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 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!
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.
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.
- 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.
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.
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!
Crispy Iced Gingerbread Biscotti
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
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.
- 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.
- 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.
- 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.
- 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!