Gingerbread Biscotti



I love biscotti. What is not to love about something that has a delightful crunch, feels like a treat but isn’t TOTALLY horrible for you, and is easy to make? I used to make different kinds of biscotti fairly regularly but for whatever reason (life), that is no longer the case. Last weekend after we put up our Christmas tree, the kids and I officially ushered in the season by making these together. Bonus: approximately every other time Ian mentioned these (which was a lot) he referred to them as “sbigotti,” which is insanely adorable.

I made these last year and added notes to myself to up the ginger and dip or drizzle them in white chocolate. When it came to this year, adding the ginger was easy enough but laziness kicked in when it came to the dipping and drizzling. Instead, I just stirred in white chocolate chips (one of Deb’s suggestions anyway), which worked out just fine. My ultimate version of these would be nuts stirred in and then a white chocolate drizzle but, apart from laziness, I keep breakfast treats the kids eat outside our home nut-free. Last year I decided against dipping them in cinnamon-sugar (why?) but this year I went full speed ahead on that front. I did have a fair amount of leftover cinnamon-sugar, but I see no issue there.


As mentioned, these are incredibly easy to make, which makes the payoff even better. They are warmly spiced and perfect with a cup of tea, coffee, hot chocolate, or…gogurt. 😉 Because they keep so well, they’d be perfect to give to friends and family as holiday gifts, too.

Gingerbread Biscotti

  • 15 minutes (active)
  • 45 minutes
  • about 30 biscotti


  • 2 cups + 2 Tbsp. flour (I used half all purpose and half white whole wheat)
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 2.5 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • a couple grinds of black pepper
  • 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 7 Tbsp. unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1-1/3 cup chopped nuts or white chocolate chips (optional)
  • 1 large egg white
  • Cinnamon-sugar topping (optional)
  • 1/4 cup granulated sugar
  • 1 Tbsp. ground cinnamon


  1. Heat oven to 350°F and line two baking sheets with parchment paper or a silicon baking mat.
  2. In a large bowl, stir together the flour, baking powder, spices, pepper, and salt. In a medium bowl, whisk together sugars, butter, 2 large eggs and vanilla. Add wet ingredients and nuts or chocolate (if using) to dry mixture, stirring to combine. The dough will be a little soft and sticky.
  3. Divide dough in half. Using floured hands, transfer first half to the center of a prepared baking sheet; form it into a slightly flatted log about 10"x3" (you can change this based on whether you want smaller/shorter biscotti or taller biscotti). Repeat with second half of dough. Whisk the egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log.
  4. Bake logs until golden brown all over, about 25 minutes. Transfer tray to cooling rack; let cool about 20 minutes, until lukewarm. Gently transfer each log to a cutting board. Use a sharp serrated knife and cut the logs on the diagonal into 1/2-inch wide slices. If using cinnamon-sugar, stir the two together and dip both cut sides in the mixture.
  5. Arrange slices, a cut side down, on baking sheet(s). Bake for another 8-10 minutes, until golden underneath. Turn each biscotti over and bake for a final 6-8 minutes, until lightly bronzed all over. Cool on a wire rack.
Adapted from Smitten Kitchen

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