These Gingerbread Biscotti are crunchy, filled with warm gingerbread spices and molasses, and finished with a white chocolate dip. They’re an ideal treat for the holiday cookie tray and make thoughtful homemade Christmas gifts.
For me, the holidays aren’t complete without something that tastes like gingerbread. I bake classic gingerbread cookies and gingerbread loaves every season, and biscotti with those flavors are a welcome variation. Years ago I loved the gingerbread biscotti sold at coffee shops—dipped in white chocolate and studded with nuts—so I developed this recipe to recreate that memory at home.
Homemade biscotti are crisp, flavorful, and easy to package for gifting. With just a few pantry staples you can make a batch that keeps well and looks festive when dipped in white chocolate and finished with sprinkles.
Why you’ll love this recipe:
- The warm spices and molasses capture the classic gingerbread flavor with a bright contrast from white chocolate.
- Twice-baked for a satisfyingly crunchy texture that’s perfect for dunking in coffee or tea.
- They keep well in an airtight container, making them a great choice for gifts and make-ahead baking.
Recipe ingredients
This gingerbread biscotti recipe uses simple pantry ingredients and can be adapted with your favorite nuts or chocolate.
- All-purpose flour — plus extra for dusting the work surface.
- Baking powder — for a touch of lift.
- Spices — ground ginger, cinnamon, and ground cloves for classic gingerbread flavor.
- Salt — brightens the flavors.
- Butter — softened to room temperature.
- Brown sugar — packed, for depth and caramel notes.
- Eggs — large eggs for structure and richness.
- Molasses — medium or dark molasses for that gingerbread signature.
- Macadamia nuts — optional, coarsely chopped; substitute or omit as desired.
- White chocolate — chips or chopped bar for melting and dipping; dark chocolate works as an alternative.
- Sprinkles — optional, for a festive finish.
See the recipe card below for exact quantities and full instructions.
How to make this recipe
Biscotti get their signature crunch from being baked twice: first as whole logs to set the dough, then sliced and returned to the oven to dry and toast. This method yields crisp, long-lasting cookies perfect for dipping.
These gingerbread biscotti are enjoyable plain, dunked into drinks, or dipped in melted white chocolate and decorated for the holidays.
Pro tip: Make the biscotti a few days ahead for best flavor, or freeze uncoated biscotti for up to 3 months and dip them after thawing.
Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt in a medium bowl.
- In a large bowl, beat the butter and brown sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating after each, then blend in the molasses.
- On low speed, mix in the flour mixture until just combined, then fold in the macadamia nuts if using.
- Dust a work surface with flour and turn the dough out. Divide in half and shape into two 12″ logs about 2″ wide. Flatten the tops slightly and place on the prepared sheet. Bake about 30 minutes, until cracked and dry on top. Cool 10 minutes.
- Reduce oven temperature to 275°F. Using a serrated knife, slice the logs on the bias into 1/2″ slices. Arrange cut side down on parchment-lined sheets and bake 30–40 minutes, rotating pans and switching racks halfway through, until dry and lightly browned. Cool on wire racks.
- Melt white chocolate according to package instructions. Dip the ends of the biscotti or drizzle chocolate over them, add sprinkles if desired, and allow the chocolate to set on waxed paper.
Recipe FAQs
Crunchy biscotti are ideal with coffee, espresso, cappuccino, or a warm cup of tea. They also make a nice cookie to serve alongside desserts or hot chocolate.
Yes. Freeze baked, uncoated biscotti for up to 3 months. Do not dip in chocolate before freezing; wait until they are fully thawed to finish them.
Stored in an airtight container, dipped biscotti keep about two weeks at room temperature. For longer storage, freeze the uncoated biscotti and dip them after thawing.
Recipe notes
- Make ahead: Bake the biscotti up to a few days ahead, or freeze uncoated for up to 3 months. Dip in chocolate after thawing.
- Use medium or dark molasses for full gingerbread flavor; blackstrap will be less sweet and more robust.
- Substitute macadamia nuts with pecans, almonds, or walnuts, or omit nuts entirely.
- White chocolate is optional but complements the warm spices beautifully; add sprinkles for a festive look.
- Store in an airtight container at room temperature for up to two weeks.
More Christmas recipes you’ll love:
- Christmas sugar cookies
- Greek butter cookies
- Gingersnap cookies
- Persimmon cookies
- Peppermint bark
- Peppermint brownies
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social channels so the author can see what you made.
Gingerbread Biscotti
Equipment
- Rimmed baking sheets (approx. 16¾” x 12″)
- Parchment paper
- Mixing bowls and a hand mixer
Ingredients
- 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, for dipping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, baking powder, spices, and salt.
- In a large bowl, beat butter and brown sugar until light. Add eggs one at a time, then mix in molasses. On low, add the flour mixture and mix until just combined. Fold in nuts if using.
- Turn dough onto a floured surface, divide into two pieces, and shape into two 12″ logs about 2″ wide. Place on the prepared baking sheet and bake about 30 minutes, until cracked and dry on top. Cool 10 minutes.
- Lower oven to 275°F. Slice the logs with a serrated knife into 1/2″ pieces and place cut side down on parchment-lined sheets. Bake 30–40 minutes until dry and lightly browned, rotating pans halfway through. Cool on racks.
- Melt white chocolate, dip or drizzle over biscotti, add sprinkles if desired, and let set on waxed paper. Enjoy.
Notes
- Make ahead and store uncoated biscotti in the freezer for up to 3 months.
- Medium or dark molasses provide the best traditional flavor.
- Adjust nuts and chocolate to taste; both are optional.
- Store finished biscotti in an airtight container for up to two weeks.
Nutrition
Nutrition is an estimate and should be used only as a guideline.
Note: This recipe was originally published in December 2015. Photos and directions have been updated to clarify steps and provide more recipe information.