With a whisper of gingerbread spice, this sweet and slightly spiced gingerbread biscotti with white chocolate will perfectly complement your morning cup of coffee or evening ice cream dessert this holiday season.
While traditional Biscotti in Italy are enjoyed as a tasty wine paring, in America we tend to treat Biscotti like a cookie by dunking it into things.
This Gingerbread Biscotti is a perfect addition to your Christmas cookie list. Gingerbread spiced Christmas biscotti for Santa sounds pretty awesome. He'll love it!
For more Christmas cookies try my Soft & Chewy Gingerbread Cookies, Apple Cider Cookies, and these Chewy Fudgy Brownie Cookies.
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Important Ingredients with Substitutions
- Unsalted Butter, melted and cooled
- Granulated Sugar
- Brown Sugar, packed
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Gingerbread Spice (Check the tips below for a spice breakdown)
- White Chocolate Chips for melting
- Christmas Sprinkles (optional)
See the recipe below for the full list of ingredients and quantities.
Instructions for making gingerbread biscotti
- Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper or Silpat.
- In a microwave-safe bowl, melt your butter. Approx. 30 seconds is all it should take. Then chill it while you prepare the rest of your ingredients.
- To a stand mixer bowl add the eggs, vanilla extract, sugar, and brown sugar. Mix on low to combine.
- Placing a sifter over the bowl add in your all-purpose flour, baking powder, salt, and gingerbread spice.
- Use the paddle attachment to mix on low-medium until well combined. Scraping the edge of the bowl as you need to.
- Lightly flour your work surface and pour out the biscotti dough. The dough will be very sticky, so you'll want a bit more than a dusting of flour on your work surface. Work the dough into a ball.
- Place the ball onto your prepared baking sheet and begin to shape it into a log shape. It shouldn't be any taller than ¾ inches. Even out the edges so it's a uniform thickness all the way around.
- At this point, you can top the biscotti log with turbinado sugar if you want to. Up to you! I say go for it.
BAKE THE BISCOTTI
- Bake for 25 - 30 minutes. If you're preparing 2 smaller loaves you can bake them for 20-25 minutes.
- Allow your biscotti log to cool completely before beginning the next step.
- Once cooled, use a large kitchen knife to slice straight down at a diagonal creating those signature biscotti cookie shapes, roughly ½ thick.
- Place the cookies cut side down back onto the baking sheet, and bake once more for 15 - 18 minutes.
- Cool completely before serving, decorating, and storing.
GLAZING THE BISCOTTI
- Prepare the white chocolate chips by melting them in the microwave at 50% power for up to 2 minutes, checking and stirring every 30 seconds until melted.
- Either drizzle, drip, or dip into the white chocolate and top with sprinkles.
- How you decorate your biscotti is completely up to your creative eye.
- Allow the chocolate to set before serving and storing.
Level Up with a Top Tip!
Hint: I recommend waiting until the biscotti loaf is mostly to completely cool before cutting.
Recipe Variations
I think these gingerbread biscotti are heavenly just the way they are. Spiced with just the right about of white chocolate. Here are a few more ideas to spice things up a bit!
- Spiced Icing Drizzle: Prepare a spiced icing using powdered sugar, milk, and gingerbread spices. Drizzle the icing over the cooled biscotti for a decorative touch and an additional layer of flavor. Add sprinkles before the icing hardens.
- Chocolate-Dipped Gingerbread Biscotti: After the biscotti have cooled, melt some dark or milk chocolate. Dip one end of each biscotti into the melted chocolate and let it set on parchment paper. You can also sprinkle crushed candy canes or chopped nuts onto the chocolate before it hardens for added flavor and texture.
- Chocolate Chip Gingerbread Biscotti: Fold in mini chocolate chips or chunks of chocolate into the dough for bursts of rich chocolate flavor in every bite. The kiddos will love this one.
Storage Recommendations
Store biscotti cookies in an airtight container. Storing them in a tin will maintain their crispness. Separate the biscotti with parchment paper to prevent the white chocolate from sticking to other biscotti.
Biscotti can be kept at room temperature for up to 2 weeks. It isn't necessary to store them in the refrigerator, but you can.
Can I freeze biscotti? Freezing biscotti is also another great option, especially if you want to save them for a future gathering. Allow them to cool completely and store them just as you would normally but in a freezer-safe container.
Level Up With Expert Tips & Tricks
Allow your biscotti loaf to cool almost completely before cutting. Also using a very sharp or serrated knife will help cut your biscotti cleanly.
Use dark brown sugar to increase that caramelized flavor.
How to make Gingerbread Spice:
Ginger - 1 tbsp
Cinnamon - 2 tsp
Nutmeg - 1 ¼ tsp
Allspice - ½ tsp
Cloves - ½ tsp
Recipe FAQs
Biscotti are twice-baked, dry, crunchy, sweet, oddly shaped cookies. Traditionally Biscotti are from Italy and paired with wine. Our recipes are more of a modern take on the traditional biscotti.
Of course! Biscotti is probably one of the best cookies to send via the mail. Pack them tightly in an airtight container and wrap them with enough cushion between the cookies and the box. UPS, USPS, and FedEx will all allow the shipping of homemade baked goods. If your biscotti cookies arrive delayed, they should still be good as biscotti tend to resemble "stale" cookies.
Similar Sweets
Looking for other recipes like this? Try these:
Gingerbread Biscotti Recipe
Equipment
Ingredients
- 4 tablespoons Unsalted Butter melted and cooled
- ¼ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 large Eggs
- ½ teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Gingerbread Spice
- White Chocolate Chips for melting
- Christmas Sprinkles
Instructions
- Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper or Silpat.
- In a microwave-safe bowl, melt your butter. Approx. 30 seconds is all it should take. Then chill it while you prepare the rest of your ingredients.
- To a stand mixer bowl add the eggs, vanilla extract, sugar, and brown sugar. Mix on low to combine.
- Placing a sifter over the bowl add in your all-purpose flour, baking powder, salt, and gingerbread spice.
- Use the paddle attachment to mix on low-medium until well combined. Scraping the edge of the bowl as you need to.
- Lightly flour your work surface and pour out the biscotti dough. The dough will be very sticky, so you'll want a bit more than a dusting of flour on your work surface. Work the dough into a ball.
- Place the ball onto your prepared baking sheet and begin to shape it into a log shape. It shouldn't be any taller than ¾ inches. Even out the edges so it's a uniform thickness all the way around.
- At this point, you can top the biscotti log with turbinado sugar if you want to. Up to you!
- Bake for 25 - 30 minutes. If you're preparing 2 smaller loaves you can bake them for 20-25 minutes.
- Allow your biscotti log to cool completely before beginning the next step.
- Once cooled, use a large kitchen knife to slice straight down at a diagonal creating those signature biscotti cookie shapes.
- Place the cookies cut side down back onto the baking sheet, and bake once more for 15 - 18 minutes.
- Cool completely before serving, decorating, and storing.
- Prepare the white chocolate chips by microwaving them in a bowl on medium power for up to 2 minutes, checking and stirring every 30 seconds until melted.
- Either drizzle, drip, or dip into the white chocolate and top with sprinkles.
- How you decorate your biscotti is completely up to your creative eye.
- Allow the chocolate to set before serving and storing.
Notes
Store biscotti cookies in an airtight container. Storing them in a tin will maintain their crispness. Separate the biscotti with parchment paper to prevent the white chocolate from sticking to other biscotti. Biscotti can be kept at room temperature for up to 2 weeks. It isn't necessary to store them in the refrigerator, but you can. Can I freeze biscotti? Freezing biscotti is also another great option, especially if you want to save them for a future gathering. Allow them to cool completely and store them just as you would normally but in a freezer-safe container.
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