Gingerbread Biscotti

Our Gingerbread Biscotti spill from a red tartan lunch tin. Left: The same biscuits sit on the edge of a red-and-white teacup and saucer.

With Gingerbread Biscotti, double the enjoyment of a favorite brew. Hazelnuts, cranberries, and crystalized ginger feature in these crunchy Italian biscuits coated with melted white chocolate.

Gingerbread Biscotti
Makes approximately 36 biscotti
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup firmly packed dark brown sugar
  • ⅓ cup unsalted butter, melted
  • ¼ cup molasses (not blackstrap)
  • 1½ teaspoons orange zest
  • 3¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 2 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ cup toasted chopped hazelnuts
  • ⅓ cup finely chopped crystalized ginger
  • ⅓ cup finely chopped sweetened dried cranberries
  • 12 ounces white chocolate baking bars, finely chopped (approximately 2 cups)
  • 2 teaspoons coconut oil
  • Garnish: finely chopped sweetened dried cranberries, finely chopped crystalized ginger
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, granulated sugar, brown sugar, melted butter, molasses, and orange zest; beat at medium speed until well combined, about 2 minutes, scraping down sides of bowl as needed.
  3. In a large bowl, whisk together flour, baking powder, ground ginger, cinnamon, salt, nutmeg, cloves, and allspice. With mixer at low speed, gradually add flour mixture to egg mixture, beating just until combined and scraping down sides of bowl as needed. Fold in hazelnuts, crystalized ginger, and cranberries.
  4. Divide dough in half; shape each into a 10x3-inch rectangle. Place rectangles on prepared pan 2 to 2½ inches apart.
  5. Bake until lightly golden, about 20 minutes. Let cool on pan for 10 minutes.
  6. Line 2 separate baking sheets with parchment paper.
  7. Transfer one rectangle to a cutting board. Using a serrated knife, cut cross-wise into 18 slices (each approximately ½-inch thick). Place slices, cut side down, on prepared pans. Repeat with remaining rectangle.
  8. Bake until toasted and golden, about 15 minutes, turning slices every 5 minutes (biscotti will continue to crisp as they cool). Let cool on pan for 2 minutes. Transfer to a wire rack, and let cool completely.
  9. Line 2 baking sheets with parchment paper; lightly spray parchment with cooking spray.
  10. In a medium, heatproof, shallow bowl, combine white chocolate and coconut oil. Microwave on high in 10-second intervals, stirring between each, until mixture is melted and smooth.
  11. Dip tops of cooled biscotti in melted white chocolate mixture. Garnish with cranberries and crystallized ginger, if desired. Place dipped biscotti on prepared pans; refrigerate until set, about 20 minutes.


Previous articleGingerbread-Pear Trifle
Next articleGingerbread Bundt Cake with Buttermilk Glaze


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.