep chocolate flavor.
Top Mistakes to Avoid
- Mistake: Slicing the logs while they’re too hot. This is the number one reason for crumbled biscotti. The internal structure hasn’t set yet, and the soft, warm dough will just squish and break under the pressure of the knife. Patience is key.
- Mistake: Making the slices too thick or too thin. Aim for that ½-inch sweet spot. Too thick, and the centers won’t dry out properly during the second bake. Too thin, and they’ll burn to a crisp before they have a chance to get properly crunchy.
- Mistake: Over-mixing the dough. Once you add the flour, mix just until the dry ingredients are incorporated. Over-working the dough develops gluten, which can make your biscotti tough instead of delightfully crisp and crumbly.
- Mistake: Skipping the flip during the second bake. Laying them out flat means one side is in more direct contact with the hot baking sheet. Flipping them halfway through ensures even drying and browning on both sides for a perfect, uniform crunch.
Expert Tips
- Tip: For extra-crisp biscotti, leave them in the turned-off oven. After the second bake, turn the oven off, prop the door open slightly with a wooden spoon, and let the biscotti sit inside as the oven cools. This slowly wicks away any residual moisture for an ultimate snap.
- Tip: Add a flavor twist with a spice infusion. Steep a whole star anise or a few cardamom pods in your melted butter for 10 minutes before straining it out. It adds a subtle, complex layer of flavor that’s truly next-level.
- Tip: Use a bench scraper for clean shaping. If you find the sticky dough difficult to handle, a bench scraper is fantastic for helping you shape neat, flat-topped logs without it sticking to your hands excessively.
- Tip: Refresh stale biscotti in a low oven. If they’ve softened after a week or two (perhaps from a humid environment), just pop them on a baking sheet in a 300°F (150°C) oven for 5-10 minutes to crisp them right back up.
FAQs
Can I make these biscotti gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be a tad more crumbly, so handle the logs with a little extra care when slicing. The flavor from the spices and molasses will still be fantastic, and you’ll get that satisfying crunch everyone loves.
My dough is really sticky—is that normal?
Yes, one hundred percent. Gingerbread biscotti dough is notoriously sticky because of the molasses. Don’t be tempted to add more flour, as this will make the final product dry and tough. Just flour your hands well before shaping, and use a bench scraper if you have one. It’s supposed to be that way!
How should I store gingerbread biscotti to keep them crisp?
The key is an airtight container. Once they are completely cooled, store them in a tin or a container with a tight-fitting lid at room temperature. Do not refrigerate them, as the fridge introduces moisture. Stored properly, they’ll stay perfectly crisp for up to 3 weeks, maybe even longer.
Can I dip them in chocolate?
Please do! It’s a wonderful upgrade. Simply melt some dark or white chocolate, dip one end of each completely cooled biscotti in it, let the excess drip off, and place them on a parchment-lined tray to set. The combination of spicy cookie and sweet chocolate is absolutely divine.
Why are my biscotti still soft after the second bake?
They will always be a little softer when they first come out of the oven. The magic happens during cooling. As they sit on the wire rack, residual heat and moisture continue to evaporate, and they will firm up significantly. If they are still soft once completely cool, they may just need a few more minutes in the oven next time.
Gingerbread Biscotti: An Easy Holiday Cookie Recipe
This easy biscotti recipe for Gingerbread Biscotti is the ultimate holiday treat. It's wonderfully crunchy, full of festive spice, and perfect for dipping into coffee or gifting.
Ingredients
For the Ingredients
-
280 g all-purpose flour
-
1 tsp baking powder
-
1/4 tsp salt
-
2 tsp ground ginger
-
1 tsp ground cinnamon
-
1/4 tsp ground cloves
-
1/4 tsp ground nutmeg
-
2 large eggs
-
100 g granulated sugar
-
80 ml molasses (not blackstrap)
-
1 tsp vanilla extract
-
50 g unsalted butter (melted and slightly cooled)
-
1 tbsp coarse sugar (for sprinkling)
Instructions
-
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and all the spices—the ginger, cinnamon, cloves, and nutmeg. This ensures the leavening and spices are evenly distributed throughout the flour, so every bite is perfectly spiced.01
-
In a separate, larger bowl, combine the wet ingredients. Whisk the eggs and granulated sugar together until they're pale and slightly thickened. Then, whisk in the molasses and vanilla extract. You'll notice the mixture will become a beautiful, deep caramel color. Finally, stream in the melted butter while whisking continuously until everything is smoothly incorporated.02
-
Now, it's time to bring the dough together. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. The dough will be quite sticky and soft—this is completely normal and exactly what you want. If you're adding any mix-ins like nuts or chocolate, fold them in at this stage.03
-
Lightly flour your hands and the parchment-lined baking sheet. Turn the dough out onto the sheet and divide it in half. Shape each half into a log that's roughly 10 inches long and 3 inches wide. You want them to be flat on top, so gently pat them down. If using, sprinkle the tops with a little coarse sugar for a sparkly, crunchy finish.04
-
Bake the logs for 25-30 minutes, until the tops are firm to the touch and the edges are just starting to turn a light golden brown. A cake tester inserted into the center should come out clean. Remove the baking sheet from the oven and place it on a wire rack. This is the crucial part—let the logs cool completely, for about 20 minutes. Do not slice them while they're hot!05
-
Once the logs are cool, reduce your oven temperature to 325°F (160°C). Using a sharp serrated knife and a gentle sawing motion, slice the logs on a slight diagonal into ½-inch to ¾-inch thick slices. Lay the slices cut-side down on the baking sheet. You'll notice the centers will still look a little soft and pale—that's perfect.06
-
Bake for the second time for 15-20 minutes. After 10 minutes, flip each biscotti over. This ensures both sides dry out and crisp up evenly. They're done when the edges are deep golden and the slices feel dry and firm. They will continue to harden as they cool, so don't over-bake them expecting a rock-hard texture straight from the oven.07
-
Transfer the biscotti to a wire rack to cool completely. This is the final hardening phase. As they cool, they will transform from merely firm to properly crisp and snap-able. Once completely cool, they are ready for their destiny with a hot beverage of your choice.08
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