Bake delicious gingerbread biscotti with oil using this easy recipe. Packed with holiday spices, they’re perfect with coffee and stay crunchy for weeks!
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It’s no exaggeration to say I’m obsessed with biscotti.
If you’ve been here before, you probably know the very first blog recipe I shared over ten years ago was my mom’s almond biscotti.
That biscotti recipe remains close to my heart, and it’s made me fall in love with experimenting with flavors while staying true to the Italian traditions I grew up with.
This gingerbread biscotti recipe is a festive nod to the holidays, but the method remains classic. These twice-baked cookies are perfect for dunking in coffee or hot chocolate during the holiday season.
Using oil instead of butter gives these biscotti a lighter texture while still delivering their signature crunch—and they’re so much easier to make! All you need are two bowls, a whisk, and a wooden spoon.
It’s been a while since I’ve shared a biscotti recipe, so what better time than the holiday season to bring some Italian flair to your holiday cookie platter? Plus, these cookies make great gifts for friends and family.
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Step-by-Step Instructions
Let’s begin by preheating your oven to 350°F (175°C). Position the rack in the center. Then, line a baking sheet with parchment paper.
You will need two bowls for this recipe, one for the dry ingredients and one for the wet ones.
Let’s start by sifting or whisking the dry ingredients together. This is what you need:
- 2 cups of all-purpose flour (284 grams)
- 1½ teaspoons of baking powder
- ½ teaspoon of kosher salt
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Set this dry mixture aside.
Next, let’s prepare the wet ingredients. Whisk together the following ingredients:
- 2 large eggs
- ⅔ cup of packed dark brown sugar
- ¼ cup of vegetable oil
- ¼ cup of molasses
- ½ teaspoon of pure vanilla extract
Whisk together until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a sticky dough forms. Avoid overmixing.
Using two tablespoons, drop the batter onto the prepared baking sheet, one heaping tablespoon at a time, to form a rough log.
For two smaller logs, shape the dough into logs about 2 inches wide by 12 inches long. Alternatively, create one large log about 4 inches wide by 13 inches long if you prefer a larger biscotti.
To smooth and even out the logs, quickly rinse your hands under cold running water and shake off the excess water (do not dry completely). Use your damp fingers to shape and even out the logs.
Bake in the preheated oven for 25–30 minutes for a larger log or 20–25 minutes for smaller ones, or until the logs are firm to the touch and lightly golden.
Remove the logs from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer carefully to a cooling rack and allow to cool for another 5-10 minutes, depending on the size of your biscotti loaf.
Reduce the oven temperature to 300°F (150°C).
Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into ½-inch thick biscotti pieces.
Arrange the biscotti slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 5–8 minutes, flipping halfway through for even crisping. The longer the biscotti bake, the crispier they will get.
These ginger biscotti are versatile for gifting, snacking, or pairing with hot beverages
Tips
- Make sure your eggs are at room temperature before mixing. This little step helps the dough come together more smoothly and gives your biscotti the perfect texture.
- There is no need to use a stand mixer with this recipe. Both the dry and wet ingredients come together very easily.
- After the first bake, let the logs cool for about 10 minutes. This makes them so much easier to slice and keeps their shape and texture intact.
- Use a serrated knife and a gentle sawing motion to slice your biscotti. This helps avoid crumbling and keeps those slices looking picture-perfect.
- Feel free to tweak the spice levels to suit your taste! Want more zing? Add an extra ½ teaspoon of ground ginger. Prefer a gentler flavor? Reduce the cloves or nutmeg a bit.
- Get creative! Mix in some chopped nuts, chocolate chips, or dried fruits for extra flavor and texture. For an extra festive touch, dip the finished biscotti in chocolate—it’s as delicious as it sounds!
- You can obtain a softer cookie by eliminating or reducing the time for the second bake.
- If desired, the gingerbread loaves can be sprinkled with icing sugar before the first bake.
- Once your biscotti are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for weeks!
FAQ
Gingerbread biscotti pairs wonderfully with coffee, tea, or hot chocolate.
Yes. While traditional Italian biscotti often use oil, many modern recipes include butter for added richness. Use five tablespoons of softened unsalted butter to replace the oil in this recipe. When using butter, I cream it with sugar before adding other ingredients. This method helps create a tender crumb in the final product.
Biscotti may crumble if the log is overbaked, if you’re using a dull knife, or if it’s too cool when slicing. Use a serrated knife with a gentle sawing motion and slice while the log is warm (not hot or cold) for clean cuts.
Gingerbread biscotti can last for about 2-3 weeks when stored in an airtight container at room temperature.
Yes, you can freeze biscotti! Wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. They can last for up to 3 months in the freezer.
Serving suggestion
Start your day by dunking a gingerbread biscotti into your favorite cup of coffee for a deliciously spiced treat. You can also serve them with hot cocoa or a spiced latte to wind down after a long day.
One of my favorite ways is to add them to my holiday cookie platter of Italian Christmas cookies alongside classics like my Almond Biscotti for a mix of flavors and textures. You can also package them up in festive bags or tins—they make wonderful gifts for friends, family, or even your holiday host.
More Christmas biscotti
Recipe origin
As I’ve shared before, biscotti have a special place in my heart.
Their crunchy texture and versatility make them such a fun canvas for experimenting with flavors. Over the years, I’ve made a few variations, but the inspiration for this gingerbread biscotti actually comes from my deep love for gingerbread cookies!
For decades, I’ve been baking gingerbread cookies every holiday season. There’s something magical about the warm, spiced aroma filling the kitchen. As much as I love the soft texture of classic gingerbread cookies, I couldn’t help but wonder—what if I transformed those same flavors into a biscotti recipe?
And so, here we are. Another holiday biscotti that is perfect for dunking into coffee or a hot cup of cocoa.
This gingerbread biscotti brings together my Italian roots and my favorite holiday baking traditions. It’s the best of both worlds, and I’m so excited to share it with you!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this ginger biscotti recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Gingerbread Biscotti
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Ingredients
Dry Ingredients:
- 2 cups all-purpose flour 284 grams
- 1½ teaspoon baking powder
- ½ teaspoon salt Kosher
- 1 teaspoon ginger ground
- ¾ teaspoon cinnamon ground
- ¼ teaspoon allspice ground
- ⅛ teaspoon nutmeg ground
- ⅛ teaspoon cloves ground
Wet Ingredients:
- 2 eggs room temperature
- ¾ cup brown sugar dark, packed
- ¼ cup vegetable oil
- ¼ cup molasses
- ½ teaspoon vanilla extract pure
Instructions
- Preheating your oven to 350°F (175°C). Position the rack in the center. Then, line a baking sheet with parchment paper.
- In another bowl, whisk together the wet ingredients (eggs, brown sugar, oil, molasses, and vanilla extract) until smooth.
- Add the liquid ingredients to the dry ingredients; stir with a spatula or wooden spoon until a sticky dough forms. Avoid overmixing.
- Using two tablespoons, drop the batter onto the prepared baking sheet, one heaping tablespoon at a time, to form a rough log. For two smaller logs, shape the dough into logs about 2 inches wide by 12 inches long. Alternatively, create one large log about 4 inches wide by 13 inches long if you prefer a larger biscotti.
- With damp fingers, shape and even out the logs.
- Bake in the preheated oven for 25–30 minutes for a larger log or 20–25 minutes for smaller ones, or until the logs are firm to the touch and lightly golden.
- Remove the logs from the oven and allow them to cool on the baking sheet for a few minutes.
- Reduce the oven temperature to 300°F (150°C).
- Transfer carefully to a cooling rack and allow to cool for another 5-10 minutes, depending on the size of your biscotti loaf.
- Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into ½-¾-inch thick biscotti pieces.
- Place slices back on the baking sheet, and return them to the oven to bake for an additional 5–8 minutes, flipping halfway through for even crisping.
- Place on a wire rack to cool and enjoy!
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THESE GINGERBREAD BISCOTTI!
Video
Notes
- Make sure your eggs are at room temperature before mixing. This little step helps the dough come together more smoothly and gives your biscotti the perfect texture.
- There is no need to use a stand mixer with this recipe. Both the dry and wet ingredients come together very easily.
- After the first bake, let the logs cool for about 10 minutes. This makes them so much easier to slice and keeps their shape and texture intact.
- Use a serrated knife and a gentle sawing motion to slice your biscotti. This helps avoid crumbling and keeps those slices looking picture-perfect.
- Feel free to tweak the spice levels to suit your taste! Want more zing? Add an extra ½ teaspoon of ground ginger. Prefer a gentler flavor? Reduce the cloves or nutmeg a bit.
- Get creative! Mix in some chopped nuts, chocolate chips, or dried fruits for extra flavor and texture. For an extra festive touch, dip the finished biscotti in chocolate—it’s as delicious as it sounds!
- You can obtain a softer cookie by eliminating or reducing the time for the second bake.
- If desired, the gingerbread loaves can be sprinkled with icing sugar before the first bake.
- Once your biscotti are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for weeks!
Nutrition
Sallie clatterbuck
I made this gingerbread biscotti yesterday and I have made 3 other recipes and this by far was the easiest and turned out perfect!! Thank you sooo much for this recipe!!!!
Maria
My pleasure Sallie! Thanks for sharing!
Sara
The perfect christmas cookie!!! Delicious!
Maria
I’m so happy to read this! Thanks so much for sharing Sara!
Barbara Jean Ghiorzi
Tried the gingerbread biscotti’s this morning.
Of course my Italian husband has never met a biscotti that he didn’t like.
He loved them with coffee.
Tomorrow I will try them with an egg substitute just for me !!!!
No dairy for me because of IBS so I am anxious to try them.
Thank you for all the recipes and all the hints.
Merry Christmas,
Barbara
Maria
I am so thrilled to read this! Thanks so much for taking the time to share Barbara! Merry Christmas to you as well ♥