Gingerbread Biscotti

Biscotti dipped in coffee. A perfect snack to keep me going when I’m up late working on blog posts, rotation assignments or catching up on the latest Game of Thrones episode.

Biscotti are basically a crispy breadstick-like cookie. They are twice baked which gives them a delicious crispy exterior that softens ever so slightly when dipped in coffee or tea. Traditional biscotti have a delicate almond flavor. But you really can add whatever flavors you want to this blank canvas. Orange chocolate, white chocolate almond or in this case, gingerbread spice are a few of my favorites .

The warmth of cinnamon and nutmeg pair perfectly with the sweet molasses and brown sugar. The key to perfect biscotti is the baking time. Pull them from the oven too early and they’re chewy. Too late and you’ve got yourself hockey pucks. Now, some people enjoy a more chewy biscotti, but traditionally they should be a little snappy. The secret to this recipe is the addition of black pepper. This doesn’t add any spice to the biscotti, but brings out the warmth of the cinnamon and adds a little kick. Bake up a batch to have on hand in your freezer the next time you need a little pick me up!


  • 2 1/2 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1 teaspoon salt
  • 2 teaspoons ground cinnamon
  •  3/4 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  •  1/4 teaspoon black pepper
  •  6 tablespoons unsalted butter, softened
  •  1 cup brown sugar
  •  2 large eggs
  •  2 tablespoons unsulfured molasses
  •  1-2 tablespoons confectioners’ sugar


  1. Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment.
  2. In a bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and pepper. Set aside.
  3. In another bowl, beat together butter and brown sugar using an electric mixer for about 2 minutes on medium-high until combined. Add eggs and beat again. Stir in molasses.
  4. Stir in flour mixture until stiff dough forms
  5. Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar using a sifter.
  6. Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet for 5-10 minutes.
  7. Transfer both loaves to a cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
  8. Store in airtight container for up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to 3 months.