#handcraftededibles: Iced Gingerbread Biscotti

Gingerbread and biscotti were two things I never really had growing up. The more common cookies, like chocolate chip, sugar and oatmeal raisin replaced the option for gingerbread and soft, round cookies took over for the hard, elongated ovals of biscotti. (Also, my parents didn’t really drink coffee or tea, so the need for biscotti was slim)

Fortunately, I found that I like both gingerbread and biscotti and was thrilled when I found a recipe combining the two. Although it takes on the longer side, this recipe comes together easily and most of the time it takes is during the baking process.

I chose this recipe for this week’s Hand Crafted Edibles because as a harder cookie, biscotti holds up well to packaging and shipping for a gift. It also freezes nicely if you wanted to make it in advance for someone.

Iced Gingerbread Biscotti
Slight Adapted from: Cooking Light
Servings: 24+ pieces
Printer Friendly


    • for the biscotti:
    • 1 cup all-purpose flour + 3 tbsp. 
    • 1 cup whole wheat flour
    • 1/2 cup cake flour
    • 1 1/2 tsp. cinnamon
    • 1 tsp. ground ginger
    • 1/2 tsp. ground cloves
    • 1/2 tsp. baking powder
    • 1/2 tsp. salt 
    • 1 cup sugar
    • 2 tbsp. molasses 
    • 2 tsp. vanilla
    • 3 eggs, divided 
    • for the glaze:
    • 2/3 cup powdered sugar
    • 1 tbsp. milk (or cream, or half-and-half)
    • 1/4 tsp. vanilla 

1. Preheat the oven to 325 and line two baking sheets with parchment paper.
2. In a medium bowl whisk together the flours, cinnamon, ginger, cloves, baking powder and salt.
3. In the bowl of a mixer, beat together the sugar, molasses, vanilla and 2 eggs together on medium-high speed for 6 minutes or until the mixture falls as ribbons from the beater.
4. Add the dry ingredients to the wet and mix together on low speed until just combined. Flour your hands and divide dough in half. Shape each half of dough into a 8×4 loaf on the prepared baking sheet.
5. In a small bowl, beat the remaining egg and then brush over the dough.
6. Bake for 35 minutes or until golden brown. Remove the loaves from the oven and allow to rest for 10 minutes.
7. Lower the oven temperature to 275. Slice each biscotti loaf into 1/2 inch pieces and lay each piece flat on the parchment paper. Bake for 10 minutes then flip each over and bake for an additional 10 minutes.
8.Transfer the biscotti to a wire rack to finish cooling.
9. Meanwhile prepare the glaze by combining the powdered sugar, milk and vanilla in a medium bowl and whisking until a glaze is formed. If the glaze is too thick, add in additional milk, a drop or two at a time until it reaches your desired consistency. If the glaze is too thin, add more powdered sugar by the tablespoon full until it reaches your desired consistency.
10. Drizzle the glaze over the biscotti and allow to set, at least 1 hour before serving or packaging.

The original recipe calls for whole wheat pastry flour which I’ve found is pretty hard to find even at stores like Wegman’s. You can omit it entirely, which will result in a denser finished good, or you can substitute in cake flour. It should be in equal parts but I didn’t realize I only had 1/2 cup of cake flour left.

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we’ll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. It’s hard to believe we’re at week 11. We hope you’ll follow along for inspiration. You can find out more information, including the schedule: here.

This week, we are bringing you inspiration for your holiday cookie trays. Have you started with you holiday baking yet?

Thanks to these gals and their creative cookie ideas…

Next week – week 12 and our final week – is all about wrapping. How to label those jarred mixes. How to mail cookies safely. How to….

Don’t forget to check out our #handcraftededibles pinterest board.

No Comments

  1. Gingerbread biscotti is a wonderful idea.

  2. I have yet to make a batch of biscotti this year. I might just have to make these! THanks for joining us.

  3. I would love to be dipping one of these into my coffee right now.

Leave a Comment

Your email address will not be published. Required fields are marked *