If you’re someone who loves the warm, cozy flavors of the holidays, then you’ve absolutely got to try this Gingerbread Biscotti Recipe. It’s one of those treats that’s both crunchy and aromatic, perfect for dunking in your morning coffee or a cozy cup of tea. I remember the first time I made this biscotti — the smells of ginger, cinnamon, and molasses filling the kitchen instantly made it feel like the holidays. Keep reading because this recipe is just as delightful to make as it is to eat, and I can’t wait for you to try it!

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Why You’ll Love This Recipe

Warm, Inviting Flavors: Ginger, cinnamon, nutmeg, and molasses combine for that classic spicy-sweet gingerbread taste that’s impossible to resist.
Perfect Crunch with a Tender Bite: These biscotti are crispy enough for dunking but still gently soft inside, making every bite a little moment of joy.
Easy Two-Bake Process: I love how this method gives you that perfect biscotti crispiness without any fuss or guesswork.
Great for Gifting & Sharing: They keep beautifully and look stunning wrapped up for friends, family, or your holiday cookie exchange.

Gingerbread Biscotti Recipe - Recipe Step

Ingredients You’ll Need

This Gingerbread Biscotti Recipe uses some simple pantry staples that work beautifully together to create the perfect balance of spices and sweetness. I always recommend fresh spices for the best flavor punch and molasses that’s deep and rich, not overly processed.

Gingerbread Biscotti Recipe - Ingredients

Eggs: Room temperature eggs help everything come together smoothly and create that lovely light texture.
Molasses: Unsulfured molasses is key here for that dark, robust flavor typical of gingerbread.
Brown sugar: Adds caramel notes and moisture to balance the spices.
Olive oil: I like using olive oil here for a subtle fruity undertone and tender crumb.
Vanilla extract: Enhances all the warm spices and gives depth to the flavor.
All-purpose flour: The base for the dough, providing structure.
Baking powder: Just enough leavening to give a slight lift without ruining the biscotti’s crunch.
Spices (cinnamon, ginger, nutmeg, allspice): The holy quartet of holiday spice that makes this recipe sing.
Confectioners’ sugar: For a pretty dusting that adds a hint of sweetness on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve had fun playing around with this Gingerbread Biscotti Recipe over the years — it’s really forgiving and easy to make your own. Whether you want to pack in more spice, go gluten-free, or add a festive twist, here are some ways to customize.

Nutty Delight: I once tossed in chopped pecans for added crunch, and it took the biscotti to a whole new level of delicious.
Gluten-Free Version: Swap the all-purpose flour with a gluten-free blend that measures cup-for-cup for an allergy-friendly treat.
Chocolate Dipped: Drizzle melted dark chocolate over cooled biscotti for a decadently festive finish.
Extra Zesty: Add a teaspoon of orange zest to the dough — I discovered this trick one holiday season, and it gave a subtle citrus brightness that everyone loved.

How to Make Gingerbread Biscotti Recipe

Step 1: Whisk Together Your Wet Ingredients

Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat — this makes cleanup easy and prevents sticking. In a medium bowl, beat together the room temperature eggs, molasses, and brown sugar using a hand mixer until light and fluffy, about 1-2 minutes. This step is key because it helps dissolve the sugar and aerate the mixture for a lighter biscotti. Next, beat in the olive oil and vanilla for another minute to fully incorporate.

Step 2: Combine the Dry Ingredients and Form Dough

In a separate large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and allspice. Gradually add the dry mix into the wet ingredients, stirring just until everything is combined. Then, use your hands to bring the dough together — it should be slightly sticky but hold its shape well. I love getting hands-on here; it helps me feel the dough’s texture and know when it’s just right.

Step 3: Shape and Bake the Biscotti Log

Transfer your dough onto a lightly floured work surface. Roll it into a rectangle about 10 by 6 inches and roughly half an inch thick. Don’t worry if it’s not perfectly even — you’ll just want to avoid any super thin spots that might over-bake. Place the rectangle on your prepared baking sheet. Then, sprinkle or sift the confectioners’ sugar on top for a beautiful finish that will bake right into the top crust. Bake for 25 minutes or until it’s golden and set.

Step 4: Slice and Second Bake for Crunch

Once baked, let the log cool on the pan for about 10 minutes so it firms up but is still warm enough to slice without breaking. Use a sharp knife to cut the log crosswise into ¾-inch slices — this is where you want to be careful because even cuts ensure your biscotti bake evenly in the next step. I like to turn the biscotti so they stand on their cut sides on the baking sheet. Lower your oven temperature to 300ºF, then bake the slices for 10 minutes, flip them over, and bake for another 8-10 minutes until they’re crisp and golden. This two-stage baking process is what gives biscotti their signature crunch!

Pro Tips for Making Gingerbread Biscotti Recipe

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Pro Tips for Making Gingerbread Biscotti Recipe

Precise Slicing: Use a serrated knife and a steady hand to get even slices — this is the secret to perfect biscotti texture every time.
Don’t Overmix Dough: Mix until just combined so your biscotti stays tender inside, not tough or dry.
Spice it Up: Freshly ground spices make a huge difference here, so I recommend grinding your own if you can.
Cool Before Second Bake: Let the logs cool slightly to avoid crumbling when slicing — it’s saved me from many sad broken biscotti moments!

How to Serve Gingerbread Biscotti Recipe

Garnishes

I love sprinkling some extra confectioners’ sugar or even a little cinnamon-sugar blend over the biscotti before baking for that extra touch of sweetness and visual appeal. Sometimes, I’ll drizzle a bit of melted white or dark chocolate on top after cooling — it adds a gourmet vibe, especially around the holidays.

Side Dishes

These biscotti pair wonderfully with anything warm and cozy — think hot coffee with cream, spiced chai tea, or even a rich cup of hot chocolate. For a special brunch, I like serving them alongside fresh fruit and a creamy cheese platter to balance the spices.

Creative Ways to Present

For holiday gatherings, I arrange the biscotti in pretty mason jars or fill cellophane bags tied with festive ribbons. You can also create coffee-themed gift baskets with biscotti tucked in alongside gourmet coffee beans, creamers, and festive mugs — a thoughtful and delicious gift everyone will appreciate!

Make Ahead and Storage

Storing Leftovers

I store leftover biscotti in an airtight container at room temperature, and they stay fresh and crunchy for up to two weeks. If you live somewhere humid, make sure the container is truly sealed tight to keep moisture out — nothing ruins biscotti faster than sogginess!

Freezing

Freezing biscotti is a lifesaver when I want to prepare ahead. Just wrap them individually or layer them in a freezer-safe bag with parchment paper in between to prevent sticking. They freeze well for up to three months.

Reheating

To refresh your biscotti’s crunch after freezing or storage, pop them in a 300ºF oven for 5-7 minutes. This warms them through and brings back that satisfying crispness without drying them out.

FAQs

Can I use another type of oil instead of olive oil in the Gingerbread Biscotti Recipe?

Yes, you can substitute olive oil with vegetable oil, canola oil, or even melted coconut oil. Just keep in mind that olive oil adds a subtle fruity flavor that complements the spices well, but other neutral oils will work fine if you prefer.
How do I store Gingerbread Biscotti to keep them fresh?

Store your biscotti in an airtight container at room temperature for up to two weeks. Avoid humid places, and if storing longer, freeze them with parchment paper separating the pieces.
What makes biscotti crunchy, and how can I adjust it?

The twice-baked method creates that signature crunch by drying the cookies out. You can bake longer for an extra crunchy biscotti or reduce the second baking time if you prefer a softer bite.
Can I add nuts or chocolate chips to this Gingerbread Biscotti Recipe?

Absolutely! Chopped nuts like pecans or walnuts add delightful texture and flavor, and chocolate chips bring a sweet surprise inside. Just fold them into the dough before shaping.
Are these biscotti suitable for gifting?

Definitely! Their long shelf life and lovely festive flavors make them excellent homemade gifts. Wrap in decorative bags or boxes for a beautiful presentation.

Final Thoughts

This Gingerbread Biscotti Recipe has become a favorite for me, especially when I want something that’s festive, flavorful, and just a little bit special. Every time I make these, it’s like inviting a little holiday magic into my kitchen — and honestly, nothing beats dunking a crisp, spiced biscotti into a warm mug. I’m confident you’ll enjoy making (and eating) these just as much as I do, so don’t hesitate to give it a try — your cozy mornings and holiday gatherings will thank you.