Gingerbread Biscotti - The Sweet Rebellion
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Gingerbread Biscotti

I’m always in search of great edible gift ideas, especially around this time of year. If you’ve ever made a homemade gift for a loved one you’ll know how appreciated it is! Since I had no biscotti recipes on my blog I thought this was a good place to start. Biscotti look beautiful when simply packaged in cellophane with a ribbon, or in a pretty glass jar. And who doesn’t love a crisp biscotti with their tea or coffee?

Traditionally biscotti are made with almonds or other nuts but  I wanted something a little different. I love the rich, spicy flavours of gingerbread and it’s rather Christmassy too. And so this Gingerbread Biscotti was born! All the flavour of Gingerbread but with a totally different texture – crisp and crunchy! As a happy coincidence, I was also invited to join in a virtual cookie swap this year with a Gingerbread theme! So if you love gingerbread, please check out the other delicious recipes from some talented bloggers below!

Biscotti simply means “twice-cooked” – first the whole log of biscuit dough is baked, and then it’s sliced while still warm and soft before baking for a second time until crisp. This second bake can be to your liking: although biscotti are usually crispy, if you prefer a softer texture then reduce the baking time a little (remember the biscotti will still crisp up on cooling).

Treats from Our Virtual Gingerbread Swap


90g butter (6tbsp)
220g dark brown sugar (1 cup)
30ml molasses (2 tbsp)
10ml vanilla essence (2 tsp)
2 large eggs
350g flour (2½ cups)
7,5ml baking powder (1½ tsp)
2ml of salt (a generous pinch)
7,5ml ground ginger (1½ tsp)
10ml ground cinnamon (2 tsp)
2,5ml allspice (½tsp)

Approx 5 tbsp icing sugar, for dipping


  • Preheat your oven to 180°C. Grease and line a large baking tray with greaseproof paper.
  • Cream together the butter, sugar and molasses for a few minutes, then add the vanilla and beat well. Beat in the eggs one at a time.
  • Sift together the flour, baking powder, salt and spices. Stir into the creamed mixture until combined.
  • Transfer the dough to a floured surface. Divide the dough in half and shape each half into a log, about 30cm long and 5cm wide.
  • Place onto the prepared tray and pat down to flatten the tops a bit. Leave space between the 2 logs as they will spread.
  • Bake for 30 minutes, then remove and cool on a cooling rack for 10 minutes. Slice each log on the diagonal into biscotti just less than 1cm thick. Place these back onto the tray and bake for a second time  – about 10 minutes. I turned mine over after 5 minutes to ensure they baked evenly.
  • In the meantime sift the icing sugar into a small bowl. Once baked, dip the top edge of each biscotti into the icing sugar whilst the biscotti are still very warm, then place on a cooling rack to cool completely.
  • The biscotti will keep for about 1 week in an airtight container at room temperature.


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