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Gingerbread Biscotti with Molasses and Citrus Zest - Easy Beginner Recipe

By Beginnerbakes Editorial TeamPublished May 3, 2026 | Updated Nov 4, 2026
American Under review GingerbreadBiscottiBeginner-friendlyEasy

Twice-baked gingerbread biscotti with a gluten-free flour blend, molasses, warm spices and citrus zest. Cool completely before storing.

Gingerbread Biscotti with Molasses and Citrus Zest - Easy Beginner Recipe
Prep Under review
Cook Under review
Total Under review
Servings 18
Difficulty easy
Cuisine American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings18
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 18
  • 1 3/4 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
  • 1 teaspoon gluten-free baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup unsulphured molasses (preferably robust flavor)
  • 1/2 cup light brown sugar, packed (reduce to 1/3 cup for lower sugar option)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 small orange
  • Zest of 1 small lemon
BeginnerBakes gingerbread biscotti ingredients
BeginnerBakes gingerbread biscotti ingredients

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together gluten-free flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt until fully combined.
  3. In a separate large bowl, beat eggs, molasses, and brown sugar with a hand mixer or whisk until smooth and slightly thickened, about 2 minutes.
  4. Add vanilla extract, orange zest, and lemon zest to wet mixture, stirring gently.
  5. Gradually fold dry ingredients into wet in three additions using a spatula, mixing until sticky dough forms. Avoid overmixing.
  6. Lightly dust hands with gluten-free flour. Divide dough in half and shape each into a 10-inch long, 2-inch wide log on the baking sheet. Flatten tops slightly for even baking.
  7. Bake logs for 25 minutes until firm and lightly golden.
  8. Cool logs on baking sheet for 10 minutes; dough firms as it cools.
  9. Using a serrated knife, cut logs diagonally into 3/4-inch thick slices to form biscotti.
  10. Place biscotti cut side down on baking sheet spaced slightly apart.
  11. Bake 10-12 minutes, then flip biscotti and bake another 10-12 minutes until crisp and golden.
  12. Cool biscotti completely on a wire rack before serving or storing in an airtight container.
BeginnerBakes gingerbread biscotti log sliced for second bake
BeginnerBakes gingerbread biscotti log sliced for second bake

Timing and preparation

Allow preparation, 25 minutes first baking, 10 minutes cooling, slicing, 20-24 minutes second baking and complete rack cooling. The former 60-minute total excluded cooling and slicing.

Storage and Reheating

Store completely cooled biscotti in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months.

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