Gingerbread Biscotti are crisp, twice-baked cookies packed with warm spices and dipped in creamy white chocolate for a festive finish. Perfect for dunking in coffee, tea, or hot chocolate, these crunchy cookies deliver all the cozy flavors of gingerbread in a sturdy, slice-and-bake form that stores beautifully.
If you love holiday baking that fills your home with the scent of cinnamon and molasses, Gingerbread Biscotti deserve a spot on your Christmas cookie list. They're easy to prepare, look elegant on a dessert tray, and stay fresh for weeks-making them ideal for gifting.
The first time I made Gingerbread Biscotti, my kitchen smelled like Christmas within minutes. My family gathered around the oven, waiting for that first batch to cool enough to slice. Once dipped in white chocolate and topped with festive sprinkles, they became an instant favorite. Now we make them every December, and they never last long.
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together flour, spices, baking soda, and salt.
- Beat butter and brown sugar until creamy. Add eggs one at a time, then mix in molasses and vanilla.
- Gradually mix dry ingredients into wet ingredients until combined.
- Divide dough into two logs and bake for 30 minutes. Cool 5 minutes, slice into 3/4-inch pieces.
- Bake slices cut-side down for 10 minutes. Cool completely.
- Melt white chocolate with coconut oil and dip one end of each biscotti. Let set completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You'll Love These Gingerbread Biscotti
Perfectly Crisp and Dunkable
Because Gingerbread Biscotti are baked twice, they develop their signature crunch. The first bake sets the structure, while the second bake dries them out for that classic crisp texture.
This makes them perfect for dipping. Whether you prefer a latte, chai, or hot cocoa, these biscotti soften just enough when dunked without falling apart.
Warm, Classic Gingerbread Flavor
These Gingerbread Biscotti are packed with cinnamon, ginger, cloves, allspice, and even a hint of black pepper for depth. Molasses adds rich sweetness and enhances the traditional gingerbread taste.
The balance of spice and sweetness creates a cookie that feels festive but not overpowering.
Ingredients for Gingerbread Biscotti
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons cinnamon
- 1½ teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ⅛ teaspoon black pepper
These spices create that unmistakable gingerbread warmth.
Wet Ingredients
- 6 tablespoons unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
Light brown sugar works best because it adds moisture and subtle caramel notes.
Optional Topping
- White chocolate wafers
- ½ teaspoon coconut oil
- Holiday sprinkles
The white chocolate adds sweetness and contrast to the spiced cookie.
How to Make Gingerbread Biscotti
Step 1: Prepare the Dough
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, spices, baking soda, and salt.
In a larger bowl, beat the butter and brown sugar until creamy and smooth, about two minutes. Add eggs one at a time, mixing well after each addition.
Stir in molasses and vanilla until fully combined.
Gradually add the dry ingredients to the wet mixture until just combined. The dough will feel sticky-that's normal.
Step 2: Shape and First Bake
Divide the dough in half. Lightly flour your hands and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
Bake for 30 minutes, rotating the pan halfway through.
Remove from the oven and cool for 5 minutes.
Step 3: Slice and Second Bake
Transfer the logs to a cutting board and slice into ¾-inch pieces using a serrated knife.
Place slices cut-side down on the baking sheet and return to the oven for 10 minutes.
Remove and cool completely on a wire rack. The biscotti will continue to harden as they cool.
Step 4: Dip in White Chocolate
Melt white chocolate wafers with coconut oil in short microwave intervals, stirring frequently to prevent scorching.
Dip one end of each Gingerbread Biscotti into the melted chocolate. Immediately add sprinkles if desired.
Allow the chocolate to set completely before storing.
Tips for Perfect Gingerbread Biscotti
Use Room Temperature Ingredients
Room temperature eggs and softened butter create a smoother dough and better texture.
Don't Overmix
Mix just until the flour disappears. Overmixing can lead to dense biscotti.
Slice Carefully
Use a serrated knife and gentle sawing motion to prevent crumbling.
Storage and Freezing
Store Gingerbread Biscotti in an airtight container at room temperature for up to two weeks.
You can also freeze them for up to three months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use dark brown sugar instead of light?
Yes, but the flavor will be slightly richer and deeper.
Can I skip the white chocolate?
Absolutely. The biscotti are delicious plain or dipped in dark chocolate.
Why bake twice?
The second bake removes moisture, creating the crisp texture biscotti are known for.
Can I add mix-ins?
Yes. Chopped candied ginger or white chocolate chips make excellent additions.
Do they get harder as they cool?
Yes. Gingerbread Biscotti firm up significantly after cooling.
Conclusion
Gingerbread Biscotti combine classic holiday spice with the satisfying crunch of a twice-baked cookie. Dipped in white chocolate and sprinkled with festive toppings, they make a beautiful addition to cookie trays and edible gift boxes.
Whether enjoyed with morning coffee or evening tea, Gingerbread Biscotti deliver warmth, spice, and holiday cheer in every bite. Add them to your seasonal baking tradition-you'll be glad you did.
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