Delicious Gingerbread Biscotti Recipe - The Olive Blogger (2024)

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Gingerbread Biscotti Recipe

This Gingerbread Biscotti the BEST biscotti recipe for the Christmas season and beyond. Full of spice and sweetness and then drizzled with white chocolate – it is an easy and delicious biscotti perfect for dipping in a cuppa tea.

It’s that time of year friends, ourChristmas Baking Frenzy is back for it’s 3rd year and I am so excited to get started! I am also participating in an online cookie swap with Houseful of Cookies and really wanted to think of a special cookie I knew everyone would enjoy and that would really make you think of Christmas.

So here it is, my Gingerbread Biscotti. It tastes just like a gingerbread cookie with the crunchiness of a good biscotti and of course is drizzled with a little white chocolate to add a hint of sweetness for dipping in your favorite cup of coffee or tea!

Delicious Gingerbread Biscotti Recipe - The Olive Blogger (1)

More Gingerbread PLEASE!

I don’t know about you, but when I think of the holidays I always think of the smell of gingerbread and the times I spent assembling the pre-made house kits as a kid…or should I say the time I spent eating half of the bagged candies that came with the kit and slopping together the house with whatever I had left (hey we’ve all been there right!).

If you have never made a biscotti before, do not worry, I got you!

The most important thing about making this Gingerbread Biscotti is to really watch the time, in fact you should always use a timerALWAYS! Now, dust off your Christmas apron and get ready friends, we are just getting started!

Delicious Gingerbread Biscotti Recipe - The Olive Blogger (2)


Don’t be scared off by the long list of ingredients friends! Most of them are spices – it really is an easy and deliciously satisfying cookie to make.

  • Flour
  • Brown Sugar
  • Ground Ginger
  • Ground Cinnamon
  • Ground Cloves
  • Allspice
  • Baking Powder
  • Baking Soda
  • Nutmeg
  • Salt
  • Butter
  • Eggs
  • Molasses
  • Vanilla
  • White Chocolate

FAQs for Gingerbread Cookies

Should Gingerbread be Hard or Soft?

It will all depend on what type of gingerbread cookie you are trying to make. The traditional gingerbread boy/girl cookie can be either soft or hard – though most bakery style cookies are harder on the outside and deliciously soft in the center. If you are making a biscotti version like ours then your gingerbread will be hard as this is the style of the cookie. If you want a chewy option our Chewy Ginger Molasses Cookies are sure to please!

What does Gingerbread taste like?

Delicious that’s what! There are a number of spices that go into the gingerbread spice mix; ginger, allspice, cloves and cinnamon which make a perfect combination of sweet and slightly spiced flavors. When this spice blend is combined with butter, sugar and flour to create a cookie, you end up with a deliciously warm depth that leaves you wanting more.

Be sure to PIN THIS GINGERBREAD RECIPE so you have it for later!

Delicious Gingerbread Biscotti Recipe - The Olive Blogger (3)

You May Need…

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The key to making the perfect biscotti cookie is definitely in the baking process- the double bake process makes them crunchy. I truly believe that a good baking sheet is where it’s at when it comes to making ANY cookie recipe. It all comes down to the quality of your ingredients as well as your equipment!

Yield: 48 cookies

Delicious Gingerbread Biscotti Recipe

Gingerbread Biscotti - a fun take on a traditional cookie that everyone will love. The slight spice of the cookie goes well with a cup of coffee or tea.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes


  • 2 1/4 c Flour
  • 1 1/4 c Brown Sugar
  • 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
  • 1/3 c Butter, softened
  • 2 Eggs
  • 2 tbsp Molasses
  • 1/2 tsp Vanilla
  • 1/2 c White Chocolate, optional, for dipping/drizzle


  1. Preheat oven to 350 F and line two cookie sheets with parchment paper or silicone baking sheets.
  2. In your mixer cream together butter with sugar.
  3. In a small bowl whisk your eggs and molasses then add to butter mixture with vanilla and combine.
  4. In a medium bowl sift together your dry ingredients and then add slowly to your wet mixture (it will become a thick batter).
  5. Form into logs (10"x 2" approx) and bake for 20-23 minutes (until slightly firm to the touch but NOT hard, should have a "spring" to it)
  6. Remove from oven and cool 10 minutes before cutting into 1" stripes (see photos)
  7. Place face down on baking sheet and bake for additional 6 minutes, flip and repeat for 6 minutes (they should be slightly golden)
  8. Allow to cool completely before adding a chocolate drizzle/dip if you prefer!


If you like your biscotti REALLY crunchy you can add 1-2 minutes per side when they are cooking face down, if you prefer it a little softer you can do it for less time. Our biscotti is cooked to be a perfect addition to a cup of coffee or tea!

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving:Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 48mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g

*Please note; nutritional values are not always 100% accurate and are to be used as a guide.

Did you make this recipe?

Leave us a comment below & tag us on Instagram using #OliveYum

If you have followed our Christmas Baking in previous years than you already know I have a “cheat” biscotti recipe up as well!

It is a great one if you don’t like the traditional crunchy biscotti, and it is loaded with chocolate. Go check out my Chocolate Brownie Biscotti now and stay tuned for our next cookie.

More cookie recipes

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Delicious Gingerbread Biscotti Recipe

Delicious Gingerbread Biscotti Recipe - The Olive Blogger (2024)


What is the secret to making biscotti? ›

12 Tips For Making The Absolute Best Biscotti
  1. Use room-temperature ingredients. ...
  2. Boost the flavor with spices, extracts, and zest. ...
  3. Toss in some add-ins for flavor and texture. ...
  4. Let the dough chill before shaping. ...
  5. Use floured or greased hands to shape the dough. ...
  6. Shape the dough into a smaller loaf than you want.
May 29, 2023

Is butter better than oil in biscotti? ›

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

What does baking soda do in biscotti? ›

Make sure that your baking powder isn't expired. Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe.

Does biscotti mean twice baked? ›

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: The dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word "biscotti" to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.

Should biscotti dough be chilled before baking? ›

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

How do you keep homemade biscotti crispy? ›

How to Keep Biscotti Crisp and Crunchy
  1. Sealing the biscotti in an airtight bag such as a polypropylene bag after they have cooled to room temperature will help to keep them fresh.
  2. If you prefer to store your biscotti in a container, choose an airtight container that will keep out any moisture or humidity.
Dec 31, 2022

Are biscotti healthier than cookies? ›

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

What is the difference between American and Italian biscotti? ›

Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.

How long will homemade biscotti keep? ›

How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.

What happens if you forget baking powder in biscotti? ›

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

How sticky should biscotti dough be? ›

The dough.

Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it.

What are you supposed to dip biscotti in? ›

The Vino Dunk – Purists would say the only liquid to dip your biscotti in is wine. As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping.

What do Italians eat biscotti with? ›

Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.

What's the difference between biscotti and cantuccini? ›

The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.

What pairs well with biscotti? ›

A definitive guide to pairing wine and biscotti
  • Vin Santo with Almond Biscotti: ...
  • Moscato d'Asti with Citrus Biscotti: ...
  • Riesling with Chocolate Biscotti: ...
  • Tawny Port with Spiced Biscotti: ...
  • Cabernet Sauvignon with Espresso Chocolate Biscotti: ...
  • Sauternes with Orange and Cardamom Biscotti:
Jan 15, 2024

Why are my biscotti falling apart when I cut them? ›

If when you have baked the loaf, and then they fall apart when you try to slice them, you have baked the Biscotti too long.

Why do my biscotti crumble when I cut them? ›

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

Can you overmix biscotti dough? ›

The trickiest parts of making them are the mixing and the shaping and baking. Just like biscuits, you can't overmix the dough. I found that if the dough is mixed too much, the biscotti becomes dense and heavy.

Why do my biscotti break when I cut them? ›

After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.


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