Gingerbread Biscotti Recipe (2024)

Our Gingerbread Biscotti Recipe is a must-make for your coffee or tea this holiday season! Tis’ the season for gingerbread and we think you’ll love today’s biscotti recipe.

It’s time for some Fitness from Miss Nichole over at Pure Clean Fitness for Fit Friday! For more posts CLICK HERE.

Why we love Gingerbread Biscotti Recipe

Today’s Gingerbread Biscotti Recipe are a little reminder to relax and enjoy some chillax time. It’s easy to get all caught up in the hustle and bustle of Christmas time. So, don’t forget to slow down and enjoy the moment too!

We hope your Holidays will be ever so lovely… filled with family, friends, and great memories.

Ingredients in Gingerbread Biscotti Recipe

butter
sugar
eggs
vanilla
molasses
pumpkin pie spice
flour
baking powder
sea salt
white chocolate to drizzle and sprinkles to garnish, if desired

How to make Gingerbread Biscotti Recipe

Preheat oven 350 degrees F.
Line parchment paper on cookie sheet; set aside.
Cream butter, add sugar and mix until creamy and smooth.
Add eggs one at a time; scraping bowl with each addition.
Add vanilla and molasses; mix in.
Add pumpkin pie spice, flour, baking powder, and sea salt; mix until incorporated.
Separate dough into two, forming each part into a 4×6 log on the prepared pan.
If dough is sticky and hard to work with lightly moisten hands with water for ease in shaping.
Bake 35 minutes, remove from oven, cool to touch
Cut each log into 1 1/2 inch slices using a serrated knife.
Lay on sides back on baking sheet and bake 10-15 minutes.
Cool and garnish with melted white chocolate drizzle and sprinkles, if desired.
Enjoy your Gingerbread Biscotti Recipe!

Fit Friday with Nichole

Another day closer to Christmas, after rotating sick kids and crazy weather I am officially very behind on the whole getting ready part. But I know it will still be fun, magical, and pretty amazing even without all the extras done.

Even with all the craziness I know that my sanity needs to workout, even if it is a short one. This week I am combing running and weights, because that is the only way I will be able to get both of them done.

With all the snow we have gotten I will only be visiting the track in my mind, but in all actuality I will be in my garage on the treadmill with a mat and weights near by.

Ingredients

1/4 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
2 tablespoons molasses
1 teaspoon pumpkin pie spice
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon sea salt
sheet of parchment paper
white chocolate to drizzle and sprinkles to garnish, if desired

Instructions

Preheat oven 350 degrees F.
Line parchment paper on cookie sheet; set aside.
Cream butter, add sugar and mix until creamy and smooth.
Add eggs one at a time; scraping bowl with each addition.
Add vanilla and molasses; mix in.
Add pumpkin pie spice, flour, baking powder, and sea salt; mix until incorporated.
Separate dough into two, forming each part into a 4x6 log on the prepared pan.
If dough is sticky and hard to work with lightly moisten hands with water for ease in shaping.
Bake 35 minutes, remove from oven, cool to touch
Cut each log into 1 1/2 inch slices using a serrated knife.
Lay on sides back on baking sheet and bake 10-15 minutes.
Cool and garnish with melted white chocolate drizzle and sprinkles, if desired.
Enjoy your Gingerbread Biscotti Recipe!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 193Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 102mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 3g

More Holiday Breakfast Recipes

- Cranberry Orange Coffee Cake
- Cinnamon Sugar Crescent Rolls Recipe
- Cranberry Orange Non-Boozy Mimosa Recipe
- Apple Cinnamon Cream Cheese Pastries
- Cranberry White Chocolate Scones
- Nutella Pastry Stars
- White Chocolate Craisin Bread Pudding Recipe
- Easy Black Forest Waffles
- Gingerbread Biscotti
- Cinnamon Roll Kabobs
- Apple Walnut Cinnamon Roll Waffles with Cider Glaze

Alright, back to the history behind our biscotti story- so just as I put our Gingerbread Biscotti in the oven for their final baking time and I get a text from my neighbor saying there are moose in her yard!

What?! I just had to see them. SOoooo, I snuck over to her house and snapped the coolest pictures out her bathroom window.

The baby moose is on the right and the momma laying down to the left…

I have to tell you the coolest story that happened during the making of this Gingerbread Biscotti! As you probably know I moved to a little cabin just outside downtown Salt Lake City last summer… I fondly refer to it as “Ruthie’s Cabin”.

Anyways, it’s quite an amazing adventure up here in the mountains. We completely adore it and if you follow my social media you get to see some photo’s from around my neck of the woods.

Then all the sudden the baby comes right under the bathroom window… it was the COOLEST thing ever 🙂

You’ll make the time to sit down and enjoy a cup of coffee or tea with these Gingerbread Biscotti hanging about the kitchen!

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.

Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene