Gingerbread Biscotti

Total Time
1hr 10mins
20 mins
50 mins

Another great recipe from Fine Cooking magazine, by Abigail Johnson Dodge.

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  1. Preheat oven to 350°F; line sheet pan with parchment (don't use a silpat).
  2. Combine ingredients through soda in a stand mixer and mix thoroughly on medium-low speed.
  3. Mix in briefly nuts and fruit.
  4. Mix molasses eggs and zest in a measuring cup. With mixer on low slowly add egg mixture. Mix for a minute or two, till the dough starts to come together in clumps.
  5. Divide dough in two,about 1 lb each. Form logs about 10 inches by 1 1/2 inch each.
  6. Bake on pan about 30 to 35 minutes. Tops will be cracked and will spring back when lightly pressed.
  7. Let cool on a rack about 10 minutes.
  8. Peel the logs from parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide.
  9. Place biscotti back on pan, cut sides down, (ok to reuse parchment) and bake for 10 to 20 minutes, depending on if you want chewy or crunchy.
  10. Let cool completely, store in airtight container.