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three gingerbread biscotti leaned against eachother

Gingerbread Biscotti Recipe

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



4 tablespoons Unsalted Butter, melted and cooled

1/4 cup Granulated Sugar

1/2 cup Brown Sugar

2 large Eggs

1/2 teaspoon Vanilla Extract

2 cups All-Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 tablespoon Gingerbread Spice

White Chocolate Chips for melting

Christmas Sprinkles


  1. Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper or Silpat.
  2. 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.
  3. To a stand mixer bowl add the eggs, vanilla extract, sugar, and brown sugar. Mix on low to combine.
  4. Placing a sifter over the bowl add in your all-purpose flour, baking powder, salt, and gingerbread spice.
  5. Use the paddle attachment to mix on low-medium until well combined. Scraping the edge of the bowl as you need to.
  6. 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.
  7. 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.
  8. At this point, you can top the biscotti log with turbinado sugar if you want to. Up to you!
  9. Bake for 25 – 30 minutes. If you’re preparing 2 smaller loaves you can bake them for 20-25 minutes.
  10. Allow your biscotti log to cool completely before beginning the next step.
  11. Once cooled, use a large kitchen knife to slice straight down at a diagonal creating those signature biscotti cookie shapes.
  12. Place the cookies cut side down back onto the baking sheet, and bake once more for 15 – 18 minutes.
  13. Cool completely before serving, decorating, and storing.
  14. 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.
  15. Either drizzle, drip, or dip into the white chocolate and top with sprinkles.
  16. How you decorate your biscotti is completely up to your creative eye.
  17. Allow the chocolate to set before serving and storing.


To make Gingerbread Spice:

Ginger – 1 tbsp

Cinnamon – 2 tsp

Nutmeg – 1 1/4 tsp

Allspice – 1/2 tsp

Cloves – 1/2 tsp

  • Author: April Brown
  • Cook Time: 40 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian


  • Serving Size: 1 biscotti
  • Calories: 249
  • Sugar: 16.7 g
  • Sodium: 119.5 mg
  • Fat: 7.3 g
  • Carbohydrates: 41.5 g
  • Fiber: 1 g
  • Protein: 4.8 g
  • Cholesterol: 42.7 mg

Keywords: Gingerbread biscotti recipe

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