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Gingerbread Biscotti


"These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat."
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1 h 5 m servings 70 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
  3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

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Read all reviews 324
  1. 388 Ratings

Most helpful positive review

These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter....

Most helpful critical review

These are decent but really need a little more kick! Next time I am going to add real ginger (either crystallized or fresh rather than ground) and some more cloves. Also, they benefited from som...

Most helpful
Most positive
Least positive

These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter....

This is a good recipe after I changed a few things from what other reviewers have said and from other biscotti recipes I use. I used 6 T marjarine instead of oil. I omitted the whole wheat flo...

this may be the best biscotti I have ever had! I followed the recipe exactly (even the cooking time) and they came out perfectly. I don't know why some others had so much trouble. The dough w...

Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those...

Look out Starbucks! This recipe is fantastic. I've made a lot of biscotti in the past, so I decided to use butter instead of oil (1/3C). To get the gingerbread into the right size logs I wet my ...

Maybe it's me, but I always like a little bite to my gingerbread so I add a dash (or two in my case) of finely ground black pepper. This is one cookie that I always get recipe requests for. And...

I thought this was a great recipe. I did sub 1 stick of butter for the oil, Blackstrap molasses for regular molasses, used all wheat flour and rapidura suger instead of the white. I also follow...

GREAT taste! I did use all purpose flour in place of the whole wheat flour as I didn't have any. The only other change I made was to lower the temperature to 325 degrees for the second baking....

Delicious and easy! Fills the house with the smells of Christmas! I dipped them in white chocolate melts, and hubby loved them! I did reduce the baking time, as they were burning a bit on the...