Gingerbread Biscotti Recipe

Name: Gingerbread Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup crystallized ginger; 2 tablespoons ground ginger; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ cup sugar; ½ cup brown sugar, packed; 6 tablespoons butter, softened; 2 eggs; ¼ cup light molasses; 2 ¾ cups flour; 1 ½ teaspoons baking powder; 1 egg white; 1 teaspoon water; 4 teaspoons sugar, larger crystals, if possible

Servings: persons

¾ cup crystallized ginger
2 tablespoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup sugar
½ cup brown sugar, packed
6 tablespoons butter, softened
2 eggs
¼ cup light molasses
2 ¾ cups flour
1 ½ teaspoons baking powder
1 egg white
1 teaspoon water
4 teaspoons sugar, larger crystals, if possible

1
Finely chop one half of the ginger, and coarsely chop the other half.
2
Set aside.
3
In a large bowl, combine ground ginger, allspice, cinnamon, nutmeg, and both sugars.
4
Beat in butter, then eggs and molasses, until smooth.
5
Stir in chopped crystalized ginger.
6
Sift in flour and baking powder.
7
Beat until just mixed.
8
Dough should be thick and a little sticky.
9
Divide dough in half and wrap with plastic wrap.
10
Chill for 2-3 hours.
11
Preheat oven to 375F.
12
On a greased pan or one lined with parchment paper, shape each portion of dough into a log (1/2 inch thick, 2 inches wide, and 12 inches long), 2 inches apart.
13
Beat the egg white and water until frothy.
14
Lightly brush onto logs (you won't use all of it).
15
Sprinkle each log with two teaspoons of the sugar.
16
Bake for 25-30 minutes, then remove from oven.
17
Let cool for about 5-10 minutes.
18
With a serrated knife, slice each loaf into 1/2 inch thick slices.
19
Place slices back on cookie sheet, cut side down and put back into the oven.
20
Bake for another 10 minutes, flipping after 5 minutes.
21
Cool completely.
22
Cookies will crisp as they cool.
23
Store in an airtight container.

824

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¾ cup crystallized ginger, 2 tablespoons ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cinnamon, and more.

Yes, Gingerbread Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions