Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Biscotti Recipe

★★★★★

4.8 from 76 reviews
  • Author: Isabella
  • Total Time: 1 hour 25 minutes
  • Yield: About 24 biscotti slices 1x

Description

These Gingerbread Biscotti combine warm, spicy gingerbread flavors with a crisp, twice-baked texture perfect for dunking in coffee or tea. Infused with molasses, mini diced ginger, and topped with a drizzle of white chocolate, this festive treat offers a delightful balance of sweetness and spice with satisfying crunch.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (85g) King Arthur Golden Wheat Flour
  • 4 teaspoons King Arthur Gingerbread Spice
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/4 teaspoon baking soda

Wet Ingredients and Mix-ins

  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (107g) light brown sugar, packed
  • 1/4 cup (85g) molasses
  • 2 large eggs
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 3/4 cup (110g) mini diced ginger
  • 1/2 cup (85g) white chocolate, chopped*

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and place a rack in the center position. Line a baking sheet with parchment paper or a nonstick baking mat to prepare for baking the biscotti log.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, golden wheat flour, gingerbread spice, baking powder, salt, and baking soda until evenly combined. Set aside this dry mixture.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the flat beater attachment or a hand mixer in a large bowl, beat the unsalted butter, light brown sugar, and molasses together on medium speed for 2 to 3 minutes until the mixture is smooth and creamy.
  4. Add Eggs and Vanilla: Gradually add about 2 tablespoons of the dry ingredients to the butter mixture while continuing to beat. Then add the eggs one at a time, mixing well after each addition. Finally, add the vanilla extract and mix until everything is combined, stopping occasionally to scrape down the sides of the bowl.
  5. Combine Dough: Add the remaining dry ingredients along with the mini diced ginger to the wet mixture. Mix on low speed just until there are no dry spots remaining and the dough is evenly combined.
  6. Shape the Biscotti Log: Transfer the dough onto the prepared baking sheet. Using lightly greased hands, shape the dough into a rectangular log approximately 14 inches long and 4 1/2 to 5 inches wide. Smooth the top and sides of the log with greased hands, a flexible spatula, or a bowl scraper.
  7. Bake the Log: Bake the log at 350°F for 25 to 30 minutes or until it feels firm and the edges begin to brown. Remove from the oven and allow it to cool on the pan for 30 minutes.
  8. Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) for the second bake.
  9. Slice Biscotti: Transfer the cooled log to a cutting board. Use a serrated knife to slice the log into 3/4 inch thick slices, holding the knife perpendicular to the board to ensure even slices that won’t topple during baking.
  10. Arrange Slices for Second Bake: Stand the biscotti slices upright on the prepared baking sheet, spacing them evenly to allow good air circulation for even baking and crisping.
  11. Second Bake: Bake the biscotti slices at 325°F for 28 to 32 minutes until the sides feel dry and the tops are firm to the touch.
  12. Cool Completely: Remove the biscotti from the oven and let them cool completely on the baking sheet, about 1 hour, to harden to their signature crunch.
  13. Melt White Chocolate: Place the chopped white chocolate in a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring after each, until smooth and fully melted (about 2 to 3 minutes). Alternatively, melt the chocolate using a double boiler method over simmering water, stirring occasionally.
  14. Drizzle Chocolate: Drizzle the melted white chocolate over the cooled biscotti slices. Allow the chocolate to set fully before serving or storing.
  15. Storage: Store the finished Gingerbread Biscotti in an airtight container at room temperature for up to 2 months. For longer storage, freeze the biscotti.

Notes

  • Ensure biscotti slices are evenly cut to avoid uneven baking and toppling.
  • Use greased hands or tools to shape and smooth the dough log to prevent sticking.
  • The second bake dries out the biscotti to achieve their signature crunch.
  • Adjust spices in the gingerbread spice blend to suit your preferences.
  • Freezing biscotti extends shelf life and maintains quality.
  • White chocolate drizzle adds a sweet, creamy contrast but can be omitted for a less sweet finish.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Gingerbread biscotti, holiday cookies, crunchy cookies, molasses cookies, spiced biscotti, twice baked cookies, white chocolate drizzle

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://isabellavance.com/gingerbread-biscotti-recipe/