This Gingerbread Biscotti with molasses is lightly sweetened and full of warming spices. Cozy gingerbread flavors are at their best baked into crunchy biscuit cookies and served with a hot mug of coffee!
The holidays aren’t complete without a few kinds of gingerbread cookies in the mix. Maybe its the nostalgia factor, but even the smell of these spiced biscotti as they bake is enough to get me in the seasonal spirit.
SAVE THIS EASY GINGERBREAD BISCOTTI RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Then, there’s the taste: a perfect combination of ginger, cinnamon and cloves all baked to toasty perfection in classic biscotti!
These are too good to enjoy just once a year. Let gingerbread biscotti become a regular accompaniment to your morning cup (or pot) of coffee no matter the season!
If the idea of waking up to freshly baked ginger
What do I need?
You will need these ingredients to make this easy homemade biscotti:
- vegetable oil
- all purpose flour
- whole wheat flour
- baking powder
Why whole wheat flour?
You might be surprised to see whole wheat flour in a cookie recipe! Using the higher fiber, grainier flour makes biscotti harder by absorbing more water. In this recipe, I use a combination of white and whole wheat so that the biscotti have a hard bite without tasting nutty or grainy.
Ground spices or freshly grated?
It’s hard to beat the convenience of ground spices when you’re baking! In this recipe, I use primarily ground spices, with one exception: nutmeg. You only need a tiny amount of it to make a huge difference in the aromatic flavor of these gingerbread biscotti with molasses.
You can find containers of whole nutmegs in the spice aisle at most well-stocked grocery stores. Grate the nutmeg with a sharp food razor or grating tool just before adding it to the biscotti dough.
That said, if you can’t find whole nutmeg or simply prefer not to use it, feel free to use ground nutmeg in this recipe. I guarantee it will still taste (and smell) fantastic.
How to make gingerbread biscotti
If you’ve never made your own biscotti before, this easy biscotti recipe is the perfect way to start.
You start by mixing the ingredients together to form a thick dough. Divide this stiff dough into two logs about the length of your baking sheet.
Bake the biscotti logs, then cut them into half inch slices. Flip the slices on their side and bake them again for about 5 minutes. Finally, flip them once last time and let them bake until crisped and golden brown (another 5 minutes or so).
As difficult as it will be to resist biting into these as soon as they come out of the oven, make sure to let them cool first!
Everyone knows that biscotti are best served with something hot to dunk them in! Regular brewed coffee or strong espresso is the traditional dunker of choice, but why not get a little creative to make your biscotti breakfast even more fun?
The lightly sweetened cookies pair well with sweeter beverages like homemade Hot Chocolate and White Chocolate Mocha. For a breakfast combination that ginger lovers will go crazy for, try gingerbread biscotti with a Cookie Butter White Chocolate Mocha too!
If you’re more of a tea person than a coffee connoisseur, I can’t think of anything better than fresh gingerbread biscotti dipped in sweet and spicy chai tea on a cold winter day.
Once you’ve mastered the art of homemade biscotti, there are nearly endless combinations of flavors and mix-ins to try! These Peppermint Chocolate Biscotti with white chocolate drizzle are a hit at Christmas cookie exchanges.
From more ginger cookie variations to revamped childhood favorites, we have all the cookie recipes you need to satisfy your sweet tooth all year long.
- Ginger Molasses Snickerdoodles
- Cranberry Ginger Pistachio Sugar Cookies
- Ginger Chewies
- Chai Snickerdoodles
- Cream-Filled Molasses Cookies
- Classic Molasses Cookies
- Fluffernutter Cookies
- Peanut Butter Crinkle Cookies
- ⅓ cup vegetable oil
- 1 cup sugar
- ¼ cup molasses
- 2 ¼ cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 ½ tbsp ground ginger
- 1 ¼ tsp ground cinnamon
- 1 ½ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
- In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg. Gradually add the flour mixture to the wet mixture until a stiff dough forms.
- Divide the dough in half. On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 18 inches). Place the logs on the baking sheet. Use your hand to pat down the dough until it is 1/2 an inch thick.
- Bake for 25 minutes. Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). Use a serrated knife to cut biscotti logs into 1/2 inch thick slices.
- Flip the biscotti slices on their side with one cut end up and one cut end down. Return to the oven and bake for 5 – 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Remove from the oven, let cool, and enjoy!
- Store biscotti in an airtight container at room temperature. Enjoy within 2 weeks of baking for best taste.
Get cozy with homemade Gingerbread Biscotti! This easy biscotti recipe has the perfect blend of spices and rich molasses flavor.