Gingerbread Biscotti

Bake delicious gingerbread biscotti with oil using this easy recipe. Packed with holiday spices, they’re perfect with coffee and stay crunchy for weeks!

Course cookies

Cuisine Italian

Prep Time 10

Cook Time 40

Cooling biscotti 10

Total Time 1

Servings servings

Calories 80kcal

Author Maria Vannelli RD

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 a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and spices).
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!

Video

Notes

Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.

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!

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition