Gingerbread Cranberry Biscotti Recipe

Name: Gingerbread Cranberry Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour; 1 ¼ cups of packed brown sugar; 1 ¼ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground ginger; 1 ½ teaspoons cinnamon; ½ teaspoon of fresh grated nutmeg; 1 dash ground cloves; ½ cup of coarsely chopped pecans or ½ cup walnuts; 1 cup dried cranberries; ¼ cup blackstrap molasses; 2 large eggs; 1 orange, zest of; 6 ounces white chocolate chips

Servings: persons

2 cups whole wheat pastry flour
1 ¼ cups of packed brown sugar
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 ½ teaspoons cinnamon
½ teaspoon of fresh grated nutmeg
1 dash ground cloves
½ cup of coarsely chopped pecans or ½ cup walnuts
1 cup dried cranberries
¼ cup blackstrap molasses
2 large eggs
1 orange, zest of
6 ounces white chocolate chips

1
Preheat the oven to 350 degrees.
2
In a large bowl mix all the dry ingredients together and whisk together.
3
Mix in the nuts and cranberries.
4
In a small bowl, whisk together the molasses, eggs and orange zest, then add to the dry mix till well blended and the dough starts to stick together.
5
Add a tablespoon or two of milk if necessary.
6
Turn the dough out onto an unfloured work surface.
7
Work the dough, with lightly floured hands, into a nice fat Yule time log.
8
Place the log on a cookie sheet that has been lightly sprayed with cooking oil, and bake about 30 35 minutes.
9
The top should be a tad cracked and spring back when gently pressed.
10
Let it cool about 20 minutes.
11
Carefully transfer the biscotti log to a cutting board and cut your biscotti diagonally, about 3/4 inch thick.
12
Return the slices to the cookie sheet and bake another 10 minutes (for slightly chewy) to 20 minutes (for teeth cracking hard).
13
Let them cool completely while you melt the white chocolate.
14
Pour the melted white chocolate into a small, thick zip lock bag.
15
Cut one of the bottom corners barely off the bag and gently squeeze the chocolate into a pattern on the biscotti.

899

kcal

Calories

Fat

147

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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: 2 cups whole wheat pastry flour, 1 ¼ cups of packed brown sugar, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, and more.

Yes, Gingerbread Cranberry 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 Cranberry Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions