There's nothing quite like the cozy aroma of gingerbread wafting through the house to make you feel festive! Gingerbread Biscotti brings all the warm holiday vibes with their perfect crunch, sweet white chocolate drizzle, and colorful sprinkles. Whether you're dunking them into your morning coffee or gifting a batch to loved ones, these treats are the ultimate holiday biscotti!
Yummy homemade gingerbread treats for the holidays
Gingerbread with its spicy flavors and cozy aromas is like a warm seasonal hug. To me, it's a must have for the Christmas season. And there are so many fantastic treats you can make with it!
From a classic Gingerbread Cake, to dense and rich Gingerbread Fudge, to decadent Gingerbread Truffles, they're a delicious treat that brings joy to the holiday season.
Why you'll love this gingerbread biscotti recipe
These iced gingerbread biscotti are everything you want in a holiday cookie.
They have a delightfully crunchy texture. Perfect for pairing with your favorite warm drink or a Gingerbread Latte.
Full of holiday flavors. Warm gingerbread spices make every bite taste like Christmas.
Easy to customize. Swap the pecans for other nuts, skip the chocolate, or go all out with festive sprinkles! See the recipe variations section below.
Great for gifting. Package these biscotti in pretty holiday tins for wonderful homemade gifts.
Ingredients you'll need
What makes this gingerbread biscotti with white chocolate icing so special? It could be the easy recipe, simple ingredients, or maybe just the crispy, flavorful cookies you create.
Butter: Gives the biscotti richness and a tender bite.
Sugar and Brown Sugar: A duo that sweetens and adds a subtle molasses flavor.
Eggs: The glue that holds the dough together.
Flour: All-purpose flour works best here to create the right texture.
Warm Spices: Ground ginger, cinnamon, and cloves bring the gingerbread magic.
Salt: Just a touch to balance the sweetness.
Baking Powder: Helps the biscotti rise and bake evenly.
Pecans: Add a nutty crunch that pairs perfectly with the spices.
White Chocolate: For dipping and a touch of sweetness.
Sprinkles: Optional, but so fun for a festive touch!
How to make gingerbread biscotti
Making biscotti is easier than you think! Here's how to do it:
- Whip butter in a large bowl with an electric mixer until creamy. Continue beating while adding sugars.
- Add eggs and beat until well mixed.
- Combine flour, baking powder and spices in a medium bowl.
- Add dry ingredients to wet ingredients. Beat on low speed until blended.
- Add pecans.
- Stir well.
- Divide dough in half and form each into a log about 10" long and 2" wide. Place on parchment paper line cookie sheet.
- Bake for 25 minutes at 375°F. This is considered the first bake.
- Let cool about 5 minutes. Place on a cutting board and cut with a sharp serrated knife into ½" wide diagonal slices.
- Place, cut side up, on ungreased baking sheet.
- Bake for 10 minutes, turn them over, and bake another 10 minutes. Remove from oven and let them cool completely on a wire rack.
- Melt white chocolate in a microwave safe dish. I like to use a mug that is tall and narrow to coat more of the biscotti. Dip ⅓ of the biscotti into the melted white chocolate and let the excess drip off.
- Place on a wax paper lined baking sheet and sprinkle immediately with colorful sprinkles. Let set before storing. Enjoy!
Recipe tips for biscotti success
- Let the biscotti logs cool just slightly before slicing to prevent crumbling. About 5 minutes should do the trick.
- Use a serrated knife for cleaner slices.
- Don't skip the second bake! It's what gives biscotti their signature crunch.
Recipe variations to make them your own
Swap the Nuts: Almonds, walnuts, macadamia nuts, or even pistachios would be delicious.
Make It Gluten-Free: Use a 1-to-1 gluten-free flour blend.
Add More Flavor: Try orange zest or a splash of vanilla extract in the dough.
Skip the Chocolate: If you prefer a simpler look, leave the biscotti plain or add just a drizzle of white chocolate instead.
How to Store and Freeze Biscotti
Store biscotti in an airtight container at room temperature for up to two weeks. Make sure they're fully cooled before storing to keep them nice and crisp.
To freeze, place the cooled biscotti in a freezer-safe container or bag. They'll last up to three months. When ready to enjoy, let them thaw at room temperature.
More cookie recipes for Christmas
- Cathedral Cookies
- Cherry Pistachio Cookies
- Eggnog Cookies
- Orange Pistachio Biscotti
- Peppermint Pinwheel Cookies
Find lots of easy cookie recipes and Christmas recipes right here on 2CM!
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Gingerbread Biscotti
Ingredients
- ½ cup butter softened
- ½ cup sugar
- ½ cup brown sugar, firmly packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup pecans, roasted & coarsely chopped (see notes for how to roast)
- 8 ounces white chocolate melted
- Garnish: red and green sprinkles
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- Place butter in an electric mixer and beat at medium speed until creamy.
- Continue beating while gradually adding sugars. Add eggs and continue beating until well mixed.
- In a medium bowl, combine flour, baking powder, spices and salt. Add to creamed mixture, beating at low speed until blended.
- Stir in chopped pecans.
- Divide dough in half and shape each into a log 2" wide x 10" long. Place on the prepared cookie sheet.
- Bake for 25 minutes. Remove from the oven and place the cookie sheet on a wire rack. Let the biscotti logs cool for 5 minutes then remove them and set them on a wire rack until cool to the touch.
- Reduce the oven temperature to 325°F. For the next step you will use ungreased cookie sheets.
- To finish the biscotti, slice each log crosswise into ½" slices. Use a serrated knife to make it easier. Place the slices on the ungreased cookie sheets.
- Bake for 7 minutes then turn the biscotti over and bake another 7 minutes. Remove from the oven and cool completely on a wire rack.
- Melt the white chocolate in a microwave-safe dish in 30-second increments, stirring in between, until melted. It usually takes about 1 to 1-½ minutes.
- Line a cookie sheet with wax paper. Dip about ⅓ of one end of the biscotti in melted white chocolate. Place on the wax paper until the chocolate hardens. (If you would like to add sprinkles for the holidays do so immediately after dipping.
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