Chocolate Gingerbread Biscotti
A culinary masterpiece that combines the crunch of biscotti with the comforting taste of gingerbread and the indulgence of luscious chocolate
Oct 27, 2025
If you’re looking for a festive and delicious treat to elevate your holiday baking, my chocolate gingerbread biscotti recipe is the perfect choice. Combining the warm, spicy flavors of traditional gingerbread with the rich, indulgent taste of chocolate, these biscotti are sure to become a favorite for holiday gatherings.
Gingerbread is a quintessential holiday flavor, evoking memories of cozy kitchens filled with the aroma of spices and sweets.
The crunchy texture of the biscotti makes it perfect for dunking into hot beverages, making it an ideal companion for your morning coffee or evening tea during the chilly winter months.
These gingerbread chocolate biscotti are not only delicious but also visually stunning, making them an excellent addition to your holiday dessert table or as a thoughtful homemade gift.
The process of making biscotti involves baking the dough twice, which might seem daunting, but it’s quite straightforward and rewarding. The first bake ensures the biscotti hold their shape, while the second bake gives them their characteristic crunch. The result is a delightful, shelf-stable treat that can be enjoyed throughout the holiday season.
Chocolate Gingerbread Biscotti Key Ingredients
- 2 tbsp ground ginger: Infuses the biscotti with warm, spicy notes that complement the sweetness of the sugars.
- 2 tsp ground cinnamon: Adds a cozy, aromatic flavor that pairs perfectly with the ginger and other spices.
- ½ tsp ground nutmeg (optional): Adds a subtle, nutty flavor that enhances the overall spice blend.
- ½ tsp ground allspice: Contributes a complex, peppery flavor that complements the ginger and cinnamon.
- 2 tsp ground coffee (optional): Adds depth and richness to the flavor profile, enhancing the chocolate and spices.
- 1 tsp vanilla extract: Adds a rich, aromatic flavor that enhances the overall complexity of the biscotti.
- 1 ¾ cup all-purpose flour (256g): Provides structure and stability to the dough, ensuring the biscotti hold their shape.
- ½ cup dried cranberries (70g, optional): Adds a sweet and tart burst of flavor and a chewy texture to the biscotti.
- 1 cup dark chocolate, finely chopped (150g): Adds richness and decadence to the biscotti, complementing the warm spices.
- Julienned candied ginger and flaky salt for garnish: Adds a beautiful finishing touch and a burst of flavor to the biscotti.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (17)
Ingredients (17)
Instructions
Preheat oven to 325°F with a rack set in the middle position.
In a large bowl, whisk together the egg (1 large), egg white (1 large), sugars (⅔ cup), spices (2 Tbsp), baking soda (½ tsp), salt (1 tsp), and vanilla extract (1 tsp) for 1 minute until lightened in color.
Mix in the flour (1 ¾ cups) and dried cranberries (½ cup) with a spatula until combined.
Knead a few times until the dough forms a ball.
Transfer dough to a parchment-lined baking tray. Pat into a 9”x4” rectangle, about 1” thick.
Bake for 40 minutes, or until the edges of the loaf turn golden and the loaf feels firm.
Carefully transfer loaf to a cutting board. Using a long serrated knife, slice the loaf into 1” thick biscotti.
Place biscotti back on the baking tray and continue baking for 15 minutes.
Let cool.
Melt the chocolate (1 cup) on 50% power in the microwave stirring every 45 seconds or so.
Spoon chocolate over the biscotti. Decorate with julienned candied ginger and flaky salt.
Refrigerate to set the chocolate. Biscotti can be stored at room temperature in a cool place for up to 1 week.
