Introduction

Gingerbread Biscotti holds a special place in the hearts of many, especially during the fall and holiday seasons. These delightful cookies are the epitome of warm, spicy flavors, making them a perfect companion for your favorite hot beverages.

If you adore ginger, molasses, and cinnamon, you might find it hard to resist these crunchy delights. While I enjoy experimenting with various biscotti flavors—think anisette, chocolate, and festive cranberry—gingerbread remains my go-to choice during this festive time.

What’s even better is that these cookies are simple to make! With just a few easy steps, you’ll be impressing your friends and family with your baking prowess. Plus, they make fantastic gifts; everyone loves a homemade treat! So grab your apron, and let’s honor the cherished baking traditions passed down through generations with this delightful Gingerbread Biscotti recipe!

Ingredients

• 2 cups all-purpose 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 teaspoons baking powder
• 1/2 teaspoon salt (omit if using salted butter)
• 5 tablespoons unsalted butter, softened
• 2 large eggs
• 1 tablespoon molasses (preferably old-fashioned)
• 1/2 teaspoon vanilla extract (or rum extract as a substitute)
• Optional garnishes: melted white chocolate, sanding sugar, or festive sprinkles

Instructions

1. Preheat: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a stand mixer, cream together the room-temperature butter and dark brown sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in the eggs, molasses, and vanilla extract until well incorporated.
4. Combine Dry Ingredients: Gradually, mix in the flour, spices, baking powder, and salt until everything is combined into a sticky dough.
5. Shape the Dough: Divide the dough into two portions and shape each into a long log, about 12 inches long and 2 inches wide. Avoid pressing the dough down—just gently shape it!
6. Bake the Logs: Place the formed logs onto the prepared baking sheets and bake for about 25 to 30 minutes, or until set and lightly golden. Allow them to cool for about 5 minutes on the baking sheet.
7. Slice: Using a serrated knife, slice the logs diagonally into 1-inch wide pieces while still warm. Be gentle to avoid crumbling!
8. Toast the Biscotti: Place the sliced biscotti back onto the baking sheet, cut side up. Toast them in the oven for an additional 20 minutes at 325°F (163°C), flipping them halfway through, until they’re crisp and golden.
9. Cool and Decorate: Let the biscotti cool completely. Once cooled, feel free to decorate by drizzling melted white chocolate on top, and sprinkle with cinnamon sugar or other toppings of your choice.

Additions and Suggestions for Gingerbread Biscotti

• Add chocolate chips, nuts like pistachios, or dried fruits for a delightful twist.
• Mix in maraschino cherries or shredded coconut for a unique flavor profile.
• Experiment with flavored chocolate chips such as white chocolate, mint, or butterscotch.
• Enhance the spices with some orange or lemon zest.
• For a festive touch, dip the ends in melted chocolate or decorate with icing sugar.
• Feel free to leave the biscotti plain for a classic version!

Tips for Making the Perfect Gingerbread Biscotti

• For mini cookies, consider shaping smaller loaves!
• Wait about 5 minutes before slicing the baked logs to improve texture.
• Use a serrated knife for cleaner cuts, and keep the cookies warm.
• Baking on parchment paper makes cookie removal effortless.
• Keep a close eye on them while toasting, as they can brown quickly.
• If you’re looking for an extra kick, add a pinch of cayenne pepper or crystallized ginger to the batter.
• These biscotti freeze wonderfully for up to 6 months—perfect for early holiday prep!

Shopping List for Gingerbread Biscotti

Here’s a quick shopping list to make sure you have all the essentials for this delightful treat (exact measurements can be found in the recipe card):

• All-purpose flour
• Dark brown sugar (or light brown with extra molasses)
• Fresh ground spices: ginger, cinnamon, allspice, cloves, nutmeg
• Baking powder
• Salt (if not using salted butter)
• Unsalted butter (or salted, your choice)
• Large eggs
• Old-fashioned molasses
• Vanilla or rum extract