Mimi's Organic Eats » Christmas Recipes » Gingerbread Biscotti

Gingerbread Biscotti

This Gingerbread Biscotti tastes just like your favorite holiday cookies with ginger, cinnamon, cloves, and molasses. This Gingerbread Biscotti is crisp and perfect for dipping in a tea or hot chocolate!

If you love gingerbread as much as I do, be sure to check out some of my other favorite gingerbread recipes like my Frosted Gingerbread Cookies, Frosted Gingerbread Banana Bread, or my Gingerbread Florentines.

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Gingerbread biscotti recipe. The best gingerbread biscotti recipe. How to make gingerbread biscotti. Easy gingerbread biscotti recipe. High altitude gingerbread biscotti recipe. Christmas gingerbread biscotti recipe. Gluten free gingerbread biscotti recipe.

Why You'll Love This Recipe

This Gingerbread Biscotti is light, crisp, and perfect for dipping! I use my favorite spice trio for gingerbread, which is cinnamon, ginger, and cloves, along with molasses for a rich and spicy biscotti that just screams the holidays!

My mom made biscotti each year during the holidays because she loved it. The funny thing is that I would never eat her biscotti because there were always so many other desserts floating around during that time that I was like a kid in a candy store. My mom was usually strict with sweets, but during the holidays it was always a little different. And I waited all year for my YiaYia's special cookies so I could usually be found stuffing my face with those as opposed to anything else.

I started making biscotti when I opened my bake shop actually. And, I now completely understand my mom's obsession with it and why she always said, you don't have to eat my biscotti – there will be more for me! Now it has become one of my favorite types of cookies! So, I like to think of biscotti as adult cookies. I mean they are perfect for dipping and they are sophisticated, so yes, adult cookies they are.

Gingerbread biscotti recipe. The best gingerbread biscotti recipe. How to make gingerbread biscotti. Easy gingerbread biscotti recipe. High altitude gingerbread biscotti recipe. Christmas gingerbread biscotti recipe. Gluten free gingerbread biscotti recipe.

I worked with my friends Watkins1868 on this recipe as I was able to use their amazing organic baking spices and Watkins Organic Gourmet Baking Vanilla Extract. Did you guys know that Watkins was the first to market with an organic vanilla extract? I grew up using Watkins, as my mom always had Watkins spices in our spice rack because my mom always made sure we used the best high quality organic ingredients. Of course she did, as she was the one who inspired me and why I only use organic ingredients! So, Watkins is a familiar brand for me as I have been using their spices for all of my life. So, I was beyond excited to work with them on this collaboration to give you guys a nostalgic recipe using their amazing organic spices!

I use Watkins Organic Ground Cinnamon, Organic Ground Ginger, and Organic Ground Cloves in my Gingerbread Biscotti. If you notice, I don't actually use nutmeg in my gingerbread recipe. Most people do, and there is a place for nutmeg in gingerbread – but I think you will be pleasantly surprised that I intentionally leave it out. I urge you to try my ways. Gingerbread is my most favorite holiday flavor, and this Gingerbread Biscotti recipe reminds me of a specific gingerbread man cookie I had when I was a kid. The addition of the cane sugar on top just adds a perfect texture to this crispy and nostalgic biscotti for me!

I'm sure I will make this recipe so many more times in the next month, and even into the new year. That's what I love about gingerbread, I can eat it all winter long! I will definitely be bringing this to Kimmy's house for White Elephant. And I am planning to send some of this to my mom for Christmas along with Watkins organic spices and the recipe, so she can add this to her holiday biscotti list this year. One of the best things about biscotti is that its crispy texture makes it the perfect cookie to ship, as it won't go stale like a soft and chewy cookie might. A tin also makes the best vessel for shipping, and you can fill a tin with this Gingerbread Biscotti to bring some holiday cheer to anyone on your list! Add Watkins organic spices and my recipe, and you'll give the gift that keeps on giving!

Gingerbread biscotti recipe. The best gingerbread biscotti recipe. How to make gingerbread biscotti. Easy gingerbread biscotti recipe. High altitude gingerbread biscotti recipe. Christmas gingerbread biscotti recipe. Gluten free gingerbread biscotti recipe.

Ingredients for Gingerbread Biscotti

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Homemade Organic Dark Brown Sugar

Wholesome Organic Blackstrap Molasses

Watkins Organic Gourmet Baking Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Watkins Organic Ground Cinnamon

Watkins Organic Ground Ginger

Watkins Organic Ground Cloves

Baking Soda

Frontier Co-Op Fine Sea Salt

Gingerbread biscotti recipe. The best gingerbread biscotti recipe. How to make gingerbread biscotti. Easy gingerbread biscotti recipe. High altitude gingerbread biscotti recipe. Christmas gingerbread biscotti recipe. Gluten free gingerbread biscotti recipe.

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Gingerbread biscotti recipe. The best gingerbread biscotti recipe. How to make gingerbread biscotti. Easy gingerbread biscotti recipe. High altitude gingerbread biscotti recipe. Christmas gingerbread biscotti recipe. Gluten free gingerbread biscotti recipe.

How to Make Gingerbread Biscotti

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, cinnamon, cloves, ginger, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.

Step 3

Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar over the top of the cookie log.

Step 4

Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're at high altitude, make sure to follow the high altitude instructions in the Notes at the bottom of the recipe!).

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FAQ's

Can I make these ahead of time?

Yes! Gingerbread Biscotti is a great recipe to make ahead of time. Because biscotti is naturally crisp, it's a great cookie to bake ahead of a party because it can sit out and be totally fine for a day or so.

Can I make this recipe gluten free?

Yes! I have an easy swap for gluten free in the Notes section of the recipe. I link my favorite gluten free flour blend that works great in this recipe.

Can I make biscotti at high altitude?

Yes! Whenever you are baking one of my recipes, I always have a simple adjustment for baking at high altitude. Biscotti is a great cookie to bake at high altitude! Not only does it works bake really well at high altitude, but high altitude climates are much drier than sea level, so biscotti thrives in this environment and will keep for much longer than it would at sea level!

How should I store biscotti?

Biscotti is a crispy cookie, so it needs to be stored in a cool dry place to retain that texture. I like to leave biscotti out on a plate on the counter while I eat it over the course of a few days. Do not put biscotti in a tupperware or cake dome. If you put biscotti in an airtight container it can make it soft and soggy, which is not ideal! If you live in an incredibly humid place, your best option may be to store biscotti in the fridge.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Gingerbread biscotti recipe. The best gingerbread biscotti recipe. How to make gingerbread biscotti. Easy gingerbread biscotti recipe. High altitude gingerbread biscotti recipe. Christmas gingerbread biscotti recipe. Gluten free gingerbread biscotti recipe.
Gingerbread biscotti recipe. The best gingerbread biscotti recipe. How to make gingerbread biscotti. Easy gingerbread biscotti recipe. High altitude gingerbread biscotti recipe. Christmas gingerbread biscotti recipe. Gluten free gingerbread biscotti recipe.

Gingerbread Biscotti

Mimi Council
Nothing says the holidays like homemade Gingerbread Biscotti. This makes the best holiday gift or dessert!
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 283 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
  • In a separate bowl, add the flour, cinnamon, cloves, ginger, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
  • Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar over the top of the cookie log.
  • Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
  • Store in a cool dry place for up to 7 days.

Notes

Gluten Free – Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.

Nutrition

Calories: 283kcalCarbohydrates: 48gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 219mgPotassium: 159mgFiber: 1gSugar: 26gVitamin A: 275IUCalcium: 33mgIron: 2mg
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