Super-Duper Gingerbread Biscotti Recipe

Super-Duper Gingerbread Biscotti Recipe


(6 votes) 4 6

A favorite holiday flavor mixed with a classic Italian dessert makes this the perfect cookie for dipping into your eggnog or hot chocolate.

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  • 1 C. blanched almonds
  • 3/4 C. granulated sugar
  • 1/4 lb. butter
  • 1/2 C. dark molasses
  • 1/4 C. fresh, minced ginger
  • 3 eggs
  • 3 C. all-purpose flour
  • 1/2 Tbs. baking powder
  • 1 Tbs. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves

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Place the almonds in a baking pan and roast at 350 degrees for 10-15 minutes until golden. Allow the nuts to cool then chop and set aside. In a large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, one at a time, beating after each addition. Using another bowl, stir together the flour, baking powder, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend.

On two greased 12x15 inch baking sheets, using floured hands, pat the dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 degree oven until just browned at edges and springy to touch, about 25 minutes. Halfway through the baking turn the pans so they bake evenly. Allow biscotti to set on baking sheets until just cooled, then cut into long, 1/2-inch thick diagonal slices.

Arrange the slices close together on the baking sheets and bake again at 350 degrees until browned, 15-18 minutes. Transfer to racks to cool completely before dipping or storing.

Reviews (3)

  • My sister Shirley insisted I try this Gingerbread Biscotti; she said it was the most delicious gingery baked good she'd ever made, even though she was initially a bit dubious with the rather large amounts of spices called for. But she went on and on about how deeee-licious it was and insisted I make it, too. So, dutiful sister that I am, I made it today and boy, is she right! Tastes phenomenal and it's a nice break from traditional gingerbread. I did modify it for my vegan diet, though, substituting the appropriate amount of Ener-G egg replacement for the 3 eggs prescribed. No loss of texture or extraordinary flavor. I called my OTHER sister to insist she make it, too. This could be a new favorite dessert. I can't wait to dunk mine in some hot coffee!

    Flag as inappropriate travelanne  |  September 28, 2009

  • I have not baked these yet, but they sound so delish!!!Two of my favorites Gingerbread and biscotti, I will let you know tomorrow!!!

    Flag as inappropriate DebbieDDT  |  September 23, 2009

  • Got these from my brother the traveller of the globe, he said he gained ten pounds, so he had to bring me some. Thanks for this recipe.

    Flag as inappropriate HONEYBEAR  |  October 13, 2008

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