With a whisper of gingerbread spice, this sweet and slightly spiced biscotti will perfectly complement your morning cup of coffee or evening ice cream dessert this holiday season.

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three gingerbread biscotti leaned against eachother

Mix it, Bake it, & Eat it!

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!

How To Enjoy Gingerbread Biscotti

Dunk your Gingerbread Biscotti into a hot cup of coffee, or tame the bitterness of espresso with this sweet treat.

Crumble Gingerbread Biscotti on top of sweet cold ice cream or frozen yogurt.

Display your Biscotti at a holiday gathering with a lush dessert table.

My personal favorite is enjoying Biscotti with a creamy cup of hot chocolate.

Gathering Your Ingredients

Unsalted Butter, melted and cooled
Granulated Sugar
Brown Sugar
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

*see recipe card for detailed measurements

overhead of gingerbread biscotti on plates served with hot chocolate

Kitchen Supplies I Use

Stand mixer

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Sifter

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Measuring spoons

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How To Make Gingerbread Biscotti

Mix It

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 3/4 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 It

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 1/2 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.

Glaze It

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.

Recipe FAQs

What exactly is Biscotti?

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.

Can I ship biscotti to my family?

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.

Expert Tips

Tips

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 1/4 tsp

Allspice – 1/2 tsp

Cloves – 1/2 tsp

Storing

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.

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.

three gingerbread biscotti in alternating directions

Try these other delicious recipes!

Gingerbread Biscotti Recipe

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With a whisper of gingerbread spice, this sweet and slightly spiced biscotti will perfectly complement your morning cup of coffee or evening ice cream dessert.

Total Time: 40 minutes
Yield: 12 cookies 1x

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 3/4 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.