Gingerbread Biscotti
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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.
Table of Contents
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!
I started making biscotti when I opened my bake shop because it's a great dessert to make at high altitude because of the dry climate. Now it has become one of my favorite types of cookies! You'll love this holiday twist on biscotti.
Why You'll Love This Recipe
Festive and Seasonal: I love seasonal recipes that are simple and understated and this Gingerbread Biscotti is exactly that! Simple to make, yet very festive and seaonal.
Buttery and Crisp: Biscotti is known for its crisp and buttery texture and this one is no exception. Perfect for dipping in milk or hot cocoa.
Perfectly Spiced: I pride myself on gingerbread recipes as it's one of my favorite flavors. The trio of spices I like to use is cinnamon, ginger, and cloves along with molasses. This Gingerbread Biscotti is perfectly spiced!
Watkins Organic Spices
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. 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 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!
Ingredients
- Butter: I love Organic Valley Salted Butter, it's what I always use!
- Cane Sugar: I use organic cane sugar, Wholesome is a great option.
- Dark Brown Sugar: My homemade Dark Brown Sugar is what I used here. You can use store-bought too.
- Molasses: Be sure to use organic blackstrap molasses.
- Vanilla Extract: I use Watkins Organic Gourmet Baking Vanilla Extract in this recipe.
- Eggs: Make sure to use large eggs, Organic Valley is what I used.
- All Purpose Flour: I use my favorite Cairnspring Mills.
- Spices: I use Watkins Organic Ground Cinnamon, Watkins Organic Ground Ginger, and Watkins Organic Ground Cloves for the perfect spice trio.
- Salt and Baking Soda: Necessary for biscotti!
Tools Needed
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)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
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!).
FAQ's
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.
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.
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!
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.
Craving More?
Gingerbread Biscotti
Ingredients
Dough
- 113 grams salted butter (salted)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 85 grams blackstrap molasses
- 1 teaspoon Watkins Organic Gourmet Baking Vanilla Extract
- 2 large eggs
- 340 grams all purpose flour
- 1 teaspoon Watkins Organic Ground Cinnamon
- 1 teaspoon Watkins Organic Ground Cloves
- 1 teaspoon Watkins Organic Ground Ginger
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
- 28 grams cane sugar
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
Nutrition
Join Our Organic Community
Leave a Comment