Gingerbread Biscotti

Gingerbread-themed baking continues with this gingerbread biscotti, which is adapted from Good Housekeeping’s basic ginger biscotti recipe. Although I think it still needs a bit more cloves, or perhaps nutmeg, this biscotti is easy to make and very tasty.

While biscotti can look fancy and might sound complicated to make, what with the baking, cooling, slicing, and re-baking, it’s actually quite easy. Biscotti also travels well, so it’s a nice idea for holiday gifts, or to send to faraway family and friends.


  • 2 cups flour
  • 1 tablespoon ginger
  • 2 teaspoons allspice
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 eggs


Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a medium bowl, combine flour, ginger, allspice, baking powder, and salt; set aside.

In a mixing bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well and scraping your bowl between each. Add flour mixture in two batches, beating on low to combine and scraping your bowl well.

Sprinkle your counter top very lightly with flour and turn dough out, then knead one or two times to bring the dough together (it will be sturdy and easy to handle). Shape into a log, then transfer to your baking sheet and press it down evenly so your log becomes about 16 inches long.

Bake for 30 minutes, until a cake tester comes out clean from the center; remove from oven and cool for 10 minutes.

Transfer the log to a cutting board and, using a serrated knife, cut log into 1-inch slices (you could make thinner slices, but I wanted nice, thick pieces). Return to the baking sheet, placing them upright on their bottoms, and bake for another 10 minutes; lay all of the pieces on their sides and bake 2 minutes more, then flip over and bake on the remaining side for another 2 minutes.

Remove from oven and cool on a wire rack. Store in an airtight container for up to 2 weeks.

Makes 16.


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