Gingerbread Biscotti Recipe
Gingerbread Biscotti Recipe photo by Taste of Home
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Gingerbread Biscotti Recipe

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Cranberries and almonds pair well with the mild gingerbread flavor in these cookies from our Test Kitchen. The crisp cookies taste terrific with a steaming cup of coffee.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 36 servings


  • 3 eggs
  • 1 cup sugar
  • 1/3 cup canola oil
  • 1/4 cup molasses
  • 3-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3 teaspoons ground ginger
  • 2-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup slivered almonds
  • 1/2 cup dried cranberries

Nutritional Facts

118 calories: 1 filled pita half, 4g fat (1g saturated fat), 18mg cholesterol, 40mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, beat the eggs, sugar, oil and molasses. Combine the flour, baking powder, ginger, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in almonds and cranberries.
  2. Divide dough in half; shape each portion into a 14-in. x 3-in. rectangle. Transfer to a greased baking sheet. Bake at 375° for 24-26 minutes or until lightly browned. Cool for 5 minutes.
  3. Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and crisp, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
Originally published as Gingerbread Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p103

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Reviewed Dec. 19, 2011

"I made these without cranberries and chopped almonds because that is what I had. They are very good and quite easy to make."

Reviewed Dec. 8, 2011

"Yum... look, smell, and taste delicious!"

Reviewed Nov. 29, 2011

"Very easy to make and turned out perfectly."

Reviewed Jan. 9, 2010

"I made this without the almonds since I didn't have them on hand. I think it would be even better with them. It was an easy, fun recipe and the biscotti turned out well. Smelled great when they were baking!!!"

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