Gingerbread Biscotti with Pecans and Currants
Classic Italian-style twice-baked cookies infused with warming gingerbread spices including cinnamon, ginger, nutmeg, and allspice. These crunchy biscotti feature molasses for deep flavor and are studded with toasted pecans and sweet currants. Perfect for dunking in coffee or tea during fall and winter months. The double-baking process creates the signature crisp texture that makes biscotti ideal for gifting or storing long-term.
Ingredients
- 2 ¼ cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 egg, lightly beaten
- 2 egg whites, lightly beaten
- ⅝ cup dark brown sugar, packed
- ¼ cup molasses
- 2 teaspoons vanilla extract
- ½ cup pecans, chopped
- ¼ cup dried currantraisins1:1dried fruit
slightly larger but similar sweetness
Instructions
- 1
Combine flour, cinnamon, baking powder, ginger, baking soda, nutmeg, and allspice in a large bowl
- 2
Mix egg, egg whites, brown sugar, molasses, and vanilla in another bowl until smooth
- 3
Stir egg mixture into dry ingredients just until moistened
- 4
Fold in pecans and currants
- 5
Cover and refrigerate for 30 minutes
- 6
Divide dough in half and shape each half into a ball
- 7
Roll each ball into a 14-inch x 1 1/2-inch rectangle on a baking sheet coated with nonstick cooking spray
- 8
Bake at 325 degrees for 24 to 28 minutes or until firm to touch
- 9
Remove from oven and reduce heat to 300 degrees
- 10
Cool for 5 minutes, then transfer to cutting board
- 11
Cut diagonally with a serrated knife into 1/2-inch slices
- 12
Place cut side down on baking sheets coated with nonstick cooking spray
- 13
Bake for 15 to 20 minutes or until lightly browned, turning once
- 14
Remove to wire racks to cool completely
Tips
Refrigerating the dough makes it easier to shape and prevents spreading during the first bake.
Use a sharp serrated knife for clean diagonal cuts without crumbling the warm logs.
Store in an airtight container for up to two weeks to maintain crispness.
Good to Know
Store in an airtight container at room temperature for up to 2 weeks
Can be made up to 1 week ahead and stored in airtight container
Serve with coffee, tea, or dessert wine for dunking
Common Mistakes
Do not overbake the first bake to avoid logs that are too hard to slice cleanly
Let logs cool slightly before slicing to prevent crumbling
Substitutions
FAQ
Can I freeze the biscotti?
Yes, freeze baked and cooled biscotti in airtight containers for up to 3 months. Thaw at room temperature before serving.
What if my dough is too sticky to shape?
Add flour 1 tablespoon at a time until manageable, or chill the dough longer to firm it up before shaping.
How long do these keep fresh?
Properly stored biscotti stay crisp for up to 2 weeks in an airtight container at room temperature.