Dessert, Holiday, Recipes

Iced Gingerbread Biscotti

Tea times best friend, these Iced Gingerbread Biscotti are crunchy and packed with comforting spices. Drizzled with a simple icing to balance out the spice from the ginger.

Would it be the holiday season without gingerbread everything? Good thing for you, these Iced Gingerbread Biscotti are packed with delicious gingerbread flavour. Warm and cozy, they’re perfect for dipping into coffee or tea. Because they’re super crunchy, they absorb the moisture from your warm drink for the perfect bite.

We LOVE biscotti. Biscotti is a classic holiday cookie at least at TMG. They’re super easy to make in large quantities because cookie gifts are the best gifts! A batch of these Iced Gingerbread Biscotti make about 24 cookies.

What are biscotti?

Biscotti, also know as cantucci, are an Italian cookie traditionally made with almonds and pine nuts. In Italian biscotti is used to reference any cookie. In countries outside of Italy biscotti is the term used for one particular kind of cookie, that in Italy they call cantucci. Biscotti or cantucci are a double-baked cookie that’s crunchy and perfect for afternoon tea.

We’re stepping away from traditional biscotti and leaving out nuts from our cookies. Our Gingerbread Biscotti are full of warm spices that will fill your entire house with the perfect festive aroma. Packed full of delicious ginger and molasses, every bite is bursting with the perfect gingerbread flavour.

Top tips for making Iced Gingerbread Biscotti:

  • Don’t overmix your dough. We don’t want a tough cookie. To avoid this mix the dough until the ingredients are just combined.
  • Let the cookie logs cool before slicing. Biscotti have the bake twice, once in a log then sliced and baked again. You do not want to slice the biscotti logs right out of the oven or they will crumble. Allow the longs to cool at least 10-15 minutes (but not too long) before slicing.
  • Use a serrated knife to slice. The best way to slice the biscotti cookies from the logs are gently with a serrated knife. Go slowly or else you might have a crumble biscotti on your hands.
  • Bake until a deep gold colour. Biscotti should be super crispy when done. You will know the biscotti are done during their second bake you’re looking for a deep golden colour and no wet dough.
  • Cool the cookies on a wire rack. For super crispy biscotti cool the biscotti completely on a wire rack before storing.

How to make Vegan Iced Gingerbread Biscotti:

Toss all your ingredients into a large mixing bowl and get your hands dirty. Yep, this recipe is the ultimate one bowl recipe, you don’t even have to use utensils. Plus there’s something so fun about getting your hands dirty in the kitchen and making something with your muscle power from start to finish – no fancy equipment needed or recommended here.

Paired with a delicious cup of tea or coffee – biscotti are the ideal cookie for dessert. All you need is one or two and your set. We also love how big of a batch they make, perfect for large families.

Gingerbread Biscotti

Perfectly crunchy with a gingerbread flavour. Perfect alongside a good cup of tea or coffee for post-holiday dinner relaxation. 
5 from 4 votes
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Course: Dessert
Cuisine: Italian-inspired
Prep Time: 15 minutes
Cook Time: 54 minutes
Total Time: 1 hour 9 minutes
Servings: 24 biscotti


Gingerbread Biscotti

  • cups all purpose flour
  • 1 tsp baking powder
  • 1 cup brown sugar
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp all spice
  • pinch black pepper & salt
  • pinch cloves
  • ½ cup vegan butter
  • 2 flax eggs, (2 tbsp ground flax + 6 tbsp water)
  • 3 tbsp blackstrap molasses


  • 1 cup icing sugar
  • 1 tbsp non-dairy milk


  • Preheat oven to 350F
  • Prepare the flax eggs by combining ground flax and water. Allow to sit for at least 10 minutes. 
  • To a large bowl add the flour, brown sugar, baking powder, ginger, cinnamon, all spice, salt, pepper, and cloves. Whisk until combined. 
  • Add the vegan butter in chunks to the flour mixture, along with the flax eggs and molasses. Using your hands mix the dough until it just comes together – it will take a while, but hang in there you’ll get it. It will be a crumbly dough, that’s okay. 
  • On a lined baking sheet press the dough into a long log about 3/4″ thick and 6″ wide. This size can change depending on how big you want your biscotti to be. Typically I divide the dough into two logs. 
  • Bake for about 40 minutes. Once baked remove from the oven and cool for about 10 minutes. Change the oven temperature to 275F. Once the biscotti have cooled, slice into cookies about 3/4″ thick. Place on their sides back on the baking sheet and bake for about 5-7 minutes on each side. Remove from the oven and allow to cool. 
  • To make icing: Combine icing sugar and non-dairy milk until smooth. Drizzle over cooled biscotti. 


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