Gingerbread Biscotti
Twice-baking is the secret to biscotti with an authentic, dunk-worthy crunch, and bringing warm gingerbread spice into the mix gives the classic Italian cookie a cozy depth. The dough comes together firmly enough to shape into distinct logs on the baking sheet before taking its first turn in the oven. After the initial bake sets the crumb, letting the logs cool briefly allows you to slice clean, even batons without crumbling. A second short bake crisps the edges and dries out the center just enough to hold up against a hot mug of coffee or tea.
Why this one works
- Sturdy texture makes it ideal for dunking without falling apart
- Spiced ginger warmth fills the kitchen as the logs bake
- Simple two-step baking technique ensures a dependable crunch
- Pairs effortlessly with morning espresso or evening dessert drinks
What you’ll need
- 2 cups (250g) all-purpose flour Provides the foundational structure needed to form a stiff, sliceable dough log.
- 1 tsp (5g) ground ginger Delivers a sharp, aromatic spice that infuses evenly throughout the dry mixture.
- 1/2 cup (115g) unsalted butter Creamed until light and fluffy to lend richness and a tender crumb beneath the crisp crust.
- 1/2 teaspoon (2g) baking powder
- 1 large egg
- 1 teaspoon (3g) ground cinnamon
TRY THIS NEXT: If these flavors sound good to you, Pear Ginger Biscotti is a natural one to save for next time.
What to have nearby
- Baking sheet
- Parchment paper
- Mixing bowls
- Serrated knife for slicing
Step-by-step instructions
Work the dough until it holds together as a stiff mass, then space the shaped logs evenly across your lined baking sheet to allow room for slight spreading during the first bake.
- 1Step 1
Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- 2Step 2
Whisk flour, ginger, cinnamon, and baking powder in a bowl.
- 3Step 3
Cream butter and brown sugar until light and fluffy, then beat in molasses and eggs.
- 4Step 4
Gradually add dry ingredients to wet, folding until a stiff dough forms.
- 5Step 5
Shape dough into two logs on the sheet and bake for 25 minutes.
- 6Step 6
Remove, cool slightly, slice into strips, and bake again for 10 minutes until crisp.
ALSO GOOD: If these flavors sound good to you, Coconut Lime Biscotti is a natural one to save for next time.
A few things worth knowing
- Let the baked logs cool slightly before cutting so the crumb holds together under the knife.
- Use a gentle sawing motion with a serrated knife to cut clean, uniform strips without crushing the crust.
- Arrange the cut slices cut-side down on the sheet for the second bake so they crisp evenly.
Ways to make it your own
- Dust the cooled biscotti lightly with powdered sugar before serving.
- Serve alongside a small dish of melted dark chocolate for dipping.
Serving suggestions
Set these crisp biscotti out alongside freshly brewed drip coffee, frothy lattes, or a pot of black tea. They also make a welcome accompaniment to a bowl of vanilla ice cream or a glass of sweet dessert wine.
Storage & reheating
Store fully cooled biscotti in an airtight container at room temperature to protect their crispness from moisture.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why do the logs need to cool before slicing?+
Slicing the logs while they are piping hot can cause the delicate crumb to tear or crumble; waiting a few minutes lets the structure firm up.
How can I tell when the second bake is done?+
The biscotti strips should feel dry to the touch and appear lightly toasted and crisp along the cut edges.
With its balance of warm ginger spice and reliable crunch, this biscotti makes a dependable, comforting bake to keep on hand for coffee breaks.
Gingerbread Biscotti
Crisp, twice-baked gingerbread biscotti infused with ground ginger, shaped into logs, sliced, and toasted until golden and firm for dipping.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp (5g) ground ginger
- 1/2 cup (115g) unsalted butter
- 1/2 teaspoon (2g) baking powder
- 1 large egg
- 1 teaspoon (3g) ground cinnamon
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Whisk flour, ginger, cinnamon, and baking powder in a bowl.
- Cream butter and brown sugar until light and fluffy, then beat in molasses and eggs.
- Gradually add dry ingredients to wet, folding until a stiff dough forms.
- Shape dough into two logs on the sheet and bake for 25 minutes.
- Remove, cool slightly, slice into strips, and bake again for 10 minutes until crisp.
Nutrition
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