Gingerbread Biscotti

These Gingerbread Biscotti are crunchy, packed with warm flavor of gingerbread, and are dipped in white chocolate. They’re perfect for the holiday cookie tray and they make a great homemade Christmas gift!

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.

Ingredient notes

• 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. You can also you dark chocolate!
• Sprinkles. Adding sprinkles is also completely optional, but they add a nice festive touch!

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.

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
• Cranberry orange biscotti
• Greek butter cookies
• Gingerbread by Sugar Spun Run
• Gingersnap Cookies
• Persimmon cookies
• Peppermint bark
• Peppermint brownies

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

Gingerbread Biscotti

Servings: 34 biscotti

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Additional Time: 0 minutes mins

Total Time: 1 hour hr 30 minutes mins

Gingerbread Biscotti are crunchy, packed with warm flavor of gingerbread, and are dipped in white chocolate. They're perfect for the holiday cookie tray and they make a great homemade Christmas gift!

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Equipment

• Rimmed Baking Sheets 16 3/4″ x 12″
• Parchment Paper
• Glass Mixing Bowl Set

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

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 a 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, sprinkle with sprinkles if desired, and place on the waxed paper to set. Enjoy!
  11 ounces white chocolate chips

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.
• Store gingerbread biscotti in an air tight container for up to 2 weeks or freeze for up to 3 months.

Nutrition

Serving: 1biscotti, 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

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!

**This recipe was originally published in December 2015. The photos have been updated to include step by step instructions, and the text has been modified to include more recipe information.

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