Gingerbread Biscotti

Gingerbread biscotti have the best crunchy and crumbly texture and are loaded with festive holiday flavors of cinnamon spice and everything ice. The easy cookie dough comes together with a few simple ingredients and is twice-baked to crisp perfection. They are perfect for dunking in a hot drink like coffee, tea, or hot chocolate. Plus, these Italian cookies store well and last for weeks, but you might want to make a double batch because there are usually finished way before their expiration date.

Why You’ll Love Gingerbread Biscotti

• The best crunchy texture. Some people might turn away from biscotti due to their dry, crunchy texture, but this hardness is something that we love. Because of it, biscotti travel well, don’t break easily, and stay fresher longer (you can store them for up to 2 weeks at room temperature!). They are the perfect holiday cookies to gift to family friends in a Holiday Cookie Box or on any occasion.
• Healthier than most other cookies. Compared to our favorite popular cookie recipes, biscotti is a healthier choice. It contains less fat and sugar than most other sweets, so it's a dessert you can feel good about eating. Pairing it with a great hot beverage and enjoy.
• They’re easy to make. Making biscotti does require a few steps as it is a cook that is twice-baked. But despite these extra steps, it's a relatively easy recipe to make with simple ingredients and straightforward instructions. Plus, they might even be better than the Starbucks gingerbread biscotti!

Ingredients and Substitutions

To make this easy Gingerbread Biscotti, you will need the following ingredients (full quantities in recipe card below):

• eggs
• molasses
• brown sugar
• olive oil
• vanilla extract
• all-purpose flour
• baking powder
• holiday spices - cinnamon, ground ginger, ground nutmeg, and ground allspice.
• confectioners’ sugar - optional, for sprinkling on top.

You will also need measuring cups and spoons (or kitchen scale), mixing bowls, hand mixer (or stand mixer), large half sheet baking pan, and a wire cooling rack.

How to Make the Best Gingerbread Biscotti

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, add eggs, molasses, and brown sugar. Use an electric hand mixer on medium speed, and beat together until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla and beat together for another minute.
3. In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and allspice. Gradually stir in the wet ingredients, until just combined. Bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.

4. Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick. Transfer to the lined baking sheet and sift or sprinkle confectioners’ sugar on top.
5. Bake for 25 minutes, until golden brown.
6. Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer the log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.

7. Reduce the oven temperature to 300F. Place the biscotti back on the lined baking sheet (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
8. Allow biscotti to cool on the baking sheet for 5 minutes, then transfer to a wire cooking rack to cool down completely before serving.

More Cookie Recipes

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Recipe

Gingerbread Biscotti

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5 from 1 review

• Author: Sam Hu | Ahead of Thyme
• Total Time: 1 hour
• Yield: 14-16 cookies
• Diet: Vegetarian

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Description

Gingerbread biscotti have the best crunchy and crumbly texture, are loaded with festive holiday spices, are easy to make, and stores well for weeks. 

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Ingredients

• 2 large eggs, at room temperature
• 2 tablespoons molasses, unsulfured
• ¾ cup brown sugar
• ¼ cup olive oil
• 1 + ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½  teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 tablespoons confectioners’ sugar

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Instructions

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, add eggs, molasses, and brown sugar. Use an electric hand mixer on medium speed, and beat together until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla and beat together for another minute.
3. In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and allspice. Gradually stir in the wet ingredients, until just combined. Bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
4. Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick. Transfer to the lined baking sheet and sift or sprinkle confectioners’ sugar on top.
5. Bake for 25 minutes, until golden brown.
6. Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer the log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
7. Reduce the oven temperature to 300F. Place the biscotti back on the lined baking sheet (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
8. Allow biscotti to cool on the baking sheet for 5 minutes, then transfer to a wire cooking rack to cool down completely before serving.

Notes

Even cuts: When cutting your biscotti after the first bake, pay careful attention to the angle of your knife and the width of the cookies. Uneven cuts will give you unbalanced cookies that become over-or under-baked (or both)!

How to store: Biscotti last longer than most cookies. You can store them at room temperature for up to two weeks. Keep gingerbread biscotti inside a cookie tin, with parchment paper separating layers of cookies. Be sure to let the cookies cool completely before storing.

How to serve: Eat your biscotti the right way — with coffee, tea, hot chocolate, or milk. Biscotti are supposed to be hard, but they will soften up right away with a good drink.

How to adjust the texture: Gingerbread biscotti is crunchy and slightly hard but still soft enough for an easy bite. You can bake these to the texture that you like. For extra crunchy and dry biscotti, bake them longer, for softer ones, then bake them for less time.

How to freeze: Transfer the cooled biscotti to an airtight container or a freezer bag and squeeze out as much air as you can. Freeze the cookies for up to 3 months. When ready to eat, let it thaw at room temperature first

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Cookies
• Method: Bake
• Cuisine: Italian

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