Gingerbread Biscotti

Gingerbread Biscotti: a quick and easy gift for any coffee or tea lover. Or make it for yourself to enjoy any time of year. 


  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cups brown sugar
  • 1/4 cup molasses
  • 1/2 teaspoon vanilla
  • 12 oz white chocolate optional
  • colored sugar or sprinkles optional


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In alarge bowl, whisk together flour, baking powder, baking soda, spices and salt.
  3. In a medium mixing bowl, whisk together the eggs, molasses, brown sugar and vanilla for a few minutes.
  4. Add the egg mixture to the flour mixture and stir to form a dough.
  5. Divide dough in half. Roll each half into a log about 13 inches long, then flatten to form a flat long loaf about 2 inches thick. Make the loaf evenly thick and wide (don't stress it too much, but the pieces will be equal size if you do).
  6. Place both loaves on a baking sheet about 3 inches apart. Bake for 35 minutes until the loaves just start to crack on top.
  7. Remove loaves from oven to cool for 10 minutes. Reduce oven temperature to 325.
  8. With a serrated knife, slice loaves on a diagonal about 3/8 inch thick. Place slices flat on the baking sheet about 1/2 inch apart.
  9. Bake another 10-15 minutes until hard, turning once halfway through. Let cool.
  10. Melt the white chocolate chips in a microwave safe dish. I usually heat for 30 seconds and stir, then reheat in 15 second intervals until melted.
  11. Dip one corner of the biscotti pieces in the chocolate and place on waxed paper to set. Add colored sugar or sprinkles if desired