Homemade White Chocolate Gingerbread Biscotti Recipe

Gingerbread is, without a doubt, my favorite holiday season flavor.  I love the warm spices, which become more intense a day or two after baking. Homemade Gingerbread Biscotti is the perfect recipe for this time of year. These twice baked cookies have the best crunchy texture dotted with chewy tart cranberries, toasted almonds, and a pretty snow-white drizzle of rich chocolate. Bake a batch of these gingerbread biscotti for your holiday cookie swap or simply enjoy one as a spirited sidekick to your afternoon coffee.

Homemade White Chocolate Gingerbread Biscotti.

Why I love Gingerbread Biscotti

  • Classic gingerbread flavor: When creating this delicious biscotti recipe, I made sure to pack it with plenty of warm holiday spices reminiscent of classic gingerbread cookies. Tart cranberries provide some bright notes and a bit of chewiness in every bite.
  • Perfect holiday cookie: Biscotti makes a great gift, as it can be prepared well in advance and is sturdy enough for shipping without breaking. And with its distinctive shape biscotti would be a welcome addition to any Christmas season bake sale.
  • Unique and pretty presentation: I love a pretty cookie, don't you? These cookies have a decorative white chocolate drizzle that contrasts with the golden brown cookies, and they stack beautifully on a plate. I've included them every year for the past decade on my Thanksgiving dessert table, and people love to take them home for breakfast the next day!
Baked biscotti on a cooling rack.

Tips for Baking the Best Gingerbread Biscotti

Just a few helpful tips when making my easy gingerbread biscotti recipe

  1. Start with the dough: After you add the flour mixture, nuts and dried fruit, you should have a stiff dough that is easy to divide and shape. Shape each half into an identical flat log, so that it rises evenly while baking.
  2. Use a sharp knife: After the first bake, you will cut each log into several ½ inch slices. The best way to do this is by using a sharp serrated knife, which will help you achieve the neatest cuts. A very sharp chef's knife is a good alternative.
  3. Bake them twice!: To get the perfect crunchy cookie, biscotti recipes require two bakes, one before cutting into slices and one after. In fact, biscotti translates to "twice cooked" in English. For the second bake, make sure the pieces are golden brown and baked through. They will continue to crisp once transferred to a cooling rack to cool completely.

Ingredients and Special Equipment

See recipe card, below, for specific quantities.

Ingredients for gingerbread biscotti.

Gingerbread biscotti Ingredients

  • All purpose flour: For a gluten-free biscotti dough, substitute an equal amount of a reputable GF flour blend. You can also substitute half whole wheat flour for a nuttier flavor.
  • Baking powder
  • Salt
  • Ground gingerbread spices: Ginger, cinnamon, nutmeg, cloves
  • Butter: Room temperature
  • Dark brown sugar: Light brown sugar may be substituted
  • Granulated sugar
  • Eggs
  • Molasses
  • Orange zest: I love the unexpected hint of bright citrus flavor that this adds. Use more or less than I recommend in the recipe card depending on preference.
  • Dried cranberries: Coarsely chopped. Substitute dried cherries, golden raisins, figs, or apricots.
  • Almonds: Slivered or coarsely chopped whole almonds will both work.
  • White chocolate: Finely chopped white chocolate or white chocolate chips
Microplane zester.

Special Equipment

  • Microplane or citrus zester (pictured above): This is one of my most used kitchen tools. In this recipe, I use it for zesting an orange, but it works for other citrus, chocolate, and cheese.
  • Stand mixer or hand mixer: Biscotti dough is thick. You can use a hand mixer, but it will take a little more arm power to mix everything together.
  • Sharp serrated knife: A serrated knife gives you the neatest, best results when cutting the biscotti into slices, but you can use a very sharp chef's knife, too.
  • Plastic piping bag (optional): I use one of these to drizzle white chocolate over top of the baked biscotti. A zip top bag with the corner cut off also works!

Step by Step Photos and Instructions

  1. Heat your oven to 350℉ for the first bake. In a large mixing bowl, whisk flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves. 
  2. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, combine butter, brown sugar and sugar. Beat at medium speed for 2 minutes.
  3. Add the eggs and beat well to combine. Beat in the molasses and orange zest.

4. Add the dry ingredients at low speed until combined and a thick dough forms. Mix in the almonds and dried cranberries.

5. On a lightly floured surface, divide dough into two equal pieces, and form each piece into a log that is 12 inches long and 2 inches wide. Place the logs 3 inches apart on a cookie sheet lined with parchment.

6. Bake the logs 20 to 25 minutes, until they are lightly browned and the tops start to crack. Remove the baking sheet from the oven and let the logs cool 10 minutes. Reduce the oven temperature to 325℉ for the second bake.

7. Transfer the logs to a cutting board or a work surface and carefully cut them into ½ inch thick diagonal slices using a serrated knife or another sharp knife. 

8. Place the pieces, cut side down, on a large baking sheet lined with parchment paper. Bake the pieces 10 minutes, and then carefully turn them over. Bake for 6-8 minute more, until the biscotti are dry and golden brown. 

9. Cool the biscotti on the baking sheets for 10 minutes and then transfer them to a wire rack to cool completely.

10. Melt the white chocolate in the microwave in 30 second spurts at 80% power, stirring in between spurts, until melted and smooth. Decoratively drizzle the melted chocolate over the biscotti using the tines of a fork. Or, transfer the chocolate to a piping bag, cut a small hole at the tip, and then pipe the melted white chocolate over the cookies. Let chocolate set for 20 minutes before serving. Alternatively, dip half of each biscotti into the melted chocolate so that one flat side is coated.

Baked and decorated gingerbread biscotti on a plate.

FAQ and Troubleshooting your Gingerbread Biscotti

How long will biscotti stay fresh?

Biscotti can stay fresh for a while if it is stored properly. Stored in an airtight container or wrapped tightly in plastic wrap at room temperature, they can last up to 2 to 3 weeks. Store biscotti in an airtight container in the freezer for several months.

What is the best way to melt white chocolate?

White chocolate can easily scorch or seize if exposed to high heat when melting, but her are two reliable options resulting in smooth, melted chocolate:
1. Double boiler: Create a double boiler by placing a heatproof bowl over a pot of simmering water. Chop the white chocolate into small pieces and add them to the bowl. Stir occasionally as it melts and then remove the bowl from the heat, stirring until completely smooth.
2. Microwave: Melt the white chocolate in a microwave safe small bowl. Heat in 30 second spurts at 80% power, stirring in between spurts, until melted and smooth.

How are you supposed to eat biscotti?

Biscotti cookies are traditionally enjoyed in a particular way due to their crunchy texture. They are often dipped in a hot beverage, such as a hot cup of coffee, hot chocolate, or if you're a tea drinker, hot tea. . The dunking softens the biscotti slightly, making it easier to bite into. You can also eat delicious biscotti and enjoy the crunch as a snack on its own....no beverage required!

Baked and decorated biscotti on a wire rack.

Do you love Gingerbread as much as I do? here are some more of my Spiced Sweet Treats

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!

White Chocolate Gingerbread Biscotti.

White Chocolate Gingerbread Biscotti

Julie Hession
White chocolate drizzled gingerbread biscotti are easy-to-make spiced cookies for the holiday season. They store and ship well, making them perfect for holiday gifts and cookie swaps, and they go perfectly with a hot cup of coffee or cocoa.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 32 pieces
Calories 146 kcal
5 from 9 votes
Print Recipe Pin Recipe

Equipment

  • 1 serrated knife
  • 1 stand mixer fitted with the paddle attachment or handheld electric mixer

Ingredients
 
 

  • cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, room temperature
  • ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 3 tablespoon molasses
  • Zest from one medium orange
  • ¾ cup coarsely chopped almonds or slivered almonds
  • ½ cup coarsely chopped dried cranberries
  • 6 oz chopped white chocolate or white chocolate chips

Instructions
 

  • Heat your oven to 350℉. In a large bowl, whisk flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves.
  • In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat butter, brown sugar and sugar at medium speed for 2 minutes.
  • Add the eggs and beat well to combine. Beat in the molasses and orange zest.
  • Add the dry ingredients at low speed until combined, and then mix in the almonds and dried cranberries.
  • On a lightly floured surface, divide the dough into two equal pieces, and form each piece into a log that is 12 inches long and 2 inches wide. Place the logs 3 inches apart on a cookie sheet lined with parchment.
  • Bake the logs 20 to 25 minutes, until they are lightly browned and the tops start to crack. Remove the baking sheet from the oven and let the logs cool 10 minutes. Reduce the oven temperature to 325℉.
  • Transfer the logs to a cutting board or a work surface and carefully cut them into ½ inch thick diagonal slices using a serrated knife or another sharp knife.
  • Place the pieces, flat sides down, on cookie sheets lined with parchment paper. Bake the pieces 10 minutes, and then carefully turn them over. Bake for 6-8 minute more, until the biscotti are dry and golden brown.
  • Cool the biscotti on the baking sheets for 10 minutes and then transfer them to wire racks to cool completely.
  • Melt the white chocolate in the microwave in 30 second spurts at 80% power, stirring in between spurts, until melted and smooth. Decoratively drizzle the melted chocolate over the biscotti using the tines of a fork. Or, transfer the chocolate to a piping bag, cut a small hole at the tip, and then pipe the white chocolate over the cookies. Let chocolate set for 20 minutes before serving.

Notes

  • Once baked, biscotti will keep for up to two weeks at room temperature, tightly covered in an airtight container.
  • Freeze baked biscotti for up to two months, either in sealed zip top bags or an airtight container.  I recommend that you wait to add the white chocolate drizzle when you are ready to enjoy them, do defrost the biscotti at room temperature overnight and then add the drizzle. 

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 107IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 1mg
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9 Comments

  1. 5 stars
    These look AMAZING and I can almost smell the gingerbread from here! 😉 Cannot wait to try these!

  2. 5 stars
    These biscotti are so pretty. Perfect with a cup of coffee or tea! Hope that little bundle of joy is doing well!

    1. 5 stars
      Thanks so much, Lisa! I've been nibbling on them all day as I drink my 86 cups of coffee (or whatever sustains me through my sleeplessness....) Happy holidays to you 🙂

  3. 5 stars
    Genevieve June... it's a beautiful name! I had a great aunt whose name was Genevieve. Seems like names from the early 1900s are making a comeback! Can't wait to see her pic!

  4. 5 stars
    I've been checking in every now and then hoping to see an update on your baby! Is Gigi her name, or is it short for something... in any case, I *love* it! I'm sure she's a bundle of joy and just adorable.

    Oh, and yes, these sure are pretty cookies!

    1. 5 stars
      Thanks so much, Karen! Great to hear from you. And yes, Gigi is short for Genevieve....middle name is June. I will remember to post a photo the next time I post -- thanks for reminding me! Happy Holidays!!

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