Gingerbread Biscotti Recipe with Hazelnuts & Cranberries

Servings: 2 1/2 dozen cookies serving(s)

Prep time: 20 minutes

Total time: 1 hours 5 minutes

Cooking time: 45 minutes

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Gingerbread Biscotti are an ideal cookie to give as a gift.  
Gingerbread biscotti

Biscotti seem like the ideal cookies to give as a gift. Aside from the fact that they’re beautiful, they’re sturdy, are great for dunking (even when they have been around for a while), and they aren’t overly sweet so are satisfying in a biscuit sort of way.

Don’t let the fact that you bake them three times scare you off. The dough is quick to mix up and the baking steps are simple.

Gingerbread biscotti

I find that biscotti are especially pretty when you leave the nuts in larger pieces. The problem I have though is that they crumble on me when I slice them. That’s why I whirr the nuts into smaller pieces in the food processor. But if you’re good with a knife (and have really sharp knives) you’ll have no trouble at all slicing through the larger chunks of nuts.

Gingerbread Biscotti Recipe

Adapted from

  • 3/4 cup hazelnuts, toasted and coarsely chopped or whirred in the food processor (can also use pecans or walnuts)
  • 1 cup rolled oats (old fashioned)
  • 1 3/4 cups flour
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 eggs (large)
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp oil
  • 1/2 tsp vanilla extract
  • 3/4 cup dried cranberries


  • ½ cup icing sugar
  • 1 Tbsp milk or cream
  • ½ tsp vanilla


  1. In a food processor, whir ½ cup of the rolled oats until finely ground.
  2. In a large bowl combine the ground oats with the remaining ½ cup of rolled oats, the flour, sugar, salt, baking powder, baking soda and spices.
  3. In another bowl whisk the eggs, molasses, oil and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until well blended.
  5. Add the hazelnuts and dried cranberries.
  6. Divide dough in half and on a lightly floured surface roll each half into a 12” log.
  7. Flatten a bit.
  8. Transfer logs to a parchment lined baking sheet and bake at 350 F for 30 minutes, until golden and firm to the touch.
  9. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 300 F.
  10. Carefully move logs to a cutting board and cut into ¾ “slices on the diagonal.
  11. Place the slices back on the baking sheet, cut side down.
  12. Bake for 6-8 minutes, flip the slices and bake another 6-8 minutes.
  13. Cool and drizzle with melted white chocolate or glaze (Combine ingredients and drizzle from a spoon.)

 Whirr half of the rolled oats in the food processor until they look like this:

The dough will look very pretty, studded with chopped nuts and dried cranberries.

Roll the dough into logs and space them about this far apart. Flatten them a bit more if you want a longer biscotti.

Once they have baked the first time, slice them on the diagonal, very carefully. If you want a longer biscotti, slice them on more of an angle.

Once they’re sliced, lay them face up on the cookie sheet and bake again. Flip over and bake for the final time.


When cooled, drizzle with white chocolate or a simple glaze.


14 thoughts on “Gingerbread Biscotti Recipe with Hazelnuts & Cranberries

  1. Oooh – I kept on thinking that I should try to make biscotti & these look PERFECT for a Christmas Brunch, yum!!

    1. Bridget says:

      Hi Rachel — They’re yum and just the thing when you need a break from the extreme sweet of Christmas treats.

  2. Jeanette says:

    Who knew making biscotti was this easy! Just made a batch and it was super simple and they are really yummy and pretty to boot!

    1. Bridget says:

      Glad you liked them. Happy Christmas!

  3. andrew says:

    this biscotti is a good recipe but thee liquid dry ratio is off it was super dry when made . So I added a few more eggs and more oil and they came out good but the oats need a lot of liquid to make a dough come out correct

    1. Bridget says:

      Thanks for the feedback Andrew. I’d like to figure out why the dough was too dry for you. What type of rolled oats did you use? I used old fashioned, which wouldn’t absorb as much liquid as quick cooking (or instant) rolled oats. As well, did you use large eggs? I’m going to update the recipe to reflect these two points but any additional feedback would be appreciated.

  4. Charmayne says:

    Love, love, love these. My new breakfast go to. Used maple syrup instead of molasis. Thanks. Don’t wait il Christmas to make the

    1. Bridget Oland says:

      Hi Charmayne, I like the way you think…Biscotti for breakfast. Would be wonderful with my morning coffee.

  5. Charmayne says:

    These are amazingly delicious. I used Maple Syrup instead of mollasis and they turned out great. Don’t wait until the holiday’s to make these. These are my new breakfast treats! Thank you.

  6. Betty Morgan says:

    I make biscotti a lot. I use the fig and pistachio recipe most. I would like to try these, but wonder what they are like with maybe 1/2 to 3/4 cup of oatmeal. When I want pecan pieces, I usually put some in a baggie and just press on them. Or in my fist! I think maple syrup loses something in the baking and would prefer molasses. Just my opinions.

    1. Bridget Oland says:

      Hi Betty, Thanks for the suggestions. These would be delicious with pecans and I like your idea to crush them loosely so there is a bit more texture. Finally, I just might try them with fewer rolled oats…

  7. Marci Valente says:

    Just made them today, Easy recipe, find the loaves crumble a lot, wish the dough was not so dry, thanks for the recipe

    1. Hi Marci, You’re right, the loaves are tender. You need a good sharp serrated knife. They bake up nicely in the end though.

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