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Homemade gingerbread biscotti displayed on a rustic wooden table

Gingerbread Biscotti

Delightfully crunchy gingerbread biscotti infused with warm spices, perfect for pairing with tea or coffee.
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Prep Time 20 minutes
Cook Time 29 minutes
Total Time 49 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups All-purpose flour (sifted)
  • 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
Wet Ingredients
  • 1/3 cup Butter (softened)
  • 2 large Eggs
  • 2 tbsp Molasses
  • 1/2 tsp Vanilla extract
  • 1/2 cup White chocolate (optional, for drizzling) Can be replaced with dark chocolate.
Misc

Method
 

Preparation
  1. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats.
  2. In a mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  3. In a small bowl, whisk the eggs with molasses and vanilla. Pour this mixture into the butter-sugar blend, mixing until smooth.
  4. In another bowl, sift together flour, ginger, cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring until a thick dough forms.
Baking
  1. Divide the dough in half, forming two logs about 10 inches long and 2 inches wide. Place them on the prepared baking sheets.
  2. Bake for 20-23 minutes, until firm yet slightly springy in the center and golden on top.
  3. Remove from the oven and let cool for 10 minutes before slicing each log into 1-inch thick pieces.
  4. Lay the biscotti cut-side down on the baking sheets and bake again for an additional 6 minutes per side, until golden brown.
Finishing Touch
  1. Once completely cool, melt the white chocolate and drizzle it over the biscotti.

Notes

Store in an airtight container at room temperature for up to two weeks. For long-term storage, freeze in a zip-top bag for up to three months. Always sift dry ingredients for even mixing, and adjust spices to your preference.