Gingerbread Biscotti: Traditional Italian cookies spiced with all the flavors of the holiday season, ready for a dunk in some eggnog!
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Gingerbread Biscotti

Traditional Italian cookies spiced with all the flavors of the holiday season, ready for a dunk in some eggnog!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12 cookies


  • 2 Tablespoons unsalted butter melted
  • 3 Tablespoons molasses
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1 and 3/4 cup + 1 Tablespoon all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • pinch of black pepper
  • powdered sugar for dusting if desired


  • Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
  • In a medium size bowl, whisk together butter, molasses, egg, vanilla extract, and brown sugar until combined. Set aside.
  • In a large bowl, toss together the flour, baking powder, salt, and spices. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything is combined.
  • Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here).
  • Bake dough slab for 20-22 minutes, or until the sides of the slab are lightly browned. The slab will be slightly cracked-- this is ok. Remove baked slab from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 9 minutes. Remove from oven, turn biscotti over, and bake the other side for 9 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely. Dust with powdered sugar, if desired, before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.