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+ servings
Gingerbread biscotti piled on top of a white plate on a pink background
5 stars (5 ratings)

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!

Ingredients

For Gingerbread Biscotti

  • 3 (3 ) eggs, large
  • 3 tbsp (3 tbsp) molasses, unsulfered
  • 2 tsp (2 tsp) vanilla extract
  • 1 cup (220 g) brown sugar
  • 3 cups (375 g) all purpose flour
  • 1 tsp (1 tsp) baking soda
  • 1/2 tsp (0.5 tsp) cinnamon, add 1/2 tsp more according to taste
  • 1/2 tsp (0.5 tsp) nutmeg, add 1/2 tsp more according to taste
  • 1/2 tsp (0.5 tsp) ground ginger, add 1/2 tsp more according to taste
  • 1/4 tsp (0.25 tsp) kosher salt

Brown Sugar Glaze

  • 1/4 cup (56.75 g) unsalted butter
  • 1/2 cup (110 g) brown sugar
  • 1 cup (120 g) confectioners sugar
  • 1 tbsp (1 tbsp) milk, add a little more if it's still too thick

Instructions
 

For the gingerbread biscotti

  • Preheat the oven to 350° F and prepare 2 cookie sheets with parchment paper.
  • Wet batter of cookies in a glass bowl on a pink background
    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.
  • Finished batter for biscotti 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.
  • 2 unbaked logs of biscotti cookies on a sheet tray.
    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.
  • Slices made into a log of biscotti
    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

  • A whole plate of gingerbread biscotti sitting on a pink surface
    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!

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! 
Serving: 1biscotti, Calories: 130kcal, Carbohydrates: 26g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 72mg, Potassium: 63mg, Fiber: 1g, Sugar: 16g, Vitamin A: 71IU, Calcium: 19mg, Iron: 1mg
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