Back to Recipes

Festive Whole-Grain Gingerbread Biscotti with Maple Glaze

Name: Festive Whole-Grain Gingerbread Biscotti with Maple Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cups whole wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 cup unsweetened applesauce; 1/2 cup brown sugar, lightly packed; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup molasses; 1/2 cup chopped crystallized ginger, optional; 1/2 cup powdered sugar; 2 tablespoons pure maple syrup; 1 to 2 teaspoons water, optional, to thin the glaze

By Beginnerbakes Editorial TeamPublished Apr 12, 2026 | Updated Jul 11, 2026

American 55 mins Beginner-friendlyEasyStep By StepHoliday

Festive Whole-Grain Gingerbread Biscotti with Maple Glaze with measured ingredients, 55-minute total timing, 24-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 40 min

Total 55 min

Servings 24

Difficulty easy

Cuisine American

Ingredients

Servings 24

2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/2 cup brown sugar, lightly packed
1 large egg
1 teaspoon vanilla extract
1/4 cup molasses
1/2 cup chopped crystallized ginger, optional
1/2 cup powdered sugar
2 tablespoons pure maple syrup
1 to 2 teaspoons water, optional, to thin the glaze

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly combined.
In a separate bowl, stir together the applesauce, brown sugar, egg, vanilla extract, and molasses until smooth.
Add the wet ingredients to the dry ingredients and stir gently with a spatula or wooden spoon until a soft dough forms. Fold in the crystallized ginger if using.
Lightly flour your hands and divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide, then place the logs on the prepared baking sheet with space between them.
Bake the logs for 20 to 25 minutes, until they feel set and firm on top. Cool on the baking sheet for 10 minutes, then reduce the oven to 300 degrees F (150 degrees C).
Move the logs to a cutting board and slice them diagonally into 3/4-inch pieces with a serrated knife.
Return the slices to the baking sheet cut side down. Bake for 15 minutes, flip the slices, then bake 5 to 10 minutes more until crisp and lightly browned.
Let the biscotti cool completely. Whisk the powdered sugar and maple syrup in a small bowl, adding water a few drops at a time until the glaze is thin enough to drizzle.
Drizzle the glaze over the cooled biscotti and let it set for about 30 minutes before serving or storing.