• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipe Search » Cookies

Nov 12, 2020(last updated January 10, 2023)

Crispy Iced Gingerbread Biscotti

5 from 3 votes
BySam Adler
Jump to Recipe
A whole plate of gingerbread biscotti sitting on a pink surface

These Gingerbread biscotti are the perfect cookie for the holidays! They are deliciously spiced then iced with a sweet brown sugar glaze. This recipe makes about 30 cookies and is perfect for cookie swaps or any holiday party!

Gingerbread biscotti piled on top of a white plate on a pink background

Gingerbread baked goods are a staple during the holidays. To me they are so good sometimes I like to make them during the year. The way they make the house smell is incredible!

In pastry school we learned that Biscotti come from Italy and means “twice baked”. You shape the cookie dough into logs to bake them once, then slice them on a diagonal and bake them again. This result is a super crunchy and crispy cookie that is perfectly dip-able.

These crispy gingersnap cookies are my favorite holiday cookie. This time we turned them into biscotti. Honestly I think biscotti are so underrated- I made these insane Cookie butter biscotti so long ago! If your’e looking for a cake, look no further than this gingerbread bundt cake, it’s the best!

These biscotti are spiced with all the classic gingerbread spices like nutmeg, ginger, and cinnamon, and then topped with a sweet and delicious brown sugar icing. What’s great about biscotti are that you don’t need a mixer, and you can make them in one bowl. Traditionally biscotti recipes don’t have butter so this makes it a dairy free cookie!

These make a great holiday gift or add them to a homemade cookie gift box!

Ingredients needed

Ingredients for gingerbread biscotti cookies

For the biscotti:

  • Eggs- Eggs provide structure and fat for the biscotti.
  • Molasses- Make sure to use un-sulfered molasses. This is the type thats regularly sold in grocery stores. I like using Grandmas brand. Make sure not to buy black strap molasses because that is way too bitter.
  • Vanilla extract– Vanilla enhances the cookie flavor.
  • Brown sugar– Brown sugar deepens the flavor better than granulated sugar because of the molasses that’s already added to it.
  • All purpose flour– Flour is needed to make up the bulk of the cookie.
  • Baking soda– Baking soda is needed to help the biscotti rise.
  • Cinnamon, Nutmeg, & Ginger – These spiced are added to bring out the classic gingerbread flavor. Feel free to use as much as you want or as little depending on your preference.
  • Kosher Salt– Salt is added to bring out the flavors.

For the brown sugar icing:

  • Unsalted butter– Unsalted is best used here because you don’t want the icing to be salty.
  • Brown sugar– Brown sugar makes the icing sweet and caramel like
  • Powdered sugar– Helps to tun this icing into a thin glaze.
  • Milk– Milk is used to thin the glaze.

How to make Gingerbread Biscotti

Combine the wet ingredients- Start by combining the eggs, molasses and vanilla in a medium sized bowl. Mix with a large spatula or wooden spoon until evenly combined.

Add the dry ingredients- Add in the brown sugar, flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix until a firm yet slightly sticky dough forms.

Shape and bake- Divide the dough into two equal parts and shape them into flat logs about 9″x3″ on a cookie sheet. Wet your hands to make the shaping easier if the dough is too sticky. Bake them for 25 minutes then remove from the oven.

Cool and slice- When the logs are cool, use a serrated knife in a sawing motion and slice 1/2 inch slices on a diagonal. Using a sawing motion is better than pressing down with a knife because it wont smush the biscotti.

Bake again- Place the biscotti slices cut side down on a cookie sheet and bake them again for another 20-25 minutes flipping the cookies halfway through.

Wet batter of cookies in a glass bowl on a pink background
Wet ingredients
Finished batter for biscotti in a glass bowl on a pink background
Finished biscotti dough
2 unbaked loaves of biscotti cookies on a sheet tray.
Pre baked logs
2 baked logs of biscotti on a sheet tray with parchment paper
Baked biscotti logs
Slices made into a loaf of biscotti
Slice it on a diagonal
Biscotti cookies piled onto a baking tray lined with parchment paper
Twice baked

Make the brown sugar icing

Combine the ingredients- Melt the butter in a small pot over low- medium heat. Add the brown sugar and stir to melt it all together until the sugar is melted. Take the pot off the heat and add in the powdered sugar and milk.

Stir until a loose glaze forms then drizzle them all over the cookies.

Glazed biscotti cookies on a black cookie sheet

Recipe Tips

  • You can substitute water for the milk and the butter for a butter substitute like Earth Balance to make them completely dairy free
  • The glaze will harden quickly so make sure to drizzle it over the biscotti right away.
  • Depending on your oven sometimes these might need a little bit longer to crisp up. Remember that biscotti are meant to be hard and crunchy and that everyone’s ovens are different.
  • When working with the dough- wet your hands slightly if it is too sticky, it will make it easier to shape.

Recipe FAQ

Why is the biscotti baked twice? Biscotti are baked twice to make sure the texture is crunchy. First the log is baked whole just until it’s cooked through. Then it is cut into individual cookies to create that hard and crispy texture.

What’s the best way to cut biscotti? Make sure the log has cooled enough to touch. Then cut it with a serrated knife in a sawing motion on a diagonal. It’s best to cut it this way so it doesn’t smush the biscotti before it’s fully baked.

How long does biscotti last? Since the cookie is crisp you can make them up to 5-7 days ahead and still enjoy them.

Can I make these gluten free? I havent made these gluten free but you can try these gluten-free biscotti!

Storing and freezing

Storing– Store the cookies in an airtight container at room temperature, they will keep for a week!

Freezing- To freeze, don’t ice the biscotti. Line them in a freezer safe bag and squeeze as much air out of it that you can. Freeze for up to 2 months. Then glaze on the day you are serving.

Want more cookies? Try these!

  • Quick Red Velvet Cake Mix Cookies
  • A stack of cookies on a marbleized background
    Thin & Crispy Gingersnap Cookies
  • orange cookies with white chocolate chips on a gray surface
    Crispy and Chewy Orange Cookies
  • Coconut cookies on a serving platter.
    Crispy and Chewy Coconut Cookies
Gingerbread biscotti piled on top of a white plate on a pink background

Crispy Iced Gingerbread Biscotti

These Gingerbread biscotti are the perfect cookie treat for the holidays! They are deliciously spiced then iced with a sweet brown sugar glaze. This recipe makes about 30 cookies and is perfect for cookie swaps or any holiday party!
5 from 3 votes
Print Pin SaveSaved! Rate
Course: Cookies
Cuisine: Italian
Diet: Kosher
Keyword: biscotti cookie recipe, gingerbread cookies, holiday cookies, how to make biscotti cookies
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 30 cookies
Calories: 130kcal
Author: Sam Adler

Ingredients

For Gingerbread Biscotti

  • 3 eggs large
  • 3 tbsp molasses unsulfered
  • 2 tsp vanilla extract
  • 1 cup brown sugar
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon add 1/2 tsp more according to taste
  • 1/2 tsp nutmeg add 1/2 tsp more according to taste
  • 1/2 tsp ground ginger add 1/2 tsp more according to taste
  • 1/4 tsp kosher salt

Brown Sugar Glaze

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 cup confectioners sugar
  • 1 tbsp milk add a little more if it's still too thick
US Customary – Metric

Instructions

For the gingerbread biscotti

  • Preheat the oven to 350° F and prepare 2 cookie sheets with parchment paper.
  • In a medium sized bowl combine the 3 eggs, 3 tablespoons of molasses and 2 tsp vanilla. Stir with a spatula until combined well. Add in the 1 cup brown sugar and mix again until combined.
    Wet batter of cookies in a glass bowl on a pink background
  • Add in the 3 cups flour, 1 tsp baking soda, 1/2 tsp each of cinnamon, nutmeg, and ground ginger. Add in 1/4 tsp kosher salt as well. Mix to combine making sure that all the dry ingredients are mixed in well.
    Finished batter for biscotti in a glass bowl on a pink background
  • Divide the dough into 2 equal parts. Shape each part into a long flat log. You can use one cookie sheet to bake both logs on.
    2 unbaked logs of biscotti cookies on a sheet tray.
  • Bake the logs for 25 mins. Then cool for 15 minutes. Make sure the logs are cool before you start slicing them. Using a serrated knife, cut 1/4-1/2 inch slices on the diagonal. You will now need two cookie sheets to bake the sliced cookies.
    Slices made into a log of biscotti
  • Lie the cookies flat on the cookie sheet and bake them for another 20 minutes flipping the cookies halfway through. Remove from the oven and cool on a cookie rack. Now prepare the glaze.

Brown sugar glaze

  • Melt 1/4 cup butter in a small pot over low- medium heat. Add in 1/2 cup brown sugar and stir to melt. Take the pot off the heat and add in 1 cup of confectioners sugar and 1 tbsp milk or water. Mix until a loose glaze forms and drizzle over the cookies immediately!
    A whole plate of gingerbread biscotti sitting on a pink surface

Notes

Wet your hands when shaping the dough into logs to make it easier if the dough is too sticky.
If you are freezing the biscotti, don’t glaze them before freezing. Make the glaze before you serve them.
They are delicious without the glaze too! 

Nutrition

Nutrition Facts
Crispy Iced Gingerbread Biscotti
Amount Per Serving (1 biscotti)
Calories 130 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 20mg7%
Sodium 72mg3%
Potassium 63mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 71IU1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

778 shares

Filed Under: Cookies Tagged With: Cinnamon, gingerbread

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Kailee says

    November 24, 2021 at 1:27 pm

    These sound amazing!

    Reply
    • Foodie Digital says

      November 24, 2021 at 1:32 pm

      They sure do!

      Reply
  2. Katy says

    December 16, 2022 at 8:02 am

    5 stars
    These biscotti are easy to make and SO GOOD! This is my second year including them in my cookie boxes and they’re always a hit!

    Reply
    • Sam Adler says

      December 18, 2022 at 5:19 pm

      Thank you SO much Katy! This just made my day!!! Happy Holidays!!

      Reply

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
.
.
.
#newyearseve #2023goals #cookieskillet #skilletcookie #giantchocolatechipcookie #chocolatechipcookies #chocolatechipcookie #cookiephotography #foodphotographyandstyling #foodstylingandphotography #foodphotographer #foodstylist #foodstylists #castironbaking #castironskillet #castiron @lodgecastiron
Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

#cookieboxes #cookiebox #cookiegifts #cookiegiftbox #holidaycookies #taylorswift #TaylorSwiftcookies #homemadecookies #customcookies #cookiedecorating #cookiesofinstagram #cookiedesign #cookiephotography #holidaycookiebox #holidaygiftsets #holidaygifts #ediblegifts #swiftie #swiftiesforever #taylornation @taylornation
ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
.
.
.

#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
.
.
Also here’s to wishing me getting those tix!
.
.
.
#swiftie #swifties #happybirthday #taylorswift #taylorswifttickets #birthdaycake #birthdaycakes #birthdaycandles #caramelcake #carameldripcake #caramelbirthdaycake #cakephotography #cakephotography📷 #cakedecorating #cakedesign #cakesofinstagram #cakepic #cakepictures
I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

.
.
.
#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
Load more please Follow me on Instagram!

Categories

Archives

Privacy Policy  | Disclosure Policy

 

Support by Foodie Digital

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2023 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

778 shares