Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread biscotti that will fill your home with the scent of gingerbread. Try dipping them into a hot cup of coffee or cocoa.

45 min. prep time
36 cookies
15515 Ratings



1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons mild molasses
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup mini semi-sweet chocolate chips, if desired


6 ounces vanilla-flavored candy coating (almond bark), chopped
1/4 teaspoon ground cinnamon


Heat oven to 350°F.   Lightly greased large cookie sheet; set aside.

Combine butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in mini chocolate chips, if desired.

Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto prepared cookie sheet. Flatten logs slightly.

Bake 22-25 minutes or until lightly browned and tops are slightly cracked. Remove from oven; cool 15 minutes on cookie sheet.

Reduce oven temperature to 325°F.

Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.

Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.

Place candy coating into bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.

Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.

Recipe Tip

- Line cookie sheet with parchment paper for easy cleanup.

- Use dark molasses, for a more intense flavor.

Nutrition Facts (1 biscotti)

Calories: 130

Fat: 5g

Cholesterol: 20mg

Sodium: 50mg

Carbohydrates: 19g

Dietary Fiber: 1g

Protein: 2g

Recipe #14262©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe is excellent! I love making biscotti and have tried Starbucks gingerbread biscotti in their store so I thought I'd try out a gingerbread recipe. This is MUCH better than Starbucks! I stirred in the crystallized ginger instead of chocolate chips and it was outstanding! I also used someone's suggestion of drizzling melting cinnamon chips. The cookies are pretty and very delicious! I can't wait until I share them with my family on Christmas Eve! I'll use this recipe every Christmas from now on.
This was my first attempt at biscotti. They were a huge hit! We even received a box of biscotti from a local bakery and liked this better! I used Ghirardelli white chocolate candy melts for the glaze which worked well. It is a new holiday tradition in my home.
Really great recipe, I had to bake the logs a little longer than it said to, but that seems to be a pattern with my oven. I drizzled some dark chocolate on mine, and sprinkled on some of the sugar that was left over from my candied ginger. I plan on putting in some of my candied ginger next time!
I made four different biscotti cookies and this was by far the best (better than the chocolate, toffee and anise ones I made)! I did have to add more flour than the recipe called for due to stickiness of batter. Also adding lemon extract to candy coating for a different flavor combination
Made this for a cookie swap and it was a huge hit! Added crystallized ginger instead of chocolate chips and used white chocolate with some lemon zest for the drizzle.
Easy to make and very delicious!
This has become one of my favorite holiday recipes - folks on my "cookie list" start asking about them right after Thanksgiving! For a twist, I use melted cinnamon chips instead of the white candy coating and apply it in a decorative pattern using a small squeeze bottle - delicious!
great recipe , I thought that diced up crystallized ginger would be a nice twist for an extra zing, was very good ad in instead of chips
What a great fall / winter cookie. Easy to make. Something different to serve with coffee. Kids loved them too. Did not drizzle but made no difference. Flavor is fantastic.
Even though I dried these out too long oops! forgot them in the oven!, it still tasted great. Only used half the brown sugar, and it was plenty sweet for me & the family. Will definitely make these again.
this biscotti is really good; it tastes like Starbuck's biscotti. The cinnamon in the glazed is a nice touch.
Really nice gingerbread flavor and they were a light crisp biscotti and not hard as rocks like some biscotti can be. My only change to the recipe was when I was drying them, I stood them up with space between so I didn't have to turn them over. I had my convection oven turned down to 275 and baked them about 20 min to get them good and dry.
I have always loved the gingerbread biscotti I found at a local coffee shop but haven't had any in awhile due to tight finances this year. I was excited to find this recipe, and thrilled with the results! I doubt I'll ever go back to buying them again.
This was very tasty, the spices making it delicious. I shared it with several friends and have already been asked for the recipe.
I love gingerbread and I love biscotti, this was the perfect combination. I added the mini chips, delicious. I will drizzle them once I'm ready to package them to give away with my holiday cookies.

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