Gingerbread Biscotti Crunchy (Printable)
Crunchy gingerbread biscotti with warm spices, ideal for dipping or sharing during festive times.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1/2 cup unsalted butter, softened
10 - 2/3 cup packed brown sugar
11 - 2 large eggs
12 - 2 tablespoons molasses
13 - 1 teaspoon vanilla extract
→ Mix-Ins
14 - 1/2 cup chopped walnuts or pecans (optional)
15 - 1/3 cup finely chopped crystallized ginger (optional)
# How To Cook:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl.
03 - Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating after each addition. Mix in molasses and vanilla extract until combined.
04 - Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in chopped nuts and crystallized ginger if using.
05 - Divide dough into two equal portions. On the prepared baking sheet, shape each portion into a 12-inch long and 2-inch wide log using floured hands, slightly flattening the tops.
06 - Bake logs at 350°F for 25 to 28 minutes until firm and lightly browned. Remove and cool on the sheet for 10 minutes.
07 - Lower oven temperature to 325°F.
08 - Using a sharp serrated knife, slice logs diagonally into 1/2-inch thick pieces. Arrange slices cut side down on the baking sheet.
09 - Bake biscotti for 10 minutes, flip, and bake an additional 10 to 12 minutes until crisp and golden.
10 - Allow biscotti to cool completely on a wire rack before storing.
# Expert Tips:
01 -
- They stay impossibly crispy for weeks, getting better as they age, so you can make them ahead and feel like you have your life together.
- The combination of ginger, cinnamon, cloves, and nutmeg tastes genuinely special without being fussy or hard to pull off.
- Dipping them into coffee or tea transforms an ordinary breakfast into a small moment of intentionality.
02 -
- Underbaking the logs in the first round is the biggest mistake—they won't slice cleanly if they're still too soft, so wait until they feel firm.
- The second bake is where the magic happens; don't skip it or cut it short, because that's what makes biscotti stay crisp for weeks instead of going stale in days.
03 -
- If your dough is sticky, dust your hands lightly with flour while shaping the logs, but don't overwork it or the biscotti will become tough.
- A sharp serrated knife makes slicing so much easier than a regular knife—the sawing motion cuts through cleanly without crushing the logs.