Go Back
Homemade Gingerbread Biscotti photo

Gingerbread Biscotti

These Gingerbread Biscotti are a festive treat! Crunchy, spiced, and perfect for dipping in your favorite hot drink.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscotti:
  • 2 1/4 cups all-purpose flour
  • 1 1/4 cups brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup unsulfured molasses
  • 2 tablespoons crystallized ginger
  • 1/2 cup chopped white chocolate
  • 1/2 cup additional white chocolate for drizzling

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowls
  • Whisk
  • Knife or Serrated Knife
  • Double Boiler or Microwave-Safe Bowl

Method
 

Instructions:
  1. Step 1: Preheat and Prepare - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Step 2: Mix the Dry Ingredients - In a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, allspice, baking powder, baking soda, and salt until well combined.
  3. Step 3: Combine the Wet Ingredients - In another bowl, beat the eggs and then add the molasses. Mix until smooth.
  4. Step 4: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to overmix. Gently fold in the crystallized ginger and chopped white chocolate.
  5. Step 5: Shape the Dough - Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide. Place the log on the prepared baking sheet, ensuring it’s spaced adequately from the edges.
  6. Step 6: First Bake - Bake the log in the preheated oven for 25-30 minutes, or until it is firm to the touch and lightly golden. Remove from the oven and allow it to cool for about 10 minutes.
  7. Step 7: Slice the Biscotti - Using a sharp knife, slice the log diagonally into 1/2-inch thick pieces. Lay the slices cut-side down on the baking sheet.
  8. Step 8: Second Bake - Return the biscotti to the oven and bake for an additional 15-20 minutes or until the edges are golden brown and crisp.
  9. Step 9: Cool and Drizzle - Once baked, allow the biscotti to cool completely on a wire rack. Meanwhile, melt the remaining white chocolate in a double boiler or microwave. Drizzle over the cooled biscotti for a beautiful finish.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • To make them vegan, use flax eggs in place of eggs and agave syrup instead of molasses.
  • Store in an airtight container at room temperature for up to two weeks.