For a richer flavor, toast the chopped crystallized ginger in a dry skillet for a few minutes before adding it to the dough. If you don't have crystallized ginger, you can substitute with chopped candied orange peel or dried cranberries. Store the biscotti in an airtight container at room temperature for up to a week.
Chef John's Gingerbread Biscotti
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING18 People
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VIEWS39
Capture the essence of the holidays with these delightful Gingerbread Biscotti. Infused with warm spices and the sweet heat of crystallized ginger, these twice-baked treats offer a satisfying crunch and a burst of festive flavor. Perfect for dunking in your morning coffee or gifting to loved ones, these biscotti are sure to become a cherished tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol30 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium112 mg
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Sugar13 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne pepper until well combined. (5 minutes)
02 Step
Recipe View In a separate bowl, cream together the softened butter, brown sugar, and molasses until light and fluffy. (5 minutes)
03 Step
Recipe View Beat in the eggs one at a time, then stir in the vanilla extract and chopped crystallized ginger. Ensure the ginger is evenly distributed throughout the mixture. (3 minutes)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be quite sticky. (7 minutes)
05 Step
Recipe View Turn the dough out onto a sheet of plastic wrap. Shape it into a log approximately 12-14 inches long and 2 1/2 inches wide. Wrap tightly and chill in the refrigerator for at least 30 minutes, or up to 2 hours. (35 minutes)
06 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. (5 minutes)
07 Step
Recipe View Remove the chilled dough from the refrigerator, unwrap, and place on the prepared baking sheet. Gently flatten the top of the log and smooth any rough edges with wet fingers. (2 minutes)
08 Step
Recipe View Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. (30 minutes)
09 Step
Recipe View Remove the loaf from the oven and let it cool on the baking sheet for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). (20 minutes)
10 Step
Recipe View Using a serrated knife, carefully slice the loaf into 1/2-inch thick biscotti. Cut on a slight diagonal for a more elegant look. (10 minutes)
11 Step
Recipe View Arrange the biscotti slices back on the baking sheet, cut-side up. (3 minutes)
12 Step
Recipe View Return to the oven and bake for 20 minutes, then flip the biscotti and bake for another 10-15 minutes, or until they are dry and crisp. (35 minutes)
13 Step
Recipe View Transfer the biscotti to a wire rack and let them cool completely. (30 minutes)
14 Step
Recipe View Drizzle the melted white chocolate over the cooled biscotti. Let the chocolate set completely before serving or storing. (30 minutes)
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Please Rate
Clinton Torphy
May 28, 2025These biscotti are amazing! The perfect balance of sweet and spicy.
Ruben Lemke
Apr 10, 2025The double baking makes them so crunchy and addictive. I can't stop eating them!
Osbaldo Cronin
Apr 3, 2025Easy to follow recipe and the results are delicious! I added some chopped walnuts for extra crunch.
Selmer Treutel
Mar 21, 2025I made these for a holiday gift exchange, and everyone loved them!