Gingerbread Biscotti with White Chocolate

gingerbread biscotti

Let’s make gingerbread biscotti with white chocolate drizzle. This is one of my favorite gingerbread recipes, especially for Christmas!

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Do you enjoy biscotti recipes? I especially love all homemade biscotti with a hot cup of coffee or hot chocolate with mini marshmallows or any hot drink.

Basically, I love them all, chocolate biscotti, almond biscotti, and dark chocolate anything. I think the one thing that I enjoy the most is biscotti cookies have the best crunchy texture and are easy to make especially during this busy time of year.

These biscotti are my favorite because they are so easy to make and are perfect for the holiday season.

Now, let’s begin making the gingerbread biscotti with white chocolate. By the way, white chocolate and these gingerbread cookies are a great combination. Besides, look how pretty the white chocolate is against the color of this easy gingerbread biscotti recipe.

gingerbread biscotti with white chocolate

Below I Share Another Recipe and The Equipment Needed to Make These Desserts

Incidentally, if you enjoy baking, this easy recipe is so easy and is also fantastic. 

Equipment Needed:

  • electric stand or hand mixer
  • rubber spatula
  • parchment-lined baking sheet
  • measuring cups and spoons
  • double boiler or Wilton chocolate melt machine
  • sharp serrated knife
  • wire rack

Step 1: Preheating the Oven and Combine the Dry Ingredients

Preheat the oven at 350

Here, in a medium bowl whisk all-purpose flour or measure to measure gluten-free flour, baking powder, ground ginger, and other warm spices such as cinnamon, nutmeg, and cloves. This adds air to the gingerbread biscotti recipe and makes for a lighter cookie.

flour and spices in a bowl to get whisked together
flour and spices for the gingerbread biscotti with white chocolate whisked together to blend

Step 2: Combining the Sugars and Butter Together

In the meantime, in a large bowl mix the softened butter, sugar, and packed brown sugar until well combined. Mix this at medium speed. Don’t rush this process. This step can take 5 minutes or so. To achieve a great gingerbread biscotti or cookie this step is important.

butter, and sugars in mixing bowl to get combined well

Step 3: Making Sure to Scrape the Sides of the Bowl

It’s especially important to scrape the sides of the bowl and add the large eggs until well combined into the gingerbread cookies.

Tip: It’s important to scrape the sides of the bowl to make sure all the ingredients are combined well. As a rule, I scrape the sides after every step. I understand some say this isn’t necessary with stand mixers. But trust me and take the time to do this step.

Step 4: Adding the Molasses

Next, add the molasses until well combined. Don’t you love the smell and taste molasses adds? I love it, especially for this crispy treat!

Now, add the flour slowly at low speed to combine well. Incidentally, this is a stiff dough and a bit sticky.

mixing the molasses and eggs into the batter

Shaping the Biscotti Dough into Logs Before Baking

Step 5: Dividing and Shaping the Logs

Here, divide the dough in half and shape each half into thick dough forms.

Next, shape a 12″ log on the prepared baking sheet. Place the gingerbread biscotti logs 3″ apart and shape them into a flat log. Wet hands work best for this process.

biscotti batter before getting shaped into a log form
batter shaped for the cookies to get baked

Baking These Sweets Before We Can Add the White Chocolate

Step 6: Baking and Drizzling the Chocolate

Now, to bake the gingerbread, the first time bake the biscotti for 22 – 25 minutes. Remove them from the oven and cool for 15 minutes on the baking pan. Reduce the oven temperature to 325.

It’s particularly important, to carefully cut these biscotti into 1/2 thick diagonal slices with a serrated knife. Next, place slices cut side down and return them to the oven for the second bake for 9 more minutes. Turn slices again and bake for 5-7 more minutes for a crisp cookie. Cool completely on a wire rack.

Melt good quality white chocolate. Place waxed paper under a cookie cooling rack and drizzle the spicy gingerbread biscotti with the white chocolate.

Gingerbread biscotti drizzled with the white chocolate.  On a bread board with a tage, pinecones, bells and a candle

Incidentally, if you enjoy baking, this easy recipe for cheesecake is also fantastic! By the way, this sweet cookie is filled with tons of flavor. These are so delicious I advise you to think about making a double batch!

closeup of the gingerbread with white chocolate on the bread board

I hope you give these gingerbread biscotti with white chocolate a try because they are truly delicious! 



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Gingerbread Biscotti

Gingerbread Biscotti with White Chocolate

These biscotti are full of flavor for the holidays. They have a bit of crunch and sweetness from the white chocolate
Prep Time 45 mins
Cook Time 40 mins
15 minutes 0 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine Italian
Servings 36 biscotti
Calories 38 kcal


  • electric mixer
  • cookie sheets
  • parchment paper
  • serrated knife
  • cookie cooling rack
  • double boiler or Wilton chocolate melt


  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar packed
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 2 large eggs room temperature
  • 3 tbsp molasses
  • 2 1/2 cups all-purpose flour or measure to measure gluten free flour
  • 2 tsp baking powder
  • 1/4 cup melted white chocolate



Step 1
Preheat oven to 350. Cover cookie sheet with parchment paper
Step 2
Whisk flour, ginger, clove, cinnamon, nutmeg, and baking powder to combine well
Step 3
Combine butter, sugar, and brown sugar. Beat well on medium/high and scrape down the sides of the bowl
Step 4
Add the eggs and mix well.
Step 5
Add molasses and continue to beat well
Step 6
Add the flour mixture slowly on low speed until combined. The dough should be stiff
Divide the dough in half. Shape each half into a 12″ log on the parchment-covered cookie sheet. Flatten logs wet fingertips
Step 8
Bake 22-25 minutes until the tops are slightly cracked. Remove from the oven and cool for 15 minutes on the cookie sheet
Step 9
Reduce oven temperature to 325
Step 10
Using a serrated knife carefully slice 1/2″ inch thick slices. Place cut side down. Return to the oven and bake for 5-7 minutes. Cool completely
Step 11
Melt the white chocolate chips or melting wafers in a double boiler, Wilton chocolate melt, or in a small bowl in the microwave. However, if you are planning to use the microwave be extremely careful and do this at short intervals. White chocolate seizes extremely easily.
Step 12
Place biscotti on a cooling rack over wax paper and drizzle with melted chocolate or dip half of each biscotti and enjoy these for the Christmas season!
These cookies will stay fresh at room temperature for 5 days inside an airtight container.
These freeze well inside a plastic freezer bag for 3 months
Also, these cookies make a great gift, especially for someone that may not bake or have time to make them because of work. Or even share these with an elderly person that needs some holiday cheer and spend time with them especially if they are alone during Christmas!
Keyword biscotti, Christmas cookies, gingerbread cookies, spice cookies
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25 thoughts on “Gingerbread Biscotti with White Chocolate

  1. Cindy, this sounds absolutely delicious! I would love to have a piece right now with some hot tea. Happy Sunday!

  2. This recipe looks amazing, Cindy! I love the little gingerbread bag too. It’s super cute. Can’t wait to bring these to our next party. Hugs, CoCo

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