Crunchy Gingerbread Biscotti Recipe with Warm Holiday Spices

These Gingerbread Biscotti are crisp, warmly spiced, and finished with white chocolate for a festive touch. They make a lovely addition to a holiday cookie tray and are ideal for gifting during the Christmas season.

I always think the holidays aren’t complete without something flavored like gingerbread. Over the years I’ve baked gingerbread cookies and several loaves of gingerbread, and one of my favorite seasonal treats has been gingerbread biscotti. Inspired by a popular coffee-shop version that paired macadamia nuts and white chocolate, I recreated a crunchy, spiced biscotti that’s easy to make at home and keeps well—perfect for sharing.

Why you’ll love this recipe

• The biscotti capture classic gingerbread flavors—ginger, cinnamon, cloves and molasses—balanced by the sweetness of white chocolate.
• Twice-baked for a long-lasting crunch that’s perfect for dunking in coffee or tea.
• They store well in an airtight container and can be frozen, making them convenient for gifting and holiday prep.

Recipe ingredients

This recipe uses common pantry staples and can be customized with different nuts or chocolate. Quantities are listed in the recipe card below.

• All-purpose flour — plus extra for dusting the work surface.
• Baking powder — for a light lift while baking the logs.
• Spices — ground ginger, cinnamon and ground cloves provide the warm gingerbread flavor.
• Salt — enhances the other flavors.
• Butter — softened to room temperature.
• Brown sugar — packed; adds depth compared with granulated sugar.
• Eggs — use large eggs.
• Molasses — medium or dark molasses give authentic gingerbread character (blackstrap is less sweet).
• Macadamia nuts — optional, coarsely chopped; substitute your favorite nut or omit.
• White chocolate — finely chopped white chocolate or chips for dipping; dark chocolate is an option if preferred.
• Sprinkles — optional, for a festive finish.

See the recipe card below for exact amounts and detailed instructions.

How to make these gingerbread biscotti

Biscotti get their signature crunch from being baked twice: first as a large log to set the dough, then sliced and baked again at a lower temperature to dry and toast each piece. These gingerbread biscotti are delicious plain or dipped in white chocolate for extra sweetness and holiday flair.

Pro tip: Make the biscotti a few days ahead, or freeze them for up to three months; dip in chocolate after thawing for best results.

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt in a medium bowl.
3. In a large bowl, beat 1/2 cup softened butter and 3/4 cup packed brown sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs, one at a time, beating after each addition. Beat in 1/4 cup molasses until combined.
4. On low speed, mix in the flour and spice mixture until just combined. Fold in 1 cup coarsely chopped macadamia nuts, if using.
5. Lightly flour your work surface. Divide the dough in half and shape each half into a 12-inch log about 2 inches wide. Flatten the tops slightly and transfer to the prepared baking sheet. Bake until the logs are cracked on top and look dry, about 30 minutes. Cool for 10 minutes.
6. Reduce the oven temperature to 275°F (135°C). Transfer the logs to a cutting board and slice on the bias with a serrated knife into approximately 1/2-inch slices. Place the slices cut side down on parchment-lined baking sheets arranged on the top and bottom thirds of the oven.
7. Bake the slices for 30–40 minutes, rotating the pans halfway through, until the biscotti are dry and lightly browned. Cool on wire racks.
8. Melt 11 ounces white chocolate chips (or finely chopped white chocolate) according to package instructions. Dip each biscotti halfway into the melted chocolate or drizzle decorative lines on top. Add sprinkles while the chocolate is wet, then set the biscotti on waxed paper to finish setting.

Recipe FAQs

• What pairs well with biscotti? These gingerbread biscotti are excellent for dunking in coffee, latte, hot chocolate or tea, and they’re also tasty on their own as a crunchy snack.
• Can I freeze the biscotti? Yes—after baking and cooling, freeze the plain biscotti for up to three months. Wait until they are fully thawed before dipping in chocolate.
• How long do they keep? When stored in an airtight container, the dipped biscotti will stay fresh for up to two weeks. Plain biscotti may keep even longer if kept dry.

Recipe notes

• Make the biscotti a few days in advance, or freeze them before dipping in chocolate to simplify holiday prep.
• Use medium or dark molasses for classic flavor; blackstrap yields a less sweet, more robust taste.
• Swap macadamia nuts for almonds, hazelnuts or pecans, or omit nuts for a nut-free version.
• White chocolate adds a festive contrast to the warm spices; dark chocolate is a fine alternative. Add sprinkles for extra holiday charm.
• Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months.

Recipe at a glance

• Servings: about 34 biscotti
• Prep time: 20 minutes
• Cook time: about 1 hour 10 minutes (including both bakes)
• Total time: about 1 hour 30 minutes

Ingredients (full)

• 2 1/4 cups all-purpose flour, plus more for the work surface
• 1/2 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1/4 cup molasses
• 1 cup macadamia nuts, coarsely chopped (optional)
• 11 ounces white chocolate chips or chopped white chocolate

Equipment

• Rimmed baking sheets
• Parchment paper
• Mixing bowls
• Serrated knife
• Wire cooling rack

Nutrition (per biscotti, approximate)

Calories: 159 kcal • Carbohydrates: 18 g • Protein: 2 g • Fat: 9 g • Saturated fat: 4 g • Sodium: 75 mg • Fiber: 1 g • Sugar: 11 g

Did you try this recipe? If so, leave a review and tag the photographer/author on social media to share how your biscotti turned out.

Note: This recipe was originally published in December 2015. Photos and text have been updated to include step-by-step images and clearer instructions.