Gingerbread Biscotti

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 was obsessed with the Gingerbread Biscotti at Starbucks. They included macadamia nuts and they were dipped in white chocolate, and I when they stopped carrying them I knew I had to recreate them.

I’m so glad I did, because we all know homemade is always best. They make wonderful homemade gifts for Christmas and are a great addition to a Christmas cookie box!

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 make a great addition to the Christmas cookie tray.
• They keep for weeks, so they make excellent homemade Christmas gifts.

Recipe ingredients

This gingerbread biscotti recipe includes just a few pantry staples, and they can be customized with your favorite nuts and decorations.

• 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. Like my cranberry orange biscotti, I’ve dipped these in white chocolate because it adds a festive touch and tons of flavor. Finely chop a white chocolate bar or use white chocolate chips. You can also you dark chocolate!
• Sprinkles. Adding sprinkles is also completely optional, but they add a nice festive touch!

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

One of the things that sets biscotti apart from other cookies is that they’re addictively crunchy.  The crunchy texture is achieved by baking them 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.  

These gingerbread biscotti are great as-is dunked in coffee or tea, or dipped in white chocolate to take them over the top!

Pro tip: Make the gingerbread biscotti a few days in advance, or freeze for up to 3 months before dipping them in white chocolate.

See the recipe card below for full instructions.

1. In a medium bowl, whisk together the flour, baking powder, spices, and salt.
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.
3. On low speed, beat in the flour mixture just until combined, then fold in the macadamia nuts.
4. 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.
5. 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.
6. 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.
7. Melt the white chocolate according to package instructions and set out a large sheet of waxed paper.
8. Dip the biscotti in the melted chocolate or pipe decorative squiggles on top, add sprinkles as desired, and place on the waxed paper to set.

Recipe FAQs

Recipe notes

• Pro tip: Make the gingerbread biscotti a few days in advance, or freeze for up to 3 months before dipping them in 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. Sprinkles make them even more festive!
• 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:

• Christmas sugar cookies
• Greek butter cookies
• Gingersnap Cookies
• Persimmon cookies
• Peppermint bark
• Peppermint brownies