The Very Best Gingerbread Biscotti Recipe
Homemade Gingerbread Biscotti is so easy to make….with warm spices and big crunch! It’s the perfect companion for your morning coffee and a great gift for the holidays. This is, by far, the BEST Biscotti recipe ever made.
Soooo, I think I’ve watched Christmas Vacation every night for the past two weeks. It’s one of those movies that I know so well I can actually work and still know absolutely everything that’s going on with the Griswold’s. I, also, take notes on how to properly “christmas” for the next year. The solution….more lights. 🙂
But for this year, I’m recreating a ton of old favorites like these Gooey Butter Cookies and all the biscotti. I like to have a few varieties on hand to satisfy my indecisiveness and this Gingerbread Biscotti is seriously the best thing ever.
The warm spices are bright but not overpowering and make your house smell amazing while baking. I drizzled my biscotti with melted chocolate and sprinkled with chopped crystalized ginger for an extra pop of flavor.
Biscotti, or biscotti cookies, are also known as Cantucci…..which is an Italian almond biscuit. The word “Biscotti” means twice baked and that’s exactly what this cookie is….a twice baked cookie. But don’t let that scare you away….Biscotti are incredibly easy to make from scratch and take almost no time at all.
This recipe is made with the spices you find in traditional gingerbread with a light hint of molasses. It’s the perfect Christmas-y treat for your morning coffee all season long.
HOW TO MAKE IT
The process of making the best biscotti is really very simple following just a few easy steps:
- Mix the flour, spices, sugar, baking powder and baking soda together in a bowl.
- In a small bowl, whisk together eggs and other flavorings such as vanilla, molasses, chocolate, etc.
- Add the egg mixture to the flour mixture and combine to form a dough.
- Shape the dough into a ball and divide in half.
- Shape the dough halves into 12 inch long logs approximately 2 inches wide. Be sure the logs are at least 3 inches apart because the dough will spread during baking.
- Bake the biscotti for 45 minutes at 350 degrees.
- Remove the biscotti from the oven and allow to cool for 10 minutes.
- Cut the logs on a bias approximately 1/2 inch wide to form the biscotti.
- Arrange the biscotti slices but side down on a baking sheet and return to the oven for 10 minutes.
- Flip the biscotti over and bake for an additional 10 minutes.
- Cool to room temperature and decorate as desired.
HOW TO KEEP BISCOTTI CRISP
Allow your biscotti to dry completely before storing. I like to leave mine on the cooling rack overnight to ensure all the moisture has evaporated before moving to an airtight container.
You can store your biscotti at room temperature in an airtight container for up to 2 weeks.
HOW TO MAKE IN ADVANCE
You can make the biscotti dough up to 24 hours in advance and store in the refrigerator wrapped tightly in plastic wrap. Allow to come to room temperature before shaping into logs and baking.
You can also freeze Biscotti dough wrapped tightly in plastic wrap and then in foil for up to 1 month. Allow to thaw completely before forming into logs and baking.
INGREDIENTS YOU WILL IT
This easy Gingerbread Biscotti recipe has the very same ingredients I use in this Gingerbread Cookie recipe. I even included a splash of balsamic vinegar for the extra oomph that every seems to love. It’s totally my secret ingredient…..that’s not so much a secret anymore.
Here are the ingredients in Gingerbread Biscotti:
- All purpose flour
- baking powder
- baking soda
- ground ginger
- balsamic vinegar
You can top your Gingerbread Biscotti with just about anything you want….I started with an Eggnog frosting but I felt the flavors were too similar and it didn’t offer up much of a contrast so I ended up drizzling with melted dark chocolate and then sprinkling with finely chopped crystalized ginger.
If you’re not a huge crystalized ginger fan, or have a hard time finding it, you can totally skip it or substitute chopped hazelnuts, mini chocolate chips or festive holiday sprinkles.
If you’re looking for a few festive drink recipes to serve with your Gingerbread Biscotti you should try these favorites:
- Easy Blender Eggnog is like no other eggnog you’ve ever tasted. BEST EVER.
- Boozy Peppermint Mocha Coffee, soooo easy and sooo addicting.
- This easy Hot Cocoa Mix would be a great gift with a tin of biscotti
- How festive is this Apple Chai Hot Toddy!?!?
Need a few more Gingerbread inspired recipes to get you through the holidays? Try THESE!
- Easy Gingerbread Cheesecake is as impressive as it sounds….so good.
- Classic Gingerbread Cookies are always a hit!
- This Gingerbread Coffee Cake is totally brunch perfect!
- Simple Gingerbread Scones are always a win.
- Super easy Gingerbread Baked Oatmeal….healthy and hearty.
- My favorite Gingerbread Cheesecake Smoothie….ready in minutes.
- Hellooooo Gingerbread Blondies!
Looking for even more easy family friendly recipes? Go follow us over on Instagram!
The Very Best Gingerbread Biscotti Recipe
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 teaspoon kosher salt
- 3 large eggs room temperature
- 1 tsp balsamic vinegar
- 2 tbsp molasses
- 12 ounces dark chocolate melted I used Ghirardelli Melting Wafers but you can use chopped dark chocolate, not chips
- 1/4 cup finely chopped crystalized ginger
- Preheat oven to 350 degrees
- In the bowl of an electric mixer, stir the flour, baking soda, baking powder, sugar and salt until combined.
- In a small bowl, whisk together the eggs, vinegar and molasses. Add the egg mixture to the dry ingredients and beat until a dough has formed.
- Turn the dough out onto a lightly floured surface and form into a ball.
- Divide the ball in half and form each half into a log measuring approximately 12 inches long and 2 inches wide.
- Place the logs on a baking sheet lined with parchment and lightly floured about 3 inches apart.
- Bake the dough on the middle rack for 40 minutes or until they are firm all over. Remove the logs from the oven and let cool for a few minutes.
- On a cutting board, slice the logs on a diagonal about 1/2 inch thick. Place the slices back on the baking sheet and bake them for 10 minutes on each side or until golden.
- Cool the biscotti to room temperature and then, using a pastry bag or ziplock bag with the tip cut off, drizzle the melted chocolate all over the biscotti. Immediately sprinkle with the chopped ginger.
- Allow to cool so the chocolate sets. Store in an airtight container.