Breakfast/ Cookies/ Holidays

Gingerbread Biscotti

Happy holidays everyone! How have you all been? The craziness is finally mellowing out because I’m on winter break, which means ample time for all sorts of baking, including these cookies.

Christmas and Hanukkah are both over, but since we’re still gearing up for New Year’s I thought I’d share this quick and easy recipe for killer biscotti (originally from Smitten Kitchen)… Who says gingerbread is just for Christmas anyway? These cookies are the soul mate of tea and coffee and are the perfect morning crowd-pleaser, with just enough of a subtle hint of spice and cinnamon sugar to make your mouth feel merry.

DSC_0008DSC_0053I dipped mine in a steaming mug of chai tea, but just about any hot beverage should do the trick. Gingerbread not your thing? There’s always the good old Almond and Orange Zest version I made a few months back. Both recipes are super simple and so good I guarantee you’ll be making them more than once (guilty as charged…)

Gingerbread Biscotti

from, originally from

Makes around 30 biscotti


2 cups plus 2 tablespoons flour

2 teaspoons baking powder

2 teaspoons cinnamon

2 teaspoons ground ginger

1/8 teaspoon ground cloves

A few grinds of black pepper

1/2 teaspoon coarse sea salt

1/2 cup dark brown sugar

1/2 cup granulated sugar

7 tablespoons unsalted butter, melted and cooled

2 large eggs

2 teaspoons vanilla extract

1 large egg white

1/3 cup granulated sugar mixed with 1 tablespoon cinnamon


  1. Preheat the oven to 350 F. Line a large baking sheet with parchment or a Silpat.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, black pepper and salt.
  3. In another bowl, whisk together the sugars, butter, whole eggs and vanilla. Stir this into the dry mixture, then divide the dough in half, transfer to the baking sheet and form each half into a slightly flat log around 11″ by 2 1/2″, making sure to leave space for each log to spread (you may need to flour your hands for this).
  4. Whisk the egg white until slightly foamy and brush over the two logs, then bake for 25 minutes or until deep golden brown. Cool on a wire rack for 10-15 minutes before placing the logs on a cutting board and using a serrated knife to cut on the diagonal into 1/2″ pieces. Dip each cut side in cinnamon sugar and place cut side-down on the baking sheet.
  5. Bake for another 11-12 minutes, then flip each cookie to the other cut side and bake until golden, 7-8 minutes. Cool and enjoy with a mug of your favorite winter drink!

Happy nibbling!

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