Drizzled Gingerbread Biscotti

Total Time

Prep: 35 min. Bake: 35 min. + cooling


3-1/2 dozen

Updated: Oct. 05, 2023
After stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.—Susan Board, Palmer, Alaska
Drizzled Gingerbread Biscotti Recipe photo by Taste of Home
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  • 7 tablespoons butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/3 cup molasses
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 5 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cloves
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped crystallized ginger
  • 1-1/4 cups white baking chips
  • 1-1/2 teaspoons shortening
  • Red Hots


  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, molasses and vanilla. In another bowl, whisk the next 9 ingredients; gradually beat into creamed mixture. Stir in ginger.
  2. Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake until firm to the touch, 20-25 minutes.
  3. Cool on pans on wire racks until cool enough to handle. Transfer loaves to cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks to cool completely.
  4. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.

Nutrition Facts

1 cookie: 124 calories, 4g fat (2g saturated fat), 19mg cholesterol, 90mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.