Gingerbread Biscotti is packed with warm spices, molasses, macadamia nuts, and it’s dipped in white chocolate. It’s perfect for the holiday cookie tray or for gift giving!

Gingerbread Macadamia Biscotti are the perfect balance of spicy gingerbread and sweet white chocolate with crunchy macadamia nuts -- they're absolutely additing! @FlavortheMoment

It’s really not Christmas for me until I bake something with gingerbread flavors. I make gingerbread cookies every year, and numerous loaves of gingerbread as well.

Years ago I tried Gingerbread Biscotti at Starbuck’s, and I was instantly hooked. They included macadamia nuts and they were dipped in white chocolate, and I knew I had to recreate them.

I’m so glad I did, because we all know homemade is always best and these biscotti make an amazing addition to a Christmas cookie box!

Gingerbread biscotti on a brown plate with coffee

Why you’ll love this recipe:

  • This gingerbread biscotti recipe captures the Christmas season perfectly with the flavors of warm spices, molasses and the sweetness of white chocolate.
  • They’re crunchy, addictive and are great served with coffee, tea or on the Christmas cookie tray.
  • They keep for weeks, so they make excellent homemade Christmas gifts.

Recipe ingredients

  • All purpose flour. You’ll need extra for shaping the biscotti dough.
  • Baking powder. Provides leavening for the biscotti.
  • Spices. A combination of ground ginger, cinnamon and ground cloves gives these biscotti plenty of warm flavor.
  • Salt. A pinch of salt heightens the flavors.
  • Butter. Be sure that it’s softened to room temperature. If using salted butter, omit the pinch of salt.
  • Brown sugar. This is used instead of granulated sugar as it adds more depth of flavor. Light or dark brown sugar will work.
  • Eggs. Be sure to use large eggs.
  • Molasses. This provides the trademark flavor of gingerbread, which is warm, sweet, bitter and robust. Medium or dark molasses work well in this recipe. For less sweetness, use blackstrap molasses.
  • Macadamia nuts. These are completely optional, but they pair very well with the gingerbread flavors. Sub with your favorite nuts or omit entirely.
  • White chocolate. Dipping the biscotti in white chocolate is completely optional, but it adds a festive touch and tons of flavor. Finely chop a white chocolate bar or use white chocolate chips.
Gingerbread biscotti on baking sheet decorated with white chooclate

How to make this recipe

What makes biscotti so special for me is the addicting crunch.  They’re so perfectly crunchy because they’re baked twice — once at a higher temperature in large logs, then they’re sliced and baked a second time at a lower temperature to toast them.  

They keep for up to two months in an airtight container, too, which makes them perfect for holiday baking!

Pro tip: Make the biscotti a few days in advance or even freeze before dipping in the white chocolate.

See the recipe card below for full instructions.

  1. In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
  2. In a large bowl, beat the butter and sugar on medium speed with a hand mixer until light and fluffy, about 2-3 minutes. Add the eggs one at time, beating well after each addition, then beat in the molasses until incorporated. On low speed, beat in the flour mixture just until combined, then fold in the macadamia nuts.
  3. Sprinkle flour on your work surface and turn the dough out onto it. Divide the dough in half and shape into (2) 12″ logs that are about 2″ wide, and flatten the tops slightly. Place on the prepared baking sheet and bake about 30 minutes, or until the top is cracked and the dough looks dry. Remove from heat and cool for about 10 minutes.
  4. Reduce the oven temperature to 275 degrees. Line a second baking sheet with parchment paper and arrange the oven racks to the top and bottom thirds of the oven.
  5. Place the logs on a cutting board and using a serrated knife, slice the biscotti slightly on the bias into about 1/2″ slices and place them cut side down onto the two prepared baking sheets. Place in the oven for 30-40 minutes or until dry and lightly browned, rotating the pans from top to bottom and front to back halfway through the baking time. Cool on wire racks.
  6. Melt the white chocolate according to package instructions and set out a large sheet of waxed paper. Dip the biscotti in the melted chocolate or pipe decorative squiggles on top, and place on the waxed paper to set.
Gingerbread biscotti piled next to coffee cup

Recipe notes

  • Pro tip: Make the biscotti a few days in advance or even freeze before dipping in the white chocolate.
  • Medium or dark molasses work well in this recipe. For less sweetness, use blackstrap molasses.
  • Macadamia nuts may be subbed with your favorite nuts or omitted altogether.
  • The white chocolate is completely optional but highly recommended as it adds a festive touch and the flavor pairs perfectly with the warm spices.
  • Store gingerbread biscotti in an air tight container for up to 2 weeks or freeze for up to 3 months.

More Christmas recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Gingerbread biscotti piled on a plate

Gingerbread Biscotti

Servings: 34 biscotti
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Additional Time: 0 mins
Total Time: 1 hr 30 mins
Gingerbread Biscotti are packed with warm spices, molasses, macadmia nuts and they're dipped in white chocolate. They keep for weeks so they're perfect for holiday gifts!
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Ingredients

  • 2 1/4 cups all purpose flour plus more for the work surface
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1/4 cup molasses
  • 1 cup macadamia nuts coarsely chopped
  • 11 ounces white chocolate chips

Equipment

Instructions 

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
    2 1/4 cups all purpose flour, 1/2 teaspoon baking powder, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt
  • In a large bowl, beat the butter and sugar on medium speed with a hand mixer until light and fluffy, about 2-3 minutes. Add the eggs one at time, beating well after each addition, then beat in the molasses until incorporated. On low speed, beat in the flour mixture just until combined, then fold in the macadamia nuts.
    1/2 cup butter, 3/4 cup brown sugar, 2 large eggs, 1/4 cup molasses, 1 cup macadamia nuts
  • Sprinkle flour on your work surface and turn the dough out onto it. Divide the dough in half and shape into (2) 12″ logs that are about 2″ wide, and flatten the tops slightly. Place on the prepared baking sheet and bake about 30 minutes, or until the top is cracked and the dough looks dry. Remove from heat and cool for about 10 minutes.
  • Reduce the oven temperature to 275 degrees. Line a second baking sheet with parchment paper and arrange the oven racks to the top and bottom thirds of the oven.
  • Place the logs on a cutting board and using a serrated knife, slice the biscotti slightly on the bias into about 1/2″ slices and place them cut side down onto the two prepared baking sheets. Place in the oven for 30-40 minutes or until dry and lightly browned, rotating the pans from top to bottom and front to back halfway through the baking time. Cool on wire racks.
  • Melt the white chocolate according to package instructions and set out a large sheet of waxed paper. Dip the biscotti in the melted chocolate or pipe decorative squiggles on top, and place on the waxed paper to set.
    11 ounces white chocolate chips

Notes

  • Pro tip: Make the biscotti a few days in advance or even freeze before dipping in the white chocolate.
  • Medium or dark molasses work well in this recipe. For less sweetness, use blackstrap molasses.
  • Macadamia nuts may be subbed with your favorite nuts or omitted altogether.
  • The white chocolate is completely optional but highly recommended as it adds a festive touch and the flavor pairs perfectly with the warm spices.
  • Store gingerbread biscotti in an air tight container for up to 2 weeks or freeze for up to 3 months.

Nutrition

Serving: 1g, Calories: 159kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 20mg, Sodium: 75mg, Fiber: 1g, Sugar: 11g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
Keyword: gingerbread biscotti, gingerbread biscotti recipe
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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