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Gingerbread Biscott

Crispy Gingerbread Biscotti for Cozy Holiday Moments

Enjoy delightful crispy gingerbread biscotti, perfect for coffee or hot chocolate, bringing warmth to your winter moments.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 slices
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscotti
  • 2 1/2 cups plain flour Essential for structure; avoid cake flour for the perfect texture.
  • 1 tsp baking soda Helps the biscotti rise slightly; omit if using self-rising flour.
  • 1 tsp table salt Enhances the overall flavor of the biscotti.
  • 1 1/2 tsp ground cinnamon Provides that warm, spicy flavor we love in gingerbread.
  • 1 1/2 tsp ground ginger This is your key player for authentic gingerbread essence.
  • 3/4 tsp ground allspice Adds complexity to the flavor profile, enhancing the warmth.
  • 1/2 tsp ground cloves Contributes beautifully to the aromatic quality of the biscotti.
  • 1/4 tsp black pepper Introduces a subtle heat, deepening overall flavor.
  • 6 tbsp room-temperature unsalted butter Brings moisture and richness, making the biscotti tender.
  • 1 cup packed brown sugar Sweetness and a hint of sticky moisture for richness.
  • 2 large eggs Binds the dough together and adds a lovely richness.
  • 2 tsp vanilla flavoring Elevates the sweet aroma, tying the flavors together.
  • 2 tbsp unsulfured molasses Imparts the characteristically rich gingerbread flavor you crave.
  • 1–2 tbsp powdered sugar A delicate touch of sweetness and visual appeal.

Equipment

  • oven
  • mixing bowl
  • Baking sheet
  • Parchment paper
  • Electric mixer
  • serrated knife

Method
 

Step-by-Step Instructions for Gingerbread Biscotti
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it lightly.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, ginger, allspice, cloves, and black pepper.
  3. In a large bowl, beat butter and brown sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla flavoring and molasses until fully combined.
  5. Slowly add dry mixture to wet ingredients, folding in gently until a stiff dough forms.
  6. Shape the dough into two logs on the baking sheet, sprinkle with powdered sugar.
  7. Bake the logs for about 30 minutes or until set and lightly golden. Let cool for 15 minutes.
  8. Slice the logs into 3/4-inch pieces and arrange cut sides down on the baking sheet. Bake again for 10 minutes.
  9. Cool completely on a wire rack before storing in an airtight container.

Nutrition

Serving: 1sliceCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 30mgSugar: 5gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store gingerbread biscotti in an airtight container at room temperature for up to 2 weeks. A great treat for holiday gatherings.

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