Gingerbread Biscotti
Twice-baked gingerbread biscotti bursting with warm spices of ginger, cinnamon, and cloves, perfect for holiday dunking and gifting.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour 360 g
- 1 cup granulated sugar 220 g
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter room temperature (225 g)
- 1 cup light molasses 225 g
- 2 large eggs room temperature
Topping
- 0.5 cup sliced almonds
Instructions
Dry Ingredients
- Preheat oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together all-purpose flour, granulated sugar, ground ginger, ground cinnamon, ground cloves, salt, baking powder, and baking soda.
Wet Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, cream unsalted butter and light molasses on medium speed. Add eggs one at a time until combined.
- Reduce mixer speed to low and add dry ingredients in three additions, mixing until just combined. The dough should be thick and slightly sticky.
- Divide dough in half and shape each into a 7-inch long, 1.5-inch wide log on the prepared sheet. Press sliced almonds on top.
Baking
- Bake for 25 minutes, or until logs are slightly firm to the touch. Remove from oven and reduce temperature to 300°F (150°C). Let logs rest on the baking sheet for 15 minutes.
- Slice logs diagonally into 1/2-inch thick biscotti. Arrange cut sides down and bake for an additional 20–25 minutes, rotating halfway, until crisp and golden.
Notes
In my first test batch, I noticed the dough was stickier than expected—using a bench scraper and lightly floured hands kept it manageable without adding extra flour.
During the second bake, lowering the oven temperature to 300°F helped prevent the logs from browning too quickly, enhancing the molasses fragrance.
For the crispiest biscotti on day three, I stored them with a piece of crusty bread in an airtight container which remarkably maintained their crunch.