Best Gingerbread Biscotti Recipe (2024)

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There are few flavors that spark the feeling of the holidays like gingerbread. This recipe for gingerbread biscotti is the BEST. It is full of warm, seasonal spices like cinnamon and nutmeg.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in myclassic gingerbread cake recipe and mygingerbread molasses cookiesrecipes. For ease of browsing, you can find all of my gingerbread recipes in one place.

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Biscotti are the perfect option for mailing holiday cookies to far away friends and family. They are sturdy and not prone to breaking. Also, everyone loves getting cookies in the mail.

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Why you should make this recipe

  • Perfect for holiday gatherings– A great addition to Christmas cookie platters or parties. The recipe makes 3 dozen, enough to share with friends and family.
  • Sturdy– Biscotti are a very sturdy cookie, so they are the ideal cookie to ship because they will not break.
  • Make ahead– This gingerbread biscotti can be made ahead. It will keep in an airtight container for over a week.

Gingerbread Biscotti

Gingerbread is by far my favorite holiday flavor. I don’t shy away from the spices, I like a strong gingerbread flavor. These biscotti have a hefty amount of spices in them, but they are not overpowering.

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Biscotti recipes are similar to making any other cookie, except for the second bake. Which is why they are called biscotti – it translates as twice cooked.

I debated about topping these twice baked cookies with coarse sanding sugar for a bit of sparkle, but in the end, decided against it. Instead, I dusted them with powdered sugar to get the crackled effect that you get with crinkle cookies.

Perfect for the holidays, these biscotti, full of gingerbread spices, would be a wonderful homemade gift that anyone would love to receive.


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  • All-purpose flour– The regular flour you have in the pantry. Weighing your flour is the most accurate way to measure.
  • Butter– Use unsalted butter so you can control the amount of salt in your baked goods.
  • Eggs– Provide moisture and structure to the dough. Large eggs are the standard in most recipes.
  • Baking powder + baking soda– Gives the biscotti a bit of lift and helps the dough spread just the right amount.
  • Spices – Sea salt, ground cinnamon, ground ginger, ground allspice, ground nutmeg, ground cloves, ground black pepper
  • Sugar + Brown sugar– This combination gives the biscotti a more complex flavor.
  • Vanilla– Common ingredient in almost all baked goods.
  • Molasses– Dark molasses, not blackstrap.
  • Powdered sugar – For dusting the tops.

How to make

As with any and all recipes, read it through before you begin. Gather all of your ingredients and measure everything ahead of time. This is your “mise-en-place“. You want to make sure you have everything you need BEFORE you begin.

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  1. Measure the spices and flour, then whisk them together. In the bowl of a stand mixer, combine the butter, sugars and eggs. Add in vanilla and molasses.
  2. Add the flour mixture into the molasses mixture and mix until just combined. It will form a slightly stiff dough, be careful not to overwork it.
  3. Remove the dough from the bowl of the mixer and shape it into two even loaves.
  4. Dust the tops of the loaves with powdered sugar. Slide them into the oven to bake.
  5. After you’ve sliced the biscotti, lay them on their sides and slide them back into the oven for another 10 – 12 minutes for the second bake.
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This gingerbread biscotti is very easy to make and a great recipe to start with if you’ve never made biscotti before. If you really love cinnamon, another easy recipe to try is my cinnamon biscotti.

How to slice biscottiwithout breaking

The key to slicing biscotti without breaking them is a two-parter. First, you must be gentle. They will be warm when you are slicing them. Let them cool enough to handle before trying to slice.

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If you try to cut biscotti when they are too warm, they will break apart. The other issue to consider is using the proper knife for the job. The wavy edge knife that I’m using in the photo is my go-to serrated knife. The blade is thin enough to slice through biscotti and other delicate items without breaking them.

Another helpful tip is to avoid too much “sawing” through the cookie. Position the front of the blade where you want to start cutting and slice through in a smooth motion. Don’t apply too much downward pressure – let the knife do the work.

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Pro Tip: If you want to make your biscotti extra crunchy, let them dry out after baking in a warm oven for 20 – 30 minutes with the door barely cracked open.

Gingerbread biscotti Q&A

Can you freeze biscotti?

Yes! Biscotti freezes really well. If freezing, do not dust with powdered sugar. Wrap tightly in plastic wrap and freeze for up to 3 months.

Can I ship biscotti in the mail?

Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.
Check out my guide onhow to ship cookies without breakingfor helpful tips!

Can you freeze biscotti dough?

Absolutely. Wrap the dough tightly in plastic wrap and store in an airtight container for 3 months.

Variations and substitutions

  • Add 1/2 cup mini chocolate chips for extra sweetness.
  • Orange pairs nicely with gingerbread biscotti, add 1 – 2 tbsps. of orange zest to the wet ingredients.
  • Add 1/2 cup of your favorite dried fruit to the gingerbread dough.

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Yield: 3 dozen

Gingerbread Biscotti

Best Gingerbread Biscotti Recipe (9)

Full of warm spices, these gingerbread biscotti are perfect for holiday cookie exchanges as well as homemade gifts for friends and family.

Prep Time25 minutes

Cook Time45 minutes

Total Time1 hour 10 minutes


  • 2 1/2 cups all-purpose flour // 300 g
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1 Tbsp. ground ginger
  • 3/4 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground black pepper
  • 8 Tbsp. unsalted butter, melted and cooled // 1 stick // 113 g
  • 3/4 cup light brown sugar // 150g
  • 1/4 cup granulated sugar // 50g
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 Tbsp. unsulfured molasses
  • 3 Tbsp. powdered sugar (for dusting)


  1. Preheat oven to 350°F // 180°C. Line baking sheets with parchment paper or silicone baking mat.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, cloves and black pepper. Set aside.
  3. In the bowl of a stand mixer, combine butter, sugars and eggs. Mix to combine.
  4. Add vanilla and molasses, mix to combine well. Scrape down bowl.
  5. Add flour mixture and mix until just combined. Remove dough from mixer bowl and divide in half. Using lightly floured hands, form dough into two equal logs roughly 3 inches wide and 12 inches long.
  6. Dust with powdered sugar and bake for 30 minutes, rotating tray halfway through if you do not have a convection oven.
  7. Remove from oven and cool for 10 minutes, or until cool enough to handle comfortably. Transfer biscotti loaf to cutting board and slice into 1/2" slices.
  8. Place biscotti, cut side down, back on baking sheet and bake for an additional 10 - 12 minutes, until crunchy.
  9. Cool on wire rack. After completely cooled, store in airtight container for up to 10 days.

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Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 87Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 113mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

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Best Gingerbread Biscotti Recipe (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 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.

Should you chill biscotti dough 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? ›

Before placing the biscotti in an airtight container, line it with paper towels. This helps absorb any excess moisture that may seep into the biscotti, keeping it crispy. 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.

Can you overmix biscotti dough? ›

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.

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.

Why does my biscotti crumble when I slice it? ›

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.

Why are my biscotti not crunchy? ›

If your biscotti are too soft then it is likely that the cookies were not baked for long enough second time around. If your biscotti slices are around 1/2cm/1/4 inch thick then they should only need around 20 minutes in an oven preheated to 180c/350F to dry out sufficiently.

Are cantucci and biscotti the same thing? ›

Biscotti cookies, also known as cantucci, are traditional Italian cookies. They are known for their long shelf life and crisp texture. They can be enjoyed with coffee or tea, dipped in wine, or used as a dessert topping.

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 is the English name for biscotti? ›

cookie [noun] (American) a biscuit.

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.

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.

Why are my biscotti so hard? ›

The answer's in the name: “bis” (twice) + “cotto” (cooked). Biscotti are made by part-cooking a sort of flat loaf. That loaf is sliced into individual cookies and baked again until hard and crisp. And that hardness is sort of the point.

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.

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.

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.


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