Gingerbread Biscotti

Submitted by: Anna Guo, Corn Belt Energy Corporation

Gingerbread Biscotti

Course Cookies, Dessert
Cuisine Italian


  • 84g (3 oz.) unsalted butter softened
  • 90g (3 oz.) sugar
  • 1/2 t. cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. ground allspice
  • 1/4 t. ground nutmeg
  • pinch ground cloves
  • 1/2 t. salt
  • 4 T. molasses
  • 2 eggs
  • 1-1/2 t. baking powder
  • 240g (8.5 oz.) all-purpose flour
  • 86g (3 oz.) white chocolate


  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • In a medium bowl, beat together the butter, sugar, spices, salt and baking powder until light and creamy. Add the eggs and molasses and beat to combine. The mixture may appear curdled.
  • Turn your mixer to low speed and gradually add the flour, forming a wet, sticky dough.
  • Divide the dough into two equal portions and transfer to respective baking sheets.
  • Form each portion into a 9-1/2”x2” log, about 3/4-inch tall. Smooth any lumps on the top or sides.
  • Bake for 25 minutes. Remove from oven. Reduce oven temperature to 325 degrees.
  • Let the biscotti cool for 5 minutes before gently using a serrated knife to slice each log crosswise into 1/2” to 3/4” slices. Alternatively, you can slice the biscotti on a diagonal for longer pieces.
  • Lay the slices cut side down on the baking sheet and return to oven for 15-20 minutes or until crispy. The centers of the biscotti will still be slightly soft in the middle but will harden as they cool.
  • Remove the biscotti from the baking sheet and place on a cooling rack.
  • Once biscotti are cooled, dip one side into melted chocolate. Let the excess drip off. Place the dipped biscotti back onto the baking sheets and let the chocolate harden.
  • Store the biscotti in an airtight container for up to 2 weeks.


They are best dipped into coffee as a dessert or snack.