Gingerbread Biscotti Recipe

Introduction

These Gingerbread Biscotti offer a festive twist on a classic Italian cookie with warm spices and a hint of molasses. Crisp and fragrant, they are perfect for dunking in your favorite hot beverage during the holidays.

Ingredients

• 80 ml (¼ cup + 1 tbsp) whole milk
• 80 ml (¼ cup + 1 tbsp) vegetable oil
• 140 g (¾ cup) brown sugar
• 1 tsp vanilla extract
• 2 tbsp treacle (molasses)
• 345 g (2 ¼ cups + 3 tbsp) plain (all purpose) flour
• 1.5 tsp baking powder
• 1.5-2 tbsp powdered ginger
• 2 tsp cinnamon
• 0.25 tsp ground cloves
• 0.25 tsp grated nutmeg
• 150 g (1 cup + 2 tbsp) white chocolate (optional)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Step 2: In a jug, combine the milk, vegetable oil, and vanilla extract. Stir in the brown sugar and then spoon in the treacle. Mix everything until fully combined into a thick, dark liquid. Set aside.
3. Step 3: In a large bowl, whisk together the flour, baking powder, powdered ginger, cinnamon, cloves, and nutmeg. Pour in the wet mixture and stir until you form a smooth, soft dough.
4. Step 4: Turn the dough onto a clean surface and knead gently to bring it together. Divide into two equal parts, shape each into a long, slightly flattened log, and place them on the prepared baking tray.
5. Step 5: Bake the logs for 25 minutes. Remove from the oven and let them cool on a wire rack for 20 to 30 minutes while still on the baking tray.
6. Step 6: Once cooled but still slightly warm, cut the logs into 1-inch thick slices using a serrated knife with a gentle sawing motion to minimize crumbling. Arrange the slices back on the tray.
7. Step 7: Bake the slices again for at least 10 minutes until crisp. Let them cool completely.
8. Step 8 (Optional): Melt the white chocolate in a narrow mug or glass. Dip each cooled biscotti partially into the chocolate, shake off excess, and let them set before serving.

Tips & Variations

• For extra crunch, bake the biscotti slices a bit longer until they reach your preferred crispness.
• Swap white chocolate for dark or milk chocolate to change the flavor profile.
• Add chopped nuts such as pecans or walnuts to the dough for added texture.
• Use maple syrup instead of treacle for a milder sweetness and different aroma.

Storage

Store the biscotti in an airtight container at room temperature for up to two weeks. They keep well due to their dry texture. To re-crisp, warm them briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with light olive oil or another neutral-flavored oil. Avoid strongly flavored oils to keep the gingerbread spice balanced.

How long should I bake the biscotti slices for the second bake?

At least 10 minutes is recommended, but if you prefer extra crunch, you can bake them a few minutes longer while keeping an eye to prevent burning.

Gingerbread Biscotti Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

These Gingerbread Biscotti offer a festive twist on the classic Italian twice-baked cookie, infused with warm spices like ginger, cinnamon, cloves, and nutmeg. Perfectly crisp and lightly sweetened with brown sugar and molasses, they’re ideal for dipping in tea or coffee, and optionally coated in white chocolate for an extra indulgent treat.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 20 biscotti slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 80 ml (¼ cup + 1 tbsp) whole milk
• 80 ml (¼ cup + 1 tbsp) vegetable oil
• 140 g (¾ cup) brown sugar
• 1 tsp vanilla extract
• 2 tbsp treacle (molasses)

Dry Ingredients

• 345 g (2 ¼ cups + 3 tbsp) plain (all purpose) flour
• 1.5 tsp baking powder
• 1.5–2 tbsp powdered ginger
• 2 tsp cinnamon
• 0.25 tsp ground cloves
• 0.25 tsp grated nutmeg

Optional

• 150 g (1 cup + 2 tbsp) white chocolate for dipping

Instructions

1. Prepare baking sheet and preheat oven: Line a baking tray with parchment paper and preheat your oven to 180°C (350°F) to ensure it reaches the proper temperature before baking.
2. Combine wet ingredients: In a jug, combine the milk, vegetable oil, and vanilla extract. Add the brown sugar followed by the treacle (molasses). Mix thoroughly until the mixture is fully combined and forms a thick, dark liquid. Set aside.
3. Mix dry ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, powdered ginger, cinnamon, ground cloves, and grated nutmeg until evenly blended.
4. Form the dough: Pour the wet ingredients into the dry ingredients bowl and mix until you achieve a smooth, soft dough. It should be pliable but not sticky.
5. Knead and shape logs: Turn the dough out onto a clean surface and knead gently to bring it all together. Divide the dough into two equal portions, then shape each portion into a long, slightly flattened log. Place both logs on the prepared baking tray.
6. First bake: Bake the logs for 25 minutes in the preheated oven. Remove and allow them to cool on a rack for 20 to 30 minutes while still on the baking tray.
7. Slice the biscotti: Once the logs have cooled slightly, cut them into slices about 1 inch thick on a cutting board, preferably using a serrated bread knife with a careful sawing motion to reduce crumbling. Cutting at a slight diagonal is optional.
8. Second bake: Arrange the biscotti slices back on the baking tray and bake for an additional 10 minutes or more, depending on desired crispness, to achieve their characteristic crunch. Cool completely after baking.
9. Optional white chocolate dip: Melt the white chocolate and place it in a narrow container. Dip each cooled biscotti into the melted chocolate, shake off excess, and allow them to set before serving.

Notes

• Ensure biscotti slices are completely cooled before dipping in chocolate to prevent melting or runny coating.
• Slicing logs at a slight diagonal gives larger surface area for crispiness and dipping.
• Adjust baking time during the second bake to modify crunchiness; longer baking yields crunchier biscotti.
• Treacle (molasses) adds depth and rich flavor but can be substituted with dark molasses if unavailable.
• Store biscotti in an airtight container to maintain crispness for up to two weeks.

Keywords: Gingerbread biscotti, holiday cookies, twice-baked cookies, spiced biscotti, ginger spice cookies, white chocolate dipped biscotti