Gingerbread Biscotti Spiced Treat (Printable)
Twice-baked gingerbread biscotti with warming spices and optional nuts, perfect for coffee dipping or gifting.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 2/3 cup packed brown sugar
10 - 2 large eggs
11 - 1/4 cup molasses
12 - 1 teaspoon vanilla extract
→ Optional Add-ins
13 - 1/2 cup chopped toasted pecans or almonds
14 - 1/3 cup chopped crystallized ginger
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt in a medium bowl.
03 - In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in molasses and vanilla extract.
04 - Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in nuts and crystallized ginger if desired.
05 - Divide dough in half. On the prepared baking sheet, shape each portion into a log approximately 12 inches long and 2 inches wide, slightly flattening the tops.
06 - Bake logs for 25 to 28 minutes until firm and lightly golden. Cool on the pan for 10 minutes.
07 - Reduce oven temperature to 300°F.
08 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet.
09 - Bake slices for 10 to 12 minutes per side until crisp and dry. Cool completely on a wire rack.
# Cooking Tips:
01 -
- These biscotti have that perfect snap that feels like a secret only close friends get to share.
- The warm spices quickly became my go-to comfort treat on chilly mornings.
02 -
- Don't rush the second bake or your biscotti might end up soft instead of crisp.
- Adding a pinch of salt enhances the warm spices and balances sweetness like magic.
03 -
- If the dough feels too sticky, chill it briefly—this makes shaping logs a breeze.
- Dipping cooled biscotti in melted dark or white chocolate transforms them into stunning gifts.