Why You’ll Love These
It’s loaded with gingerbread holiday flavors and has the perfect crunch. It’s not too hard, which I prefer in a biscotti. Biscotti is one of the easiest cookies to make. The recipes usually make a lot too! This recipe does not require an electric mixer. Just two bowls and some whisking and stirring. You don’t need a cup of coffee to enjoy one, but it sure does enhance the pleasure of this crunchy cookie! Looking for more Christmas desserts? Try our gingerbread cookies, spiced gingerbread loaf, eggnog cookie recipe, or classic shortbread cookies.
Key Ingredients
To make this easy gingerbread biscotti, you will need the basic gingerbread spices. (see the recipe card for a full list of ingredients)
Gingerbread Spices – Cinnamon, freshly grated nutmeg, molasses, ginger, and cloves.
How to Make Simple Gingerbread Biscotti
Preheat the oven to 375F. Line a large baking sheet with parchment paper or a silicone mat. Set aside. Mix the melted butter, sugar, eggs, and molasses in a large bowl, combining well. Whisk together the all-purpose flour, salt, baking powder, ginger, cinnamon, cloves, and nutmeg in a separate bowl. Mix the dry ingredients together with the butter mixture, and continue to work it until thick dough forms. Divide the dough in half. Shape each half into logs about 10×3 inches. Place on the prepared baking sheet. Pat each log down to about 1/2 inch thick. The dough weighs 2.2 lbs. You can use a scale to help divide it into 1.1 lb pieces. Bake for 25 minutes. Remove from the oven (still, keep the oven on) and allow the biscotti logs to cool just long enough to handle. Carefully transfer logs to a cutting board. With a serrated knife, cut on the diagonal into 1/2″ slices. The diagonal will give you some longer pieces, but you can also cut straight across. Place back on the cookie sheet with the cut side down and bake again for 7-8 minutes, then turn each piece over and bake another 7-8 minutes. Transfer to a wire rack to cool completely. If desired, drizzle with melted white chocolate or your choice of icing. While updating this recipe, I decided to drizzle a thinner white chocolate topping. I used 1/2 cup of white chocolate chips and one teaspoon of vegetable oil. I placed them in a zip lock bag and microwaved them at 15-second intervals until almost completely melted. Then I snipped a small hole in one corner of the bag and drizzled over the biscotti and added some sprinkles. This is a great recipe to make several batches. Keep some for yourself and share some with friends and neighbors!
Tips
Measure the flour properly. Aerate, spoon, and swoop level.Use room-temperature eggs.Don’t worry about the melted butter cooking the eggs. Add the butter first then the sugar and that will help cool it down enough to keep the eggs from cooking.The dough weighs 2.2 lbs you can use a scale to help divide it into 1.1 lb pieces.I use a 21×15 inch large baking sheet that fits both dough logs perfectly.I shape the dough logs on parchment paper. It can be a sticky dough so you might want to dampen your fingers to pat it into shape.Use a serrated knife and carefully cut straight down without a sawing motion. Sawing will make them break on the ends.Make sure when slicing the biscotti log to keep your cuts the same size. Uneven cuts will result in uneven baking.Freshly grated nutmeg is my go-to choice! I promise you will notice the difference. But you can use ground nutmeg too.One of the nice things about making your own biscotti is baking them to your desired texture. If you like them softer in texture reduce the second and third baking times. If you like them harder increase those baking times.
Variations
Instead of a white chocolate drizzle, lightly dust the dough logs with powdered sugar before baking.Sprinkle some freshly grated nutmeg and chopped nuts, or sprinkles over the top of the melted chocolate.
More Delicious Biscotti Recipes
Recipe inspired by allrecipes.com
