Gingerbread Butterscotch Biscotti are full of classic holiday aromas and spices. This easy biscotti recipe makes twice baked Italian cookies that are perfect for dunking in coffee, tea, or cocoa!
While I love baking year-round, I hold a special place in my heart for holiday desserts. There’s something extra blissful about baking cookies, pies, cakes, and making holiday candy and packaging them up to give to others this time of year. Especially my Easy Gingerbread Biscotti with Butterscotch.
I’ve been craving biscotti recently. Those twice baked Italian cookies that are perfect for dunking in cocoa or coffee are irresistible. I love making Chocolate Chip Almond Biscotti for everyday coffee dunking.
You may not automatically think of biscotti when you think of holiday baking. But it’s easy to make these delightful cookies festive by simply adding some classic holiday flavors. The ginger and cinnamon in these Gingerbread Butterscotch Biscotti are perfect for the holidays!.
A delicious holiday biscotti
If you’ve never made biscotti from scratch before, it’s easier than you might think!
Biscotti may seem more difficult to make compared to regular cookies, but they’re really not. The main difference is that these are twice-baked. You bake them first as two cookie logs. Then, remove and slice them into individual biscotti cookies. Finally, you bake them again one more time.
Otherwise, the steps are similar to making almost any other batch of cookies. And just like any other baking recipe, the best holiday desserts start with the best ingredients.
Ingredients
Flour – Use equal parts all-purpose flour and whole wheat flour.
Sugar – Use granulated sugar. You can also substitute coconut sugar if you prefer.
Baking powder – Since these cookies don’t need to rise, they just need a little bit of baking powder to help them keep their shape while baking.
Holiday spices – this recipe uses ground ginger, cinnamon, and all spice. These biscotti smell AMAZING while they are baking!
Salt – Use kosher salt for this recipe.
Eggs – You’ll need two eggs and one egg white.
Molasses – Unsulphured molasses helps give these biscotti cookies a rich depth of flavor and enhances the holiday spices.
Butter – You’ll need unsalted butter, melted.
Butterscotch – Butterscotch chips add some sweetness to every bite!
Baking tips for this easy biscotti recipe
The additional toppings of melted white chocolate and melted butterscotch chips are optional.
I think it tastes better with it, and you don’t have to make them look super fancy. Mine are clearly not fancy or anywhere near perfect – just 100% fun and tasty! But if you’re looking to make this recipe even easier and faster, you could forego the final decorative steps. However, they do add a delicious extra sweetness and somewhat soften the cookies, so I highly recommend it.
My husband and I can’t stop eating these Gingerbread Butterscotch Biscotti. We love them with or without having coffee or hot cocoa to dunk them in. I think you’ll love this easy biscotti recipe, too! They are the perfect any day sweet treat or packaged up nicely as part of your holiday cookie exchanges.
More holiday dessert ideas
If you’re hosting a holiday event, consider making a dessert bar. Along with these gingerbread butterscotch biscotti, you could add Mini Gingerbread Bundt Cakes, Cranberry Holiday Bark, and Soft Gingerbread Christmas Cookies. If you want a stunning dessert centerpiece, make this easy yet impressive Gingerbread Cake Roll with Cream Cheese Filling.
Gingerbread Butterscotch Biscotti
Ingredients
- 1-1/4 cup all-purpose flour
- 1-1/4 cup wheat flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon all spice
- 1/4 teaspoon salt
- 2 eggs
- 1 egg white
- 1/4 cup molasses
- 3 tablespoons melted butter
- 1/2 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix all dry ingredients (flour through salt).
- In another bowl or stand mixer, beat eggs, egg white, molasses and melted butter.
- Gradually add the dry ingredients to the wet ingredients until well blended.
- Stir in butterscotch chips until just incorporated. Do not over-mix! Your dough should look like this:
- Separate dough and form two logs of biscotti about 12″ long and 1/2″ thick.
- Place on cookie sheet with parchment paper and bake at 350 degrees for 20-22 minutes.
- Remove from oven and let cool slightly, then transfer to a cutting board and use a serrated knife to slice biscotti cookies. Return sliced cookies to the cookie sheet with parchment paper.
- Return to oven and bake at 300 degrees for 10-12 minutes.
- Meanwhile, in one small bowl, melt 8 ounces of white chocolate in the microwave. Then melt 1/2 cup butterscotch chips.
- When biscotti cookies are done baking, remove from the oven and let cool at room temperature for a couple of minutes. Then dip one side of each biscotti into the melted white chocolate and place on wax or parchment paper to set. Once the white chocolate is set, drizzle the melted butterscotch over each biscotti.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I was selected for this opportunity as a member of Clever Girls. The content and opinions expressed here are all my own. I LOVE Bob’s Red Mill products and think you will, too!
I love biscotti but have never tried a gingerbread flavor. These sound wonderful!
Oh wow, this looks way yummy. I am a huge biscotti fan! I am so glad it is time to start up the holiday baking.
I can’t get my hands on “one” of these fast enough!! I make biscotti every year as Christmas gifts & these will be the ones this year!! Pinned!
What a thoroughly delicious flavor combination, these biscotti sound wonderful! And I love Bob’s Red Mill!
I have almost 20 pounds of Bob’s Red Mill flour in my pantry because it was recently on sale at Fred Meyer. What a great company.
I love Bob’s Red Mill products too, my kitchen is full of them! These biscotti look awesome. I’m so in the mood for anything gingerbread right now, I’ll have to make these soon!
YUM! I love cookies around the holidays. They just taste better I think!
I love the unique take on biscotti – really want some of this with my afternoon tea!!
I’m not usually a big fan of biscotti but seeing all that drizzled butterscotch and white chocolate has converted me. Thanks so much for sharing the recipe and love supporting Bob’s Red Mill!
If only I had this to enjoy with my coffee right now!