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Gingerbread Biscotti

  •  4.5 stars stars based on 28 reviews
  •   97% would make this again
  • Review this recipe  Read reviews
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1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through
baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.

Note: Reviewers, please help us out and note the yield. Thanks!

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Reviews of Gingerbread Biscotti:

1-5 of 28 reviews   Next >>

  Bruce & Margaret in Wasaga Beach Ont canada  Dec 17, 2011
Would make this again.
Excellent cookie! This is our new family
Tradition. Lots of flavor ,very christmas like.
We used half fresh ginger & half candied
Ginger.Our yield was 54 delicious cookies!
5 stars

  A cookie baker in usa  Dec 16, 2011
Would make this again.
these were great taste i will make these every year my family loves them 5 stars

  Jacquie in St. Paul,MN  Nov 27, 2011
Would make this again.
These were delicious. I dipped them in white chocolate and they got rave reviews. A traditional cookie with a twist. 4 stars

  Kate in OH  Dec 23, 2010
Would make this again.
Wonderful taste! I used 1.5 tsp ginger instead of fresh and it worked fine. The dough was VERY sticky so floured hands are a must. The logs didn't go end to end on the baking sheet but the recipe made 5 dozen, not including the end pieces. 5 stars

  A cookie baker in Sooke, BC  Dec 12, 2010
Would make this again.
I make these every year, it isn't Christmas without them. I add chopped candied ginger to the batter and then dip the bottoms of the cooled biscotti in white chocolate. Delicious! One tip, the dough is Very sticky, use wax paper or parchment to shape it into the loaves and transfer to the baking sheets. 5 stars

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