Desserts

Gingerbread Biscotti Recipe

These gingerbread biscotti are the perfect holiday treat to dunk in your favorite hot beverage. Crystallized ginger, pecans, orange zest, and spices create the perfect crunchy, chewy, sweet, and spicey biscotti.

Have I mentioned I have a thing for gingerbread…anything? I have made this gingerbread biscotti recipe 4 times already. As gifts, but mostly to keep an ongoing stash in my cute holiday cookie jar in my kitchen. These disappear fast, especially when family and friends are in town!

These biscotti can be made in no time at all; it’s easy, and the aroma that fills your kitchen is incredible. Better than a holiday candle!

And here is a fun fact. A whole new flavor and texture sensation happens after you dunk them in your favorite hot beverage. I’ll spare you the descriptive details..it’s time to bake up a batch of biscotti and see for yourself. I would make a double batch if I were you, though.

Ingredients, Substitutions, And Variations

Don’t shy away from the long list of ingredients. They come together fast, and they are so worth it. Here are a few notes about some of the ingredients

All-purpose flour ~ I have not tried this recipe with other flour alternatives.

Butter ~ unsalted

Brown sugar~ Dark brown can be substituted; however, it will create a darker and richer cookie. Both work well.

Eggs~ act as the binder

Spices ~ ginger, cinnamon, allspice, and ground cloves. If you’re not a fan of some of these, you can omit and add in more of what you do. I love a spicy cookie, so I’m pretty generous with the spices.

Crystalized ginger ~ It’s chewy, spicy, and sweet. Feel free to substitute any dried fruit of your choice, such as apricots, cherries, or cranberries, or omit it altogether. Mini-white or dark chocolate chips are a great addition, too.

Pecans ~ Go nuts, and use whatever you prefer! Almonds, walnuts, pistachios, cashews, or even a combination. Or omit.

Molasses ~Regular molasses is recommended. Blackstrap molasses can be bitter.

Orange zest ~ Can omit or substitute lemon zest. Orange pairs perfectly with gingerbreads.

Powdered sugar & orange juice ~ This is for the glaze drizzle. Optional. Melted white or dark chocolate can be used.

How To Make Gingerbread Biscotti

  1. In a stand or hand mixer, combine the flour, spices, baking soda, baking powder, and salt. Mix thoroughly. Add in the pecans and crystallized ginger, and give a quick mix.
  2. In another small bowl, combine eggs, melted and cooled butter, maple syrup, orange zest, and molasses, and whisk until well combined.
  3. With the mixing running at low speed, slowly add the molasses mixture to the flour mixture. Continue to mix until everything is incorporated. The dough will be thick and slightly sticky. Shape the dough into a disc and cut it in half. You want two equal portions.
  4. Using your hands, shape the dough into two 10-inch long logs, about 1 1/2 inches wide. Place logs on a baking sheet lined with parchment paper or a Silpat, and bake at 350 degrees for 15-20 minutes.
  5. Remove from oven and let cool, about 30 minutes. It should be firm enough to slice. Using a serrated knife, cut each log into 1/2 to 1-inch slices. Now for the second bake, for about 10 minutes. The biscotti will firm up and get crispy as they cool.
Instruction photo on how to form biscotti logs

Why You’ll Love This Gingerbread Biscotti Recipe

  • Make ahead. Make the dough and freeze it until ready to shape and bake. Or make and bake them; they will stay fresh at room temperature in an air-tight container.
  • They are forgiving, meaning they can be baked to your liking. Chewy, crunchy, or somewhere in the middle
  • No need to chill the dough, which makes these cookies come together fast.

Biscotti being dipped into coffee

Other gingerbread recipes or holiday treats you may enjoy

Gingerbread Banana Muffins ~ Healthy

Pumpkin Gingerbread Bars

Bourbon Espresso Pecan Tassies

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Gingerbread Biscotti Recipe


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  • Author: Teri Wallingford

Description

These gingerbread biscotti are the perfect holiday treat to dunk in your favorite hot beverage. Crystallized ginger, pecans, orange zest, and spices create the perfect crunchy, chewy, sweet, and spicey biscotti.


Ingredients

Scale

2 1/3 cups flour, plus more if needed

2/3 cup brown sugar

1/4 to 1/3 cup chopped crystallized ginger

1 cup finely chopped pecans

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoon ginger

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoons ground cloves

3 tablespoons molasses

2 eggs

2 teaspoons maple syrup

6 Tablespoons butter

2 teaspoons orange zest

Glaze ~ optional

2 teaspoons orange juice

1 cup powdered sugar


Instructions

Preheat an oven to 350 degrees F Line a cookie sheet with parchment paper or a Silpat.

  1. Combine the flour, spices, baking soda, baking powder, and salt in a stand or hand mixer. Mix thoroughly. Add in the pecans and crystallized ginger, and give a quick mix.
  2. In another small bowl, combine eggs, melted and cooled butter, brown sugar, orange zest, and molasses, and whisk until well combined.
  3. With the mixing running at low speed, slowly add the molasses mixture to the flour mixture. Continue to mix until everything is incorporated. The dough will be thick and slightly sticky. If the dough is too wet and not forming a ball, add more flour, 2 tablespoons at a time.
  4. Shape the dough into a disc and divide into two equal portions. Shape the dough into two 10-inch long logs, about 1 1/2 inches wide.
  5. Place logs on a baking sheet lined with parchment paper or a Silpat, and bake at 350 degrees for 15-20 minutes. Remove from oven and let cool, about 30 minutes. It should be firm enough to slice. Using a serrated knife, cut each log into 1/2 to 1-inch slices.
  6. Now for the second bake. Place the biscotti flat and bake for another 10 minutes, flipping over halfway through the cooking process. For a crispier texture, bake for 15 minutes. The biscotti will firm up and get crispy as they cool.
  7. Optional ~ combine 1 cup of powdered sugar and 2 teaspoons of fresh orange juice when cooled. You can add more or less orange juice depending on how thick or thin you want your glaze.

 

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