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

Snowcapped Gingerbread Biscotti Recipe

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This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a "snow"-dipped decoration. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 45 min. + chilling Bake: 35 min. + cooling
MAKES:30 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. + chilling Bake: 35 min. + cooling
MAKES: 30 servings


  • 1/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 3 eggs
  • 3-1/4 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup hazelnuts, toasted and chopped
  • 1/4 cup finely chopped crystallized ginger
  • 1 cup butterscotch chips, melted
  • 1 cup vanilla or white chips, melted

Nutritional Facts

1 cookie equals 226 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 83 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
  2. Divide dough in half. Cover and refrigerate for 30 minutes.
  3. On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
  4. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
  5. Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Snowcapped Gingerbread Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p57

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Reviewed Dec. 15, 2013

"Loved it. I used sliced almonds in lieu of the hazelnuts, and dipped the bottoms in white chocolate only (omitting the butterscotch). I also cut the cloves in half...a little bit goes a long way. I thought this recipe was very similar to flavor as the gingerbread biscotti sold at Starbucks."

Reviewed Jun. 23, 2012

"Great recipe! Not very patient, so stirred in chips into batter. Wonderful! Buterscotch and white chocolate throughout!"

Reviewed Jan. 4, 2012

"really yummy! would make a great xmas gift."

Reviewed Jan. 3, 2012

"This is delicious and it meets with rave reviews. I make this at Christmas and give to friends, but make sure to keep some for myself. Should make year round!!!"

Reviewed Dec. 20, 2011

"Haven't made these yet but as far as the ginger - you can buy different grades of chopped ginger on King Arthur Flour's site"

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