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Gingerbread Biscotti

  • Author: adapted from The King Arthur Flour Cookie Companion
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 25 biscotti 1x
  • Category: Breakfast, Snack
  • Cuisine: Italian



Kitchen Gadgets

  • bowl scraper
  • spray water bottle
  • parchment paper

For the Biscotti

  • 2 cups all purpose flour
  • 4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 large eggs
  • 2/3 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp molasses


  1. Preheat the oven to 350 degrees F and line a large cookie sheet with parchment paper. 
  2. In a medium bowl, whisk together the flour, ginger, cinnamon and nutmeg and set aside. 
  3. In the bowl of a stand mixer fitted with the paddle attachment stir together the eggs, brown sugar, baking powder, salt and molasses on medium for 2-3 minutes.  The mixture is ready for the next step when the batters ribbons off the paddle and resembles the consistency of pancake batter
  4. Add in the flour mixture and stir until a dough forms and all of the flour is incorporated. 
  5. Using a bowl scraper or flexible spatula, turn the dough out onto the lined cookie sheet.  Form a 14X2.5 inch rectangle and take care to smooth the top so that log has an even thickness. 
  6. Bake for 25 minutes.  Remove from oven and let cool on the pan for 5-10 minutes.  Reduce oven heat to 325 degrees. 
  7. Spray the biscotti with room temperature tap water to slightly soften and then let it rest for another 5 minutes.  Cut the biscotti into 1/2 to 3/4 inch pieces at the diagonal, taking care to cut in an even downward motion to ensure that each piece has enough of a base to stand on it’s own. 
  8. Return the cut biscotti to the cookie sheet, standing up with enough space between cookies to allow air to circulate.  
  9. Bake for 25 minutes.  Let cool on the pan for 10-15 minutes before removing to a wire rack. 
  10. Serve with coffee, hot tea or hot chocolate.