Gingerbread Biscotti #ChristmasWeek


The Martha Stewart side of my mom showed up at Christmas. She’d bake gingerbread and piece it together with icing to form a snow covered house. We’d help decorate it with bulk penny candy in holiday colors…sampling our favorites as our fingers grew stickier by the minute. It’s been years since I’ve made a gingerbread house, but chewy ginger cookies and gingerbread men are part of our Christmas tradition today. Today’s Christmas Week theme is gingerbread surprise, so I veered off course and tried something new…gingerbread biscotti with a white chocolate drizzle. Perfect tea dipper for any of you ginger lovers…I added some crystallized ginger for a double punch.

Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you. 

Gingerbread Biscotti
  • Inspired by a recipe in Fine Cooking
  • 2¼ cups flour
  • 1¼ cups brown sugar
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon allspice
  • 1¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ¼ cup molasses
  • 2 tablespoons crystallized ginger
  • ½ cup chopped white chocolate
  • ½ cup chopped white chocolate, for drizzle
  1. Preheat oven to 350º. Line baking sheet with parchment and set aside.
  2. Whisk all dry ingredients together and set aside. In a measuring cup, whisk together eggs and molasses. With your mixer on low, pour in the egg mixture, and mix till well combined.*
  3. Divide dough in half and form each half into a log about 10 inches x 1½ inches. Place logs about 4 inches apart on baking sheet and bake for 30-35 minutes, till surface springs back when gently touched. Cool 10 minutes.
  4. Carefully remove log from parchment to a cutting board. With a serrated knife, cut log into ¾ inch slices on the diagonal. Repeat with second log. Place slices back on parchment lined pans, cut sides down. Bake 10-20 minutes, depending on how dry and crunchy you like your biscotti. I baked mine 10 minutes more.
  5. Remove to cooling rack. When cool, use microwave to melt ½ cup white chocolate in a ziplock bag. Snip end and drizzle melted chocolate over biscotti.
  6. *A blog follower who tried this recipe reported that she needed to add some water to the dough so that it held together. If you find your dough too dry and crumbly, add just enough water so that your dough can be formed into logs.

My blog is changing over to a self hosted WordPress blog on Friday. So you may need to resubscribe or update your bookmarks. Fingers crossed it goes smoothly!!!


  1. These look so perfectly delicious…a wonderful holiday biscotti!

  2. Oh Lizzy – I found you again….and this recipe looks like a winner. I love biscotti and also ginger. Win – Win!!

  3. Lizzy,
    I love gingerbread and I’m converting my husband. I bet he would love these too.

  4. Hi Liz,
    I tried to leave a comment, but didn’t see it pop up, so please forgive me if I’m double-commenting! Love the new site BTW! And I seriously must bake up some of these gingerbread-infused biscotti!


  5. These were delicious! However, I found that the dough was initially very, very dry. I had to add lots of water in order to shape and hold the logs together before baking.

    • Thanks for the tip on the water…I didn’t have that problem, but I’ll add a note to the recipe. I appreciate your feedback :)


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