Gingerbread Biscotti

Gingerbread Biscotti


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These gingerbread biscotti are perfect for your holiday parties, and they make a perfect gift! Serve these with a freshly brewed mug of espresso and enjoy by the fire.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 stick butter, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 3 tbsp molasses
  • 2 1/3 cups all purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice
  • ¼ tsp ground nutmeg

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Preheat oven to 325 degrees. In a large bowl, cream butter and sugar in bowl with a mixer until light and fluffy.  Mix in eggs and molasses. 

In a separate bowl, combine all dry ingredients. Fold dry ingredients into wet ingredients and mix until dough is formed. 

Dust hands with flour and form dough into a log and transfer to a parchment lined baking sheet. Flatten dough into a long rectangle, about 3/4 inch thick. Bake for 35-40 minutes or until lightly browned and crisp on the edges. Remove from oven and allow to cool slightly. Slice into 1/2 inch thick slices and transfer cookies back to the baking sheet, laying them on their sides. Reduce oven temperature to 300 degrees and bake cookies for an additional 25-30 minutes, until biscotti are lightly toasted and dry.

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