Why You’ll Love This Recipe

I enjoy this recipe because the dough comes together easily, yet the flavor tastes complex and deeply spiced. I like the balance of ginger, cinnamon, cloves, and nutmeg, which creates that classic gingerbread warmth. I also appreciate how well these biscotti hold up—they’re sturdy, crunchy, and irresistible whether I snack on them plain or drizzle them with something sweet.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup white sugar
3 eggs
⅓ cup vegetable oil
¼ cup molasses
2 ¼ cups all-purpose flour
1 cup whole wheat flour
1 ½ tablespoons ground ginger
1 tablespoon baking powder
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg

Directions

I begin by preheating the oven to 375°F (190°C) and greasing a cookie sheet.

In a large bowl, I mix the sugar, eggs, oil, and molasses until smooth. In a separate bowl, I combine the all-purpose flour, whole wheat flour, ginger, baking powder, cinnamon, cloves, and nutmeg. I stir the dry ingredients into the wet mixture until a stiff dough forms.

I divide the dough in half and shape each half into a long roll that matches the length of the cookie sheet. I place both rolls onto the sheet and gently flatten them to about ½ inch thick.

I bake the logs for 25 minutes, then set them aside to cool slightly.

When they are cool enough to handle, I slice them diagonally into ½-inch thick pieces. I return the slices to the cookie sheet, laying them cut-side down, and bake them for 5 to 7 minutes per side until toasted and crisp.

Servings and Timing

This recipe yields about 48 biscotti.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Variations

I sometimes drizzle the cooled biscotti with melted white chocolate or lemon-flavored almond bark for a festive finish. I also like adding chopped nuts—such as pecans or walnuts—to the dough when I want extra texture. For a stronger ginger kick, I occasionally add a spoonful of grated fresh ginger or increase the dried ginger slightly.

Storage/Reheating

I store the biscotti in an airtight container at room temperature for up to two weeks. They stay crisp and flavorful without needing refrigeration. If they soften slightly over time, I refresh them by baking them for a few minutes in a low oven. These cookies also freeze beautifully for longer storage.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before shaping and baking.

Can I skip the whole wheat flour?

Yes, I replace it with extra all-purpose flour for a lighter texture.

Can I make the biscotti softer?

I shorten the second bake for a more cake-like texture.

Do I need a stand mixer?

No, I mix everything easily by hand with a wooden spoon.

Can I add mix-ins?

Yes, chopped nuts, dried cranberries, or crystallized ginger work well.

Can I glaze them?

Absolutely—lemon glaze or white chocolate drizzle is wonderful.

Why is my dough sticky?

A little stickiness is normal; I dust my hands with flour when shaping.

Can I double the spices?

Yes, if I prefer stronger gingerbread flavor.

How do I get clean slices?

I use a serrated knife and slice gently in a sawing motion.

Can I freeze the baked biscotti?

Yes, they freeze well for up to three months.

Conclusion

I find Gingerbread Biscotti to be a delightful holiday treat that delivers festive spice, satisfying crunch, and effortless charm. Whether I pair them with a warm drink, gift them to friends, or enjoy them as a cozy seasonal snack, they always bring that classic gingerbread comfort to the moment.