Gingerbread Biscotti

These biscotti bring gingerbread flavors into the classic Italian twice-baked cookie format. Dark molasses, fresh minced ginger, and a full spice rack of cinnamon, nutmeg, cloves, and allspice create a cookie that’s deeply spiced and intensely aromatic.

Fresh ginger is what sets these apart from ordinary gingerbread cookies. The sharp, fiery bite of raw ginger comes through even after two rounds of baking, adding a heat that ground ginger alone can’t deliver. Toasted almonds folded into the dough add crunch and a nutty richness.

The double bake is what makes biscotti what they are. The first bake sets the loaves, then you slice them and bake again to dry and crisp each cookie. The result is a crunchy, sturdy cookie built for dunking in coffee, tea, or dessert wine.

Pro Tips

• Toast the almonds first and let them cool completely. Hot nuts melt the butter in the dough and change the texture.
• Flour your hands well when shaping the loaves. This dough is sticky from the molasses.
• Let the loaves cool enough to handle before slicing. Cutting too hot crumbles the edges; too cold and they crack.
• Switch pan positions halfway through each bake for even browning.

Variations

• Dip the cooled biscotti halfway in melted white chocolate for a festive holiday look.
• Add chopped crystallized ginger to the dough for a triple-ginger version.
• Store airtight for up to a month, or freeze for longer. These are ideal make-ahead holiday gifts.