Gingerbread biscotti are the cutest little coffee cookies you ever did see. Topped with a sweet orange glaze, they're impossible to resist!
The rich flavors of molasses and ginger packed into crisp twice-baked cookies that are perfect for coffee dipping. Gingerbread biscotti with sweet orange glaze are delicious little holiday cookies you’ll be happy to serve to guests or give away as gifts!
I have been mailing cookies like nobody's business this holiday season. I’ve sent so many boxes full of tins and paper grass I’ve lost count!
The post office people now know me on a first name basis and must think I have lost my cookie baking mind, but I am so far showing no signs of slowing down. [My hips are thankful for all the mailing]
This gingerbread biscotti is just one more trick up my treat mailing sleeve! It’s got the rich spiced molasses flavor of gingerbread, and because it’s twice baked, it has that nice gingerbread man crisp to it. You know what I’m talking about.
After it’s cooled off it’s drizzled all over with a simple glaze made from powdered sugar, orange juice, and a little orange zest. The sweet perfectly complements the spice.
One other super cool thing though!!! These biscotti are itsy bitsy. Teeny tiny. Like the cutest little biscotti you ever did see. They are PERFECT for mailing. I have also included instructions for you to make big fat coffee shop biscotti though, just in case that’s your thing. Either way this gingerbread biscotti makes a beautiful gift or pretty addition to a party tray.
If you love biscotti you should also try out this cardamom biscotti with white chocolate chips and cranberries, OR this almond biscotti. Any of these would be delicious companions for coffee!
Cream together the butter and sugar. Add in the molasses and then mix in the eggs 1 at a time. Then add the vanilla. Scrape down the sides of the bowl.
In another bowl whisk together the flour, baking powder, salt, ginger, cloves, and nutmeg.
Gradually add the flour mixture to the molasses mixture, scraping down the sides occasionally.
Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350°F. Using a tablespoon, spoon the dough out onto an ungreased cookie sheet about 2" apart. The dough is SUPER sticky! But it bakes up pretty and round, I promise.
Bake for 8-9 minutes. Let the cookies cool for about 5 minutes and then use a sharp knife to slice each baked round into 1/4 - 1/2" slices.
Lay the slices on one side. Then bake again for 4 minutes.
Let the cookies cool completely before glazing.
For the Sweet Orange Glaze:
Mix powdered sugar with orange juice and orange zest.
Dip half of each baked cookie into the glaze. You can use a spoon to assist. Lay the cookies on a piece of wax paper or foil to let the glaze set up.
Store in an airtight container.
This biscotti recipe can be made into tons of tiny little cookies (instructions provided above) or it can be baked into about 24 large, more traditional biscotti cookies.
To bake the larger cookies, divide the dough in half. Recover and refrigerate the portion that you aren’t baking just yet. Pat the half you are baking into an oval that’s about 3/4” thick. The dough will be SUPER sticky. No worries! It bakes up pretty. Bake it at 350°F for 25 minutes. Let it cool for 5 minutes, slice into 12 pieces, lay the flat on one side, and bake again for 12-15 minutes.
To glaze the larger cookies I like to drizzle it all across the top.