Gingerbread Biscotti Log (Printer-friendly)

Crisp biscotti packed with gingerbread spices, ideal for dunking into coffee or tea during cozy moments.

# What You Need:

→ Dry Ingredients

01 - 2 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 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon fine salt

→ Wet Ingredients

09 - 1/4 cup unsalted butter, softened
10 - 1/2 cup packed dark brown sugar
11 - 1/4 cup molasses
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract

→ Mix-ins

14 - 1/3 cup chopped toasted pecans (optional)
15 - 1/3 cup finely chopped crystallized ginger (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a 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, beat the softened butter and dark brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add molasses to the creamed mixture, then beat in eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition.
05 - Gradually fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
06 - Gently fold in chopped pecans and crystallized ginger if using.
07 - Divide dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet; flatten slightly.
08 - Bake logs at 350°F for 25 to 28 minutes until firm and lightly browned. Remove and cool 10 to 15 minutes.
09 - Lower oven temperature to 300°F for the second bake.
10 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices and arrange cut side down on the baking sheet.
11 - Bake slices at 300°F for 10 to 12 minutes per side, flipping halfway through, until dry and crisp.
12 - Transfer biscotti to a wire rack and allow to cool completely before serving or storing.

# Expert Tips:

01 -
  • They stay fresh for weeks in an airtight container, making them perfect for gifting or enjoying slowly throughout the season
  • The twice-baked method creates that irresistible crispy texture that begs to be dunked in your favorite hot beverage
  • Warm spices like ginger, cinnamon, and cloves transform simple ingredients into something that feels festive and special every single time
02 -
  • Don't skip the cooling time after the first bake—trying to slice warm logs will cause them to crumble instead of cut cleanly
  • The second bake is what transforms these from soft cookies into dunking-worthy biscotti, so don't rush it or skip the flipping halfway through
  • Room temperature ingredients really do matter here—cold eggs and butter won't incorporate smoothly and you'll end up with a different texture
03 -
  • Invest in a good serrated knife—it makes the difference between clean slices and crumbly mess when cutting the logs
  • If your molasses is thick and hard to pour, warm it slightly in the microwave for 10 seconds to make it flow more easily into your mixer
  • The diagonal slicing isn't just for looks—it creates more surface area for the second bake, which means more crispy edges and faster drying

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