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Gingerbread Biscotti

Total Time

Prep: 25 min. Bake: 35 min. + cooling


3 dozen

Cranberries and almonds pair well with the mild gingerbread flavor in these gingerbread biscotti from our Test Kitchen. The crisp cookies taste terrific with a steaming cup of coffee.
Gingerbread Biscotti Recipe photo by Taste of Home
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  • 3 large 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


  1. Preheat oven to 375°. In a large bowl, beat eggs, sugar, oil and molasses until blended. Combine flour, baking powder, ginger, cinnamon and nutmeg; gradually beat into egg mixture. Turn onto a floured surface. Knead in almonds and cranberries.
  2. Divide dough in half; shape each portion into a 14x3-in. rectangle. Transfer to a greased baking sheet. Bake until lightly browned, 24-26 minutes. 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 until firm and crisp, 10-15 minutes, turning once. Remove to wire racks to cool. Store in an airtight container.

Gingerbread Biscotti Tips

What kind of molasses should you use to make gingerbread biscotti?

There are several different types of molasses on the market, and sometimes it can be confusing! Molasses ranges from strong and robust to blackstrap and light. The most common, which is unsulfured, carries the purest molasses flavor and is the best choice for this gingerbread biscotti. It will work harmoniously and not compete with the spices for the perfect gingerbread flavor. Learn more about the different kinds of molasses, like blackstrap and dark molasses.

How do you store gingerbread biscotti?

Biscotti are best stored in an airtight, lidded container or tin to keep them tasting fresh and crisp. If desired, place pieces of waxed paper or parchment between the layers, especially if they are iced or drizzled with chocolate. Stored this way, they should last for up to 2 weeks. Without icing or chocolate drizzle, biscotti freezes very well in a freezer-safe container for up to 3 months.

What else can you mix into gingerbread biscotti?

Try swapping out the cranberries for chopped, crystallized ginger (as ginger tends to be strong and intensely spicy, decrease the amount to a 1/4 cup or a few tablespoons). Candied orange peel would also work beautifully in these biscotti. You can leave out the almonds entirely, or swap in chopped, toasted hazelnuts. Mix up a simple royal icing to drizzle over the gingerbread biscotti once it is completely cool. If you liked these biscotti, you'll love more of our gingerbread recipes!

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 cookie: 118 calories, 4g fat (1g saturated fat), 18mg cholesterol, 40mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.

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