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+ servings

Gingerbread Biscotti

These gingerbread biscotti are baked twice and then dipped in almond bark. The perfect accompaniment to your coffee or hot chocolate! And they make great food gifts, too!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 45 mins
Servings: 12 large biscotti (18 small)


  • 1 cup granulated sugar
  • 2 tablespoons molasses (not blackstrap)
  • 2 teaspoons vanilla extract
  • 3 large eggs divided
  • 5.3 ounces all-purpose flour about 1 1/4 cups
  • 5.3 ounces cake flour about 1 cup plus 3 tablespoons
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon grond ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 10 ounces almond bark
  • sprinkles for decorating (optional)


  • Preheat oven to 325 degrees. Prep 1 large sheet pan with parchment paper or a silicone mat.
  • Combine sugar, molasses, vanilla extract, and 2 of the eggs to a bowl fitted for your stand mixer. Beat ingredients with a paddle attachment on medium-high for 6 minutes to make sure it's nice and smooth and shiny. Set aside.
  • In a separate bowl, combine your dry ingredients: flours (make sure you weigh them!), cinnamon, ginger, salt, cloves and baking powder. Whisk until fully incorporated.
  • Add all the dry ingredients to the egg mixture. Turn the mixer to low and mix until just combined. Do not over-mix!
  • Grab your prepared baking sheet. Spoon dough into two halves onto the sheet, about 4 inches apart. Using floured hands (this will prevent sticking), mold the two halves into loaves that are each 8x5 inches. If the dough starts sticking to the parchment paper/mat, use a sharp knife to push it into place. Dust off any extra flour.
  • Create egg wash with 1 beaten egg and 1 teaspoon of water. Brush egg wash over the two loaves, making sure to cover all sides. Bake in preheated oven for 30-35 minutes, or until golden brown.
  • Once done baking the first time, remove from oven. Very carefully, remove the parchment paper or mat from the baking sheet and onto a wire rack. Let the loaves cool for 10 minutes. Reduce oven temperature to 275 degrees.
  • Once cooled, slice your biscotti, long-ways for larger biscotti or short-ways for smaller biscotti. You will get 6 long biscotti per loaf (or 9 smaller ones). Place sliced biscotti on your baking sheet, flat side down, and place in 275-degree oven to bake again. Bake for 10 minutes and then flip them once. Bake them again for another 10 minutes.
  • Once they're done baking, remove from oven and place on a cooling rack to cool completely. If you try to ice them when they're warm, the icing will melt off and/or get absorbed into the biscotti.
  • Once completely cooled, you are ready to ice them! Place almond bark into a microwave-safe rectangular dish and microwave in 30-second increments until completely melted.
  • Place the cooling rack with biscotti on top of baking sheet. Grab one biscotti and dip the bottom into the almond bark. Place them back on the cooling rack, with the side facing down so the extra coating can drip off. Repeat with all biscotti. Refrigerate for 10 minutes to let the coating harden. Save remaining coating to drizzle on top.
  • Once coating is hard, remove biscotti from fridge. Flip the biscotti so the tops are exposed. Reheat leftover coating if it solidified. Using a spoon, drizzle coating over the tops of the biscotti and immediately throw on some sprinkles before the coating begins to harden.
  • Serve immediately, preferably with a hot beverage to dunk them into. If you are using these for gifts, let them cool completely so the coating sets. Once set, you can wrap or package them for gifting.


Recipe adapted from Cooking Light