Recipes › Dessert › Gingerbread Biscotti Recipe

Gingerbread Biscotti Recipe

Recipe by Pedro M. A. Neves

This Italian-style gingerbread biscotti combines warm spices with the traditional twice-baked cookie format, creating a crispy, dunking-perfect treat. Gingerbread biscotti bring festive flavors to the classic almond biscotto shape, making them ideal for serving with coffee or hot chocolate. These golden-brown cookies deliver complex spice notes with each bite and store remarkably well for weeks.

Ingredients

• 200g all-purpose flour
• 100g whole wheat flour
• 100g granulated sugar
• 80g unsalted butter, softened
• 2 large eggs
• 45ml honey
• 10g ground ginger
• 6g ground cinnamon
• 3g ground cloves
• 2g ground allspice
• 1g fine sea salt
• 6g baking powder
• 80g candied ginger, finely chopped
• 60g roasted unsalted almonds, roughly chopped
• 5ml vanilla extract

Instructions

1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Sift together all-purpose flour, whole wheat flour, baking powder, ground ginger, cinnamon, cloves, allspice, and salt into a medium bowl.

2. In a large mixing bowl, cream softened butter with granulated sugar using an electric mixer on medium speed for 3-4 minutes until pale and fluffy.

3. Add eggs one at a time to the butter mixture, beating well after each addition. Pour in honey and vanilla extract, mixing until fully combined.

4. Fold the dry ingredient mixture into the wet ingredients using a silicone spatula until just combined. Gently fold in candied ginger and chopped almonds until evenly distributed.

5. Divide dough in half. On parchment paper, shape each half into a log approximately 30cm long, 6cm wide, and 2cm tall, using damp hands to smooth the surface.

6. Bake for 25-28 minutes until the logs are firm and a light golden brown color. Remove from oven and cool for 10 minutes.

7. Using a serrated knife, slice each log diagonally at a 45-degree angle into pieces approximately 1.5cm thick. Arrange slices cut-side down on clean baking sheets.

8. Return sliced biscotti to the oven at 160°C (320°F) for 12-15 minutes, stirring halfway through, until they achieve a deep golden color and are fully crisp throughout.

9. Remove from oven and transfer to a wire cooling rack. Allow biscotti to cool completely at room temperature for at least 30 minutes before serving.

Substitutions

• Replace honey with maple syrup (same quantity) for a distinct sweetness
• Substitute candied ginger with dried cranberries or diced dried apples for reduced spice intensity
• Use gluten-free all-purpose flour blend (1:1 ratio) for a gluten-free version
• Replace almonds with chopped hazelnuts or walnuts for different nutty notes

Tips

• Slice biscotti while still warm from the first bake; they cut more cleanly and will crisp perfectly on the second bake
• Store completely cooled biscotti in an airtight container with a piece of parchment between layers to prevent sticking; they keep for up to 4 weeks
• For enhanced crispness, reduce oven temperature to 150°C (300°F) on the second bake and extend time to 18-20 minutes, checking frequently to prevent over-darkening
• Measure spices carefully; too much ground clove or allspice can overpower the gingerbread flavor profile

Biscotti originate from Tuscany and have been an Italian staple since medieval times, traditionally crafted for long shelf-life and dunking in wine or coffee. This gingerbread interpretation honors the Italian biscotto tradition while incorporating warming spice profiles common to Northern European festive baking.

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