Gingerbread Biscotti

  • Recipe By
  • Published Dec 24th
  • Ready In1h 5m
  • Servings48
  • Calories70
These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

Gingerbread Biscotti Ingredients

The following are the ingredients needed to make delicious Gingerbread Biscotti for 48 servings:

  • 1/3 cup vegetable oil
  • 1 cup white sugar
  • 3 eggs
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 1/2 tablespoons ground ginger
  • 3/4 tablespoon ground cinnamon
  • 1/2 tablespoon ground cloves
  • 1/4 teaspoon ground nutmeg

Gingerbread Biscotti Cooking Instructions

  • Prep25m
  • Cook40m
  • Ready In1h 5m

To cook Gingerbread Biscotti, you need about 25 minutes of preparation time. The time needed to cook this Gingerbread Biscotti is about 40 minutes , and you can serve your Gingerbread Biscotti within 1 hour 5 minutes . The following are the steps to cook Gingerbread Biscotti easily:

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. 2 In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
  3. 3 Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  4. 4 Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  5. 5 When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Nutrition Facts

Per Serving: 70 calories; 2 grams of fat; 12.1 grams of carbohydrates; 1.4 gram of protein; 12 milligrams of cholesterol; 26 milligrams of sodium.

  1. Dec 8th 2010

    GREAT taste! I did use all purpose flour in place of the whole wheat flour as I didn't have any. The only other change I made was to lower the temperature to 325 degrees for the second bak ...

  2. Jun 11th 2009

    Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. T ...

  3. Dec 21st 2008

    Look out Starbucks! This recipe is fantastic. I've made a lot of biscotti in the past, so I decided to use butter instead of oil (1/3C). To get the gingerbread into the right size logs I wet ...

  4. Feb 25th 2008

    Maybe it's me, but I always like a little bite to my gingerbread so I add a dash (or two in my case) of finely ground black pepper. This is one cookie that I always get recipe requests for. ...

  5. Dec 3rd 2007

    I thought this was a great recipe. I did sub 1 stick of butter for the oil, Blackstrap molasses for regular molasses, used all wheat flour and rapidura suger instead of the white.I also fo ...

  6. Nov 20th 2007

    These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with but ...

  7. Oct 27th 2007

    This is a good recipe after I changed a few things from what other reviewers have said and from other biscotti recipes I use. I used 6 T marjarine instead of oil. I omitted the whole wheat ...

  8. Dec 13th 2006

    Delicious and easy! Fills the house with the smells of Christmas! I dipped them in white chocolate melts, and hubby loved them! I did reduce the baking time, as they were burning a bit on ...

  9. Dec 7th 2006

    this may be the best biscotti I have ever had! I followed the recipe exactly (even the cooking time) and they came out perfectly. I don't know why some others had so much trouble. The dou ...