Gingerbread Biscotti Recipe (2024)

made them just as the recipe stated, but i did increase the candied ginger to almost 1/2 cup. these are perfect, with or without the chocolate! prep tip: measure all the spices, salt, espresso powder and baking soda into the same small bowl and sift it into a mixer.

I’m not sure why people are saying the recipe is flawed. It is a dry dough and a dry end product, but that’s the point with biscotti. It’s meant to be dunked in coffee. Don’t let the haters discourage you from trying this recipe!

The spice mix is great, but I had modify the recipe which was too dry. I added an extra egg and a quarter cup of melted butter to get the batter to be sufficiently moist, mini chocolate chips instead of dipping in chocolate, grated fresh ginger instead of powdered which I didnt have, and some cocoa powder to make them chocolatey. Not the recipe I guess but really good.

Could I use a little lemon juice or even lemon zest instead of the lemon extract? I don’t have any and would probably never use it again even if I bought some.

@MK--in the description it says these are Tuscan style, meaning no added fat like butter or oil. this type of biscotti are definitely hard and crunchy as compared to other more tender types that have butter in them

Not sure everyone gets that these are Biscotti, which is by definition twice cooked dry biscuit. If you want to use more sugar and fat have at it, just don’t call it biscotti.Too many ingredients for 12 cookies, I set up at least 4 bowls as in production line, measure all dry ingredients then I have several batches ready to mix in wets, eggs, shape and bake x 2.Instead of lemon Ext, try KAF’s Fior De Sicilia a little citrusy, a little vanilla ish!Any choc works, dip or drizzle adds drama!

These are excellent and deliciously spicy. I’m not sure they really need the chocolate; I might leave it off next time or just use a little. (Even this time I only used about half the chocolate called for, and just spattered it over the biscotti.)

Since the dough is supposed to be dry; follow the advice that the author says and MOISTEN HANDS WITH WATER to form the log of dough for the initial baking.

I didn’t have lemon extract or ground ginger so used lemon zest and fresh grated ginger. I also added a bit more sugar and a teaspoon of vanilla extract. They’re wonderful!!

It's been hard to find candied / crystallized ginger recently. Don't despair! Alton Brown has an easy recipe online (you'll just need to scale it down), and while it takes a bit of time the result is much better than store-bought.

Thank you to Bailey and other posters who reminded us of moistening our hands when handling the dough. It is quite dry and crumbly, and I was worried that I had done something wrong, but it turned out fine. Wet hands help shape the log. Since i was shaping it on the parchment paper I was able to use it to shape the dough into the right size.I followed the recipe exactly and they turned out amazingly delicious! This will be my homemade gift to friends this year.

Overmixing is not generally an issue with biscotti, especially this no fat Tuscan variety. Overmixing is generally avoided in baked goods so they stay tender. More mixing = gluten development = tough end product. Since biscotti like these are supposed to be crunchy, I usually mix them fully in my mixer, then when I put the dough onto the floured board, all I have to do is shape it

I have made this recipe twice in the last week, following the directions as written. While the dough is quite dry, it is not unmanageable. On my second batch, my eggs were fresher and the resulting dough was a tad more moist and easier to work with. On the second batch, I made two “logs” instead of one and was glad I used my sharp chef’s knife to slice them. The cookies crumbled less and retained their shape better.

Delicious! I used rounded measuring spoons of spices, and extra ginger, because I like it spicy. Not needed, but good. As someone else suggested, I used lemon zest to replaced the extract I didn’t have. I added a generous handful of roasted almonds, because I like biscotti with almonds. I omitted the chocolate, though it’s probably great with chocolate. The only change I would make next time: Just personal preference, but I’d use the same dough to make 24, so they’re smaller.

Delicious! Used 2 eggs, added 1/2 stick of melted butter, used 40g candied ginger, omitted the espresso and folded in the chocolate chips.

My husband had a good laugh at this: “The biscotti will last for a couple of weeks in an airtight container at room temperature.” They lasted less than four days in my house!

I accidentally added chocolate chips to the dough! Delicious!

I love the flavor of these! I added a TBSP of molasses and some orange zest. The candied ginger bits are wonderful. No serrated knife. Chef's knife and straight downward cut. Almost no crumbs. I will make these again!

Just finished making these. I used white chocolate for cool contrast to the spices. We'll see how they turn out!

Easiest way to form the log is to put the ball of dough in the middle of the parchment paper, then fold the 2 long sides of the paper over the dough. You can then easily form the dough into a log. You can also use a rolling pin to get it to the length/height you want. Saves wear-and-tear on your hands,. although you miss out on eating the dough that's stuck to your fingers. The spice blend is awesome - going to try using it my regular gingerbread recipe and ginger cookie recipe.

Amazingly good recipe. Also works well with GF flour. Chocolate isn’t necessary. These are great dunked in coffee - they feel like cake as we mangia.

I’ll make these again, not difficult and unusual for the cookie platters taken to parties. The suggestion for dried apricots is intriguing, too.

One more idea. Next time I’ll cut them in half, or make the log closer to three inches wide, as they do spread and make a pretty long cookie.

Do yourself a favor and make these.

These are delicious!! Just as dense and dry as I anticipated with a delicious spice profile. I make different kinds of biscotti and find that these are pretty classic, similar to those I had in Italy. Wouldn’t change a thing, although I used orange extract due to no lon in the house. Worked out just fine! Enjoy with coffee of tea.

Made these as a part of my cookie boxes last year and they were amazing! A crowd favorite :) highly recommend!

outstanding. I did only 115g of brown sugar and subbed dried apricot for crystallized ginger, lemon zest for the extract, no chocolate dip. also accidentally added about a 1/4 tsp of baking powder.

These are BEYOND FABULOUS!!!! There can never be too much ginger!! Everyone has loved them!

I’ve made this three times:The first exactly as the recipe. Nice and crispy dry, but the flavor was too subtle for me.Second time I used two whole eggs and doubled the spices, adding some pepper. Perfect. Still very dry and crispy but slightly easier to handle and more of the flavor I was looking for.Third time I added the above plus almonds and candied orange rind. No chocolate n any of them. These are crisp, dry, easy and versatile. Delicious.

These are excellent. I didn’t have lemon extract so I added one lemon’s worth of lemon zest. I also baked for 3 or so minutes longer than suggested to get them extra crispy. They might be my favorite Christmas cookie in the box this year!