Gingerbread Biscotti

Warm up your holiday baking with these irresistibly spiced Gingerbread Biscotti! Infused with a cozy blend of ginger, cinnamon, cloves, and nutmeg, these twice-baked treats deliver the perfect balance of crisp texture and rich molasses flavor. Ideal for dunking into a steaming cup of coffee or tea, this easy-to-make recipe combines pantry staples with the optional crunch of toasted pecans or almonds for a festive twist. With their golden hue and crackled finish, these biscotti are as beautiful as they are delicious, making them a show-stopping addition to your holiday cookie tray or a thoughtful homemade gift. Plus, they stay fresh in an airtight container for up to two weeks, ensuring you can savor the spirit of the season one crunchy bite at a time.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 2.25 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0.5 cup unsalted butter (softened)
• 0.75 cup granulated sugar
• 0.25 cup brown sugar (packed)
• 2 units large eggs
• 3 tablespoons unsulfured molasses
• 2 teaspoons vanilla extract
• 0.5 cup chopped pecans or almonds (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs one at a time, ensuring each is fully incorporated. Add the molasses and vanilla extract, mixing until combined.

Step 5

Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms. If using, fold in the chopped pecans or almonds.

Step 6

Divide the dough in half and transfer it to the prepared baking sheet. Shape each half into a long, flat log about 10 inches long and 2 inches wide. Ensure there is space between the logs as they will spread during baking.

Step 7

Bake the logs in the preheated oven for 25-30 minutes, or until the tops are firm and cracked. Remove from the oven and let cool on the baking sheet for 10 minutes.

Step 8

Reduce the oven temperature to 300°F (150°C). Carefully transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 3/4-inch wide biscotti.

Step 9

Place the biscotti cut-side down back onto the baking sheet. Bake for an additional 10-12 minutes, flip them over, and bake for another 10-12 minutes, or until crisp.

Step 10

Remove the biscotti from the oven and let cool completely on a wire rack. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	836.7 grams (836.7g)

Amount per serving	% Daily Value*
Calories	3389

Total Fat 149.20g	191%
Saturated Fat 67.80g	339%
Polyunsaturated Fat NaNg
Cholesterol 630mg	210%
Sodium 1245mg	54%
Total Carbohydrate 478.60g	174%
Dietary Fiber 16.10g	58%
Total Sugars 253.50g
Protein 47.40g	95%

Vitamin D 138IU	692%
Calcium 378mg	29%
Iron 20mg	110%
Potassium 1699mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 5.5%

Carbs: 55.5%