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Gingerbread Biscotti



  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 3 tablespoons molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup mini semisweet chocolate chips (optional)


  • 6 ounces white baking chips
  • 1/4 teaspoon ground cinnamon


  1. Heat oven to 350 degrees F.
  2. Dough: Combine butter, sugars, ginger, cinnamon, nutmeg and cloves; mix well.
  3. Add eggs and molasses; mix well.
  4. Add flour and baking powder; stir in mini chips if desired.
  5. Divide dough in half. Shape each half into 12" logs.
  6. Place logs onto a lightly greased cookie sheet; flatten logs slightly.
  7. Bake for 22-25 minutes or until tops are cracked and logs are golden brown.
  8. Remove from oven; cool 15 minutes on cookie sheet.
  9. Reduce oven temperature to 325 degrees F.
  10. Place logs on a cutting surface; cut into 1/2-inch thick diagonal slices with a serrated knife.
  11. Place cut side down onto ungreased cookie sheets.
  12. Return to oven; bake at 325 degrees F for 9 minutes.
  13. Turn slices over and bake 7 minutes more. Cool completely.
  14. Drizzle: Microwave white baking chips until melted and smooth; stir in cinnamon.
  15. Drizzle over cookies; let set at room temperature until drizzle is firm.

Yield: 36 biscotti

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