Gingerbread Biscotti

Happy 2016, everyone! I hope your holiday was merry, festive, and relaxing. For some, the celebration still goes on (Merry Christmas to all of you who celebrate the Orthodox Christmas!). Still in the festive spirit, I’d like to share with you a recipe for Gingerbread Biscotti, which we sampled in our house over the Christmas break. They are not too heavy or hard, perfectly spiced and ideal with a cup of hot chocolate.

Gingerbread Biscotti


(Recipe came from Smitten Kitchen)


2 cups plus 2 tablespoons (265 grams) all-purpose flour, plus extra for flouring hands
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/8 teaspoon ground cloves
A few grinds of black pepper
1/2 teaspoon coarse sea salt
1/2 cup dark brown sugar
1/2 cup granulated sugar
100 grams butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract

  1/2 cups toasted, chopped nuts or white or dark chocolate chunks (optional, I also, like the original author of the recipe, kept mine plain)
1 large egg white

Plus for sugar dipping (opional):

1/3 cup granulated sugar
1 tablespoon ground cinnamon


  1. Heat oven to 175C. Line one large or two small baking sheets (if yours are small you’ll probably prefer using two, as the logs will spread a lot) with parchment paper or a silicon baking mat. In a large bowl, stir together dry ingredients — 2 cups plus 2 tablespoons flour, baking powder, spices, pepper and salt. In a medium bowl, whisk together sugars, butter, 2 large eggs and vanilla. Add wet ingredients along with any optional additions (nuts or chocolate) to dry mixture and stir to combine. It’s going to seem a bit soft and sticky; it’s a-okay.
  2. Divide dough in half. Using floured hands, transfer first half to the prepared baking sheet(s) and form it into a slightly flatted log about 28 cm by 6 1/2 cm, going down one side of a baking sheet intended for two logs, or the center of a baking sheet intended for one log. Repeat with second half of dough. Whisk egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log.
  3. Bake logs until golden brown all over, about 25 minutes. Transfer tray to cooling rack; let cool about 25 minutes, until lukewarm. Gently transfer each log to a cutting board. Using a sharp serrated knife and gently sawing motion, cut logs on the diagonal into 1 cm wide slices. If using cinnamon-sugar, stir the two together and dip both cut sides in the mixture.
  4. Arrange slices, a cut side down, on baking sheet(s). Bake for another 10 to 12 minutes, until golden underneath. Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on rack.

Gingerbread Biscotti


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