This is the biscotti you want to dunk in your coffee (or hot chocolate!) this holiday season. I promise.

It has all the flavor of your favorite gingerbread cookie, in a thick, chewy bar perfect for sopping up your favorite drink. They are an opportunity to turn every coffee break into a holiday celebration.

And if you’re thinking, meh, biscotti isn’t my thing – I’m here to tell you that you need to try making it yourself. These are so, so much better than the dry and crumbly store-bought biscotti you’re imagining!

Jump to:

• Ingredients
• How to Make Gingerbread Biscotti
• Tips for Great Biscotti
• More Great Gingerbread Cookies
• Recipe for Gingerbread Biscotti

Ingredients

• 1 cup sugar
• 2 Tablespoons molasses
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1/2 teaspoon baking powder

This recipe uses the classic gingerbread spices for flavoring – the result is biscotti that’s perfect for the Christmas season!

How to Make Gingerbread Biscotti

To start making the gingerbread biscotti, preheat the oven to 325 degrees. Line a baking pan with baking parchment and set it to the side so it’s ready when you need it.

In the bowl of a stand mixer, add the sugar, molasses, vanilla, and eggs. Let it beat on medium-high for 5 to 6 minutes. When it’s done the mixture will be thickened and fall from the beater in a thick stream. If yours doesn’t look like the picture below, keep beating until it does. Don’t have a stand mixer? This can be done with a hand mixer too, but may take an extra few minutes to get the right consistency.

In a separate bowl, add the flour, cinnamon, ginger, salt, cloves, and baking powder. Whisk it together until the spices are evenly combined.

Add the flour mixture to the egg mixture. Beat them together until just combined. The dough should be workable – if it’s overly sticky, beat in an additional tablespoon or two of flour.

Flour your hands well and divide the dough in half and form each half into a log about 3″ wide and 10″ long. Place them on the baking sheet and bake for 30-35 minutes, until they’re golden brown.

Take the pan out of the oven and let cool for 15-20 minutes, until the loaves can be easily handled without feeling too hot.

While the loaves are cooling, reduce the oven temperature to 275 degrees.

When you can easily handle them, slice them into 1″ thick slices – I find a bread knife works best for this!

Place the slices bake on the baking sheet, cut side down, and pop them back in the oven. Bake for ten minutes, then flip them over and back for another 10 minutes.

Let cool before serving.

Tips for Great Biscotti

Are these biscotti crunchy?

I wouldn’t call them crunchy because they don’t snap or crumble easily like you often see with packaged biscotti.

These aren’t dry and have a nice, chewy bite.

Can biscotti be frozen?

Yes! These are best frozen after the final baking.

How fan in advance can these be made?

These will last well for 3-4 on the counter stored in an airtight container. If you’re making them further in advance, freezing is the way to go.

More Great Gingerbread Cookies

Gingerbread is hands-down one of my favorite holiday flavors. Lebkuchen – traditional German gingerbread – is on my list every single year. I also frequently make Opa’s Gingerbread, which is a quicker, no-fuss version.

For a riff on traditional, Chocolate Dipped Gingerbread Shortbread make such a pretty addition to a cookie tray and Ginger Chocolate Chip Cookies are the perfect holiday mashup!

Need even more cookie inspiration? The list below is packed with treats from other bloggers!

Thursday Christmas Cookie Recipes

• Chocolate Chip Cocoa Powder Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cinnamon Cookies from Daily Dish Recipes
• Coconut Cookies from Magical Ingredients
• Cranberry Orange Cookies from Devour Dinner
• Old Fashioned Iced Molasses Cookies from An Affair from the Heart
• Hot Chocolate Macarons from Jen Around the World
• Meltaway Cookies from Palatable Pastime
• Nastar Cookies from A Kitchen Hoor’s Adventures
• Polish Cream Cheese Cookies from Hezzi-D’s Books and Cooks
• Turtle Chocolate Chip Cookies from Blogghetti

Recipe for Gingerbread Biscotti

Gingerbread Biscotti

Yield: 2 Dozen

Prep Time: 20 minutes

Cook Time: 55 minutes

Cooling Time: 15 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• 1 cup sugar
• 2 Tablespoons molasses
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1/2 teaspoon baking powder

Instructions

1. Preheat the oven to 325 degrees and line a baking sheet with baking parchment.
2. In the bowl of a stand mixer, add the sugar, molasses, vanilla, and eggs. Beat for 5-6 minutes, until the mixture falls in a thick stream off the beater.
3. In another bowl, whisk together the flour, cinnamon, ginger, salt, cloves, and baking powder.
4. Add the dry ingredients to the wet ingredients and beat until just combined.
5. Divide in half and form each half into a loaf on the lined baking pan, about 3" wide and 10" long each.
6. Bake for 30-35 minutes, until golden brown. Remove from oven and let cool for 15-20 minutes.
7. Reduce oven temperature to 275 degrees.
8. Slice each cooled loaf into 1" slices. Place cut-side down on the baking sheet.
9. Bake for 20 minutes, flipping the biscotti halfway.
10. Let cool completely and store in an airtight container on the counter.