Gingerbread Crunchy Spiced Biscotti (Printable)
Crunchy spiced gingerbread biscotti with warming spices and a hint of molasses.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1/2 cup unsalted butter, softened
10 - 2/3 cup packed brown sugar
11 - 2 large eggs
12 - 2 tablespoons molasses
13 - 1 teaspoon vanilla extract
→ Mix-Ins
14 - 1/2 cup chopped walnuts or pecans (optional)
15 - 1/3 cup crystallized ginger, finely chopped (optional)
# How To Make:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add molasses and vanilla extract, mixing until combined.
04 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Fold in nuts and crystallized ginger if using.
05 - Divide dough into two equal parts. With floured hands, shape each into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. Slightly flatten each log.
06 - Bake logs for 25 to 28 minutes until firm and lightly browned. Remove from oven and cool on baking sheet for 10 minutes.
07 - Reduce oven temperature to 325°F.
08 - Using a sharp serrated knife, slice logs diagonally into 1/2-inch thick pieces. Arrange slices cut side down on the baking sheet.
09 - Bake slices for 10 minutes, then flip and bake an additional 10 to 12 minutes until crisp and golden.
10 - Cool biscotti completely on a wire rack before storing in an airtight container.
# Expert Tips:
01 -
- They stay perfectly crispy for weeks, making them ideal for impromptu coffee moments or last-minute gifts.
- The spice blend tastes complex and intentional, but the technique is forgiving enough for any baker.
- Double-baking creates an almost magic transformation from soft logs to hard-edged cookies.
02 -
- Don't skip the 10-minute rest between the first and second bake—it firms up the logs enough to slice cleanly.
- A serrated knife makes all the difference; a dull regular knife will squeeze and break them.
- If your first bake looks too dark, reduce your oven temperature by 10 or 15 degrees next time.
03 -
- Crystallized ginger isn't just optional—it transforms these from nice to memorable, adding pockets of bright flavor.
- If you want to gild them, dip the cooled biscotti ends in melted white or dark chocolate; it looks beautiful and tastes indulgent.