Gingerbread Biscotti

Gingerbread Biscotti

Gather together:

  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 Tablespoons molasses
  • 2 eggs
  • 2  1/4 cups flour
  • 1 tsp baking powder
  • 3/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup macadamia nuts (optional)


  1. Preheat the oven to 375 degrees F (190 C).  Line a cookie sheet with parchment paper.
  2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves and nutmeg; mix into egg mixture to form a stiff dough.
  3. Divide dough in half, and shape each half into a roll the length of the cookie rolls on cookie sheet, pat down to flatten the dough to 1/2 inch.
  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  5. When cool enough to handle, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
  6. Glaze with lemon glaze.
Lemon Glaze

Lemon Glaze for Gingerbread Biscotti

Lemon Glaze: Combine the following in a small bowl and whisk until smooth

  • 1 cup powder sugar
  • 1 Tbs fresh lemon juice
  • 1 Tbs half & half
  • 2 tsp grated lemon zest

Dip the biscotti into the glaze. Set on a rack to air dry. About 2 hours.

This is one of the 2010 collection. Go to Christmas Cookies 2010 for the complete list



Filed under Home Cooked

2 responses to “Gingerbread Biscotti

  1. The extras in the gingerbread loaf are a cup of macadamia nuts and almost a cup of chopped candied ginger. The candied ginger sometimes makes the cookie look damp.
    Deb 12/18/10

  2. 2011: For the glaze, replaced the lemon zest with minced, crystallized ginger. Did not put crystallized ginger in the biscotti because it looks too wet when finished.

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