Gingerbread Biscotti is the perfect holiday cookie recipe. They’re crunchy, topped with white chocolate, and delicious dipped in a cup of coffee.
During fall and all of winter, you’ll find me making batches of homemade biscotti and this gingerbread biscotti is my favorite twist on the Italian-style cookie. Warm spices and white chocolate combine to make these crunchy cookies a new classic.
I love biscotti – it is my holiday weakness. I could eat one in the morning with my coffee, in the afternoon just for a snack, and at bedtime with my tea. I only make biscotti during the holiday season, so it is one of the treats I indulge in, and don’t feel one bit of guilt.
This gingerbread biscotti combines two of my favorite things: a classic crunchy biscotti with Christmas gingerbread cookies. They just look and taste like the holidays!
Easy Holiday Cookies
Biscotti are Italian cookies that are twice-baked. They’re very easy to make and the variations are endless! I’ve shared a few recipes before including a basic biscotti recipe with lots of tips and step-by-step photos.
The dough is so simple and, once mixed, you bake it in a log. Next, you slice it and bake the individual cookies again which dries them out and gives them the best crunchy texture. Perfect for dipping in coffee or tea.
For these gingerbread cookies, I add melted white chocolate for sweetness and decoration. It’s a gingerbread cookie meets biscotti combination that is the best way to bring some holiday cheer to your home. Plus, they keep well making them a great choice for all of your cookie platters and gifting.
- Softened butter
- All-purpose flour
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground cloves
Whisk the flour, salt, baking powder, ground ginger, cinnamon, and cloves in a mixing bowl.
With an electric mixer, beat sugar, molasses, and butter until light and fluffy. Add eggs one at a time, mixing until combined in between each addition.
Slowly add the dry ingredients to the wet mixture and mix until a thick dough forms. Chill the dough in the refrigerator for 30 minutes.
Form dough into a round ball on a lightly floured surface. Cut the ball in half and roll each into a log measuring 1/2″ thick and about 12″ long, 4″ wide. Place the logs on a parchment-lined baking sheet. Leave some space between them since they will spread a little as they bake.
Bake them at 350°F for 20 to 25 minutes and then let them cool completely.
While they cool, lower the oven temperature to 250°F. Slice logs diagonally. Place the slices cut-side up on the baking sheet.
Bake the gingerbread biscotti for 10 minutes, then flip and bake for another 10 minutes. Remove from oven and let cool completely before enjoying.
I like to melt white chocolate wafers and dip the tops of each cookie in melted chocolate. Dust with some ground nutmeg, cinnamon, or cloves for the finishing touch.
You could also drizzle a simple powdered sugar glaze over the top. Just mix confectioners’ sugar with water until it’s thick but still pourable.
Instead of dusting with spices, add white sprinkles or red and green sprinkles while the icing is wet.
Biscotti Recipe tips
When it comes to homemade biscotti, I’ve never met a recipe I didn’t love! However, for the holidays these gingerbread biscotti are always at the top of my baking list. Add them to yours, too, and you won’t be disappointed. Enjoy! XOXO San
More Biscotti Recipes
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My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
- 1/4 cup butter softened
- 1 cup sugar
- 1/4 cup molasses
- 3 eggs
- 2 3/4 cups flour
- 2 1/4 teaspoons baking powder
- 2 1/4 teaspoons ground ginger
- 2 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Whisk together flour, salt, baking powder, ground ginger, cinnamon, and cloves.
- With an electric mixer, beat sugar, molasses and butter until light and fluffy. Add eggs one at a time until combined.
- Slowly add dry ingredients to the wet mixture until a thick dough forms. Chill in the refrigerator for 30 minutes.
- Flour a clean surface and form dough into a round ball. Cut in half with a sharp knife. Roll each half into a log measuring 1/2" thick and about 12" long, 4" wide. Transfer to the parchment lined baking sheet. They will spread just a little so leave a couple inches between each log.
- Bake for 20-25 minutes. Let cool completely.
- Heat oven to 250°F. Slice logs diagonally. Lay each slice flat on the baking sheet and bake for 10 minutes, then flip and bake for another 10 minutes. Remove from oven and let cool completely before enjoying.
- Optional topping: melt white chocolate wafers for dipping the cookies. Dust the tops with nutmeg for a finishing touch.