Gingerbread Biscotti Coffee (Printable Version)

Twice-baked, spiced biscotti with espresso powder, ideal for a crunchy, flavorful treat.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Wet Ingredients

09 - 1/2 cup unsalted butter, softened
10 - 2/3 cup packed brown sugar
11 - 2 large eggs
12 - 1/4 cup molasses
13 - 1 teaspoon vanilla extract

→ Add-Ins

14 - 1/2 cup chopped toasted almonds (optional)
15 - 1/3 cup finely chopped crystallized ginger
16 - 1 tablespoon instant espresso powder

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat unsalted butter and brown sugar until light and fluffy.
04 - Add eggs one at a time to butter mixture, then mix in molasses and vanilla extract.
05 - Dissolve instant espresso powder in 1 tablespoon hot water and add to wet ingredients.
06 - Gradually add dry ingredients to wet ingredients, stirring until just combined.
07 - Gently fold in chopped almonds (if using) and crystallized ginger.
08 - Divide dough in half and shape each portion into a 12-inch long, 2-inch wide log on prepared baking sheet.
09 - Bake logs at 350°F for 25 minutes until firm and lightly browned. Remove and cool for 10 minutes.
10 - Reduce oven temperature to 300°F.
11 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices and place cut side down on baking sheet.
12 - Bake slices for 15 to 20 minutes, turning once halfway through, until crisp and golden.
13 - Transfer biscotti to a wire rack and cool completely before serving.

# Helpful Tips:

01 -
  • They stay crisp for weeks, making them perfect for gifting or having on hand when coffee cravings hit.
  • The twice-baked method creates that satisfying crunch that holds up to serious dunking without getting soggy too fast.
  • Warm spices and crystallized ginger give you that festive feeling without needing to spend all day in the kitchen.
02 -
  • The second bake is where the magic happens—don't skip it or shorten it, or you'll end up with chewy cookies instead of crunchy biscotti that can actually withstand dunking.
  • Slicing while still slightly warm is the sweet spot; too hot and they crumble, too cold and you have to saw rather than slice.
  • Store in an airtight container immediately once completely cooled, or they'll absorb moisture from the air and lose their snap.
03 -
  • Use hot water to dissolve the espresso powder—it blooms the flavor way better than cold water, and you'll taste a real difference in how it rounds out the spices.
  • When creaming butter and sugar, take your time and really get that mixture fluffy; this step directly affects how tender the final biscotti will be.
  • Invest in a serrated bread knife if you don't have one; it makes slicing logs infinitely easier and less frustrating than trying to saw through with a regular knife.

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