Gingerbread Biscotti

Do you wait all year for gingerbread flavored treats - gingerbread cookies, gingerbread muffins, gingerbread lattes, Gingerbread Spiced Biscotti?

Wait, did I just say Gingerbread Biscotti?

Yes, the flavors of gingerbread work wonderfully in these twice baked Italian cookies and I've got the perfect biscotti recipe here to prove it.

Just this afternoon I enjoyed my first, but not last, Gingerbread Biscotti of the season with a pumpkin spice latte perfect for dipping.

I love the flavors of autumn and just the other day was lamenting with a friend about the brevity of gingerbread season. It passes away all too quickly for those of us who love gingerbread cookies, old-fashioned molasses cookies, and gingersnaps.

Gingerbread Biscotti

Gingerbread Biscotti

Homemade biscotti are so much better than their store bought step-sisters, and this Gingerbread Biscotti recipe is no exception. Biscotti are a perfect accompaniment to your morning coffee break, or afternoon teatime.

Another great thing about biscotti is that they keep well. They will last for days or weeks in airtight containers so they are the perfect treat to have on hand throughout the holiday season.

And they are not fussy like so many holiday cookies. Just form them into a log, bake, cool, slice, and bake again.

You can bake your Gingerbread Biscotti to be as chewy or crunchy as you like.

This Gingerbread Biscotti recipe is easiest to make if you have a KitchenAid Stand Mixer. Alternatively, you can use a manual whisk and wooden spoon and a bit of manual effort.

Gingerbread Biscotti Recipe

  • 2 1/4 cups flour
  • 1 1/4 cups packed dark brown sugar
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1 cup pecans, coarsely chopped
  • 1/2 cup lightly packed dried apricots, coarsely chopped
  • 1/4 cup molasses
  • 2 large eggs
  • 2 teaspoons finely grated orange zest
  1. Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner.
  2. In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, stir together the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda until well blended.
  3. Add the nuts and apricots and beat on low speed or with a wooden spoon briefly.
  4. In a small bowl or measuring cup, lightly beat the molasses, eggs,and orange zest with a whisk.
  5. With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture.
  6. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.
  7. Scrape the dough on to an unfloured work surface and divide the dough in half.
  8. Shape each half into a 1 1/2 inch by 10 inch log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
  9. Carefully transfer the logs onto your prepared baking sheet, spacing them about 4 inches apart.
  10. Place the baking sheet on the center rack of your oven and bake for about 30 to 35 minutes, or until the top of the logs are cracked and spring back when gently pressed.
  11. Place the baking sheet on a wire rack and allow the logs to cool about 20 minutes, (Leave the oven set at 350F degrees or reheat before resuming).
  12. Transfer the logs to a cutting board.
  13. Using a serrated knife, cut the logs on a slight diagonal into 1/2 to 3/4-inch slices. Use a gentle sawing motion to cut through the logs.
  14. Place slices on the baking sheet cut side down. It's okay if they touch since they won't spread.
  15. Bake the biscotti slices another 10 to 20 minutes, or until they are dried to your taste. At 10 minutes they will still be chewy and by 20 minutes they will be super dry and crunchy.
  16. Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.
  17. The biscotti will harden as they cool.
  18. Store in airtight containers.

This recipe yields about 2 dozen Gingerbread Biscotti.

Recipe Source: This biscotti recipe comes from The best of Fine Cooking - Cookies.

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