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Spiced gingerbread biscotti dipped in white chocolate are perfect for the holidays! You’ll love these crisp and crunchy cookies filled with cozy warming spices. Recipe makes 24 cookies.
Biscotti are twice-baked cookies, with a delicious crunchy texture. These gingerbread biscotti are flavored with ground ginger, cinnamon, nutmeg, and cloves. The classic gingerbread spices pair perfectly with creamy white chocolate.
The dough comes together quickly (no mixer or special tools required!) and is ready to be shaped after chilling for 45 minutes.
Prefer pumpkin spice? Try my popular pumpkin spice biscotti recipe!
Biscotti Ingredients
Here’s what you need to make homemade gingerbread biscotti:
- Flour – Use all-purpose flour in this recipe.
- Spices – Ground ginger, cinnamon, cloves, and nutmeg is the perfect blend of gingerbread spice.
- Butter – Use unsalted butter, melted and slightly cooled.
- Molasses – An absolute must for anything gingerbread! My favorite for baking is Grandma’s Original Molasses. Dark molasses is also what I use in my chewy ginger cookies!
- Sugar – The cookie dough uses both granulated sugar and light brown sugar.
- Vanilla – Use pure vanilla extract to flavor the dough.
- Egg – This recipe uses two large eggs, at room temperature.
- White chocolate – Use 8 ounces of high quality white chocolate to dip the cookies. I use and recommend Ghirardelli white chocolate baking bars. Do not use white chocolate chips or melting wafers – the added stabilizers prevent them from melting smoothly.
How to Make Gingerbread Biscotti
Gingerbread Dough – Whisk together flour, baking powder, baking soda, salt, and spices in a medium mixing bowl. Whisk together melted butter, molasses, sugars, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth, then gently stir in flour mixture until incorporated.
Chill Dough – Cover the mixing bowl with plastic wrap and chill for 45 minutes.
Shape Dough – Divide dough in half and shape into 2 (10-by-4-inch) loaves. Place the loaves on parchment-lined baking sheets. Biscotti dough can be sticky, so using slightly damp hands and a bench scraper helps makes the shaping easier.
First Bake – Bake loaves for 30 minutes, until the tops are set. Place baking sheets on wire racks and cool loaves for 15 minutes.
Second Bake – Once loaves have slightly cooled, use a serrated knife to cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets and bake for 7 minutes. Turn slices over and bake for 7 minutes more or until lightly browned. Cool completely on wire racks.
How to Dip Biscotti in White Chocolate
Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the white chocolate, stirring until completely melted and smooth.
Line a rimmed baking sheet with parchment paper. Dip each cookie in the melted white chocolate and place on baking sheets.
Transfer any extra melted white chocolate to a small piping bag and drizzle over the cookies. For a little sparkle, sprinkle the cookies with white sanding sugar. Chill in the refrigerator for 15 minutes to set chocolate.
How to Store Biscotti
Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 7 to 10 days. Biscotti can also be wrapped well and frozen for up to 3 months.
Favorite gingerbread recipes:
Did you try this Gingerbread Biscotti Recipe? Let me know by leaving a comment and rating below!
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Easy Homemade Gingerbread Biscotti
- Prep Time: 40 minutes
- Cook Time: 46 minutes
- Total Time: 2 hours 15 minutes (includes chilling)
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Spiced gingerbread biscotti dipped in white chocolate are perfect for the holidays! You’ll love these crisp and crunchy cookies filled with cozy warming spices.
Ingredients
Biscotti
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 Tbsp molasses, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
Sprinkling
- 2 tsp sugar
Topping
- 8 ounces white chocolate, chopped
- white sparkling sugar
Instructions
- Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
- Whisk together melted butter, molasses, sugars, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Gently stir in flour mixture until no flour streaks remain (it may seem like the dough won’t come together, but it will – just keep stirring). Dough will be thick and sticky – cover tightly and chill for 45 minutes in the refrigerator.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and use slightly damp hands to shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets. Sprinkle each loaf with 1 teaspoon sugar.
- First bake: Bake loaves for 30 minutes, rotating pans halfway through, until the tops are set. Place baking sheets on wire racks and cool loaves for 15 minutes (do not turn off the oven). Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets.
- Second bake: Return baking sheets to the oven and bake slices for 7 minutes. Turn slices over and bake for 7 minutes more or until lightly browned. Transfer to wire racks to cool completely.
- Melt chocolate: Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the white chocolate, stirring until completely melted and smooth.
- Dip biscotti: Line a rimmed baking sheet with parchment paper. Dip each cookie in the melted white chocolate and place on baking sheets. Transfer any extra melted white chocolate to a small piping bag and drizzle over the cookies. If desired, sprinkle the cookies with white sanding sugar. Chill in the refrigerator for 15 minutes to set chocolate.
Notes
Storage Tips: Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 7 to 10 days. Biscotti can also be wrapped well and frozen for up to 3 months.
White chocolate: Use high quality white chocolate to dip the cookies. I use and recommend Ghirardelli white chocolate baking bars.
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Delicious! I made 6 dozen to bring to a cookie exchange party and these biscotti were the hit of the party! Thank you so much for this recipe!
Hi Jackie, that’s so nice to hear. Thank you so much!
Excellent biscotti! The cookies are crisp and perfectly spiced, and we all loved the white chocolate topping. A hit with my kids too (they helped decorate!).
Thanks so much, Victoria! Happy holidays!
Hello! Just wondering if butter in this recipe can be subbed for oil? olive or veg? Thank you!
Hi Elisa, I haven’t made or tested biscotti with oil (all of my recipes use melted butter). I’m unsure of how using oil may affect ingredient ratios, cookie texture, and bake time. I would use melted butter or seek out a biscotti recipe specifically developed with oil. Hope that helps!