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Christmas Biscotti

Image of a white plate filled with christmas biscotti with white chocolate drizzle

If you love gingerbread and love biscotti, you’re going to be so excited about this Christmas biscotti recipe.   We’ve played (at length) with this one in the kitchen, and after a number of alterations, I think we’ve nailed it.

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This is just brilliant with a cuppa or as a share plate.

Image of a white plate filled with christmas biscotti with white chocolate drizzle

Christmas Biscotti

5 from 3 votes

5 stars tells us you love the recipe

A little taste of Tuscany. This gingerbread Christmas Biscotti is great to share with family at that special time of year. Or maybe just with a cuppa, by yourself 🙂
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Difficulty Easy
Course Christmas
Cuisine Italian
Servings 12
Method Thermomix and Conventional


  • Thermomix or Stand Mixer


  • 50 g blanched whole almonds
  • 1 large egg
  • 90 g soft dark brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 pinch of freshly ground black pepper
  • 130 g plain flour
  • 1/2 tsp baking powder
  • 1 chefs pinch of salt
  • 2 pieces stem ginger finely chopped (or glacé ginger)
  • 50 g white chocolate (Callebaut or Melts, optional depending on your skill)


  • Preheat the oven to 180°c, (160°c fan).
  • Once the oven is at temperature, scatter the almonds on an un-greased baking tray and bake for 10 minutes. You won’t need to brown them any longer because we’re going to bake the biscotti slices later and they’ll finish off browning then.
  • Mix the egg, sugar, cinnamon, nutmeg, ginger, cloves and peppercorns until pale, thick and creamy, about 4 minutes with an electric mixer or use the butterfly in your TM and set to speed 3.5/2 mins.
  • Stir in the flour, baking powder, salt, ginger and almonds until combined. (remove the butterfly before these additions, reverse speed + 4 should do the trick. Keep going till combined but don’t over do it.
  • Line a baking tray with non-stick greaseproof paper or not, if you're using a good quality non-stick pan
  • If the mixture is too sticky dust the benchtop and your hands with flour, roll the mix into it. Then shape into a long rectangle on the baking tray. Rather than have the ends pointy like a loaf, flatten them off a bit, so there won’t be any short little pieces when you go to cut the loaf up.
  • Bake in the oven, until firm to the touch, then remove and leave to rest till cool enough to handle.
  • Transfer the log to a cutting board – be careful if it’s still hot – use a serrated knife to cut into thin slices, no thicker than 1 cm. Too thick Too Tough to eat. Lay the slices flat on the tray and bake until lovely and golden. Leave to cool on a wire rack.
  • Once the biscotti is cool, you can melt the white choc (or dark for that matter) in the manner needed for your chocolate of choice. (pssst – read the pack for instructions)

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  1. Hi Bec, am intending to try adding pumpkin spice to the biscotti, could I replace the ginger with the pumpkin spice? Many thanks, Jan

    1. Of course, Jan. I don’t see any reason why not. I’m not certain about the pumpkin spice you have, but they usually have a delightful Christmas-like flavour.

        1. Sounds lovely. If I ever go to the states I’ll be bringing back a luggage bag filled with USA pans. 🤣🤣🤣 I’ve seen a few pumpkin spice mixes and they do sound great for Christmas.

  2. Thanks so much for this recipe Bec. I made two double batches today. Just fitted perfectly into the two biscotti tins. They are beautiful! took a batch to friends and they went down a treat!

5 from 3 votes (3 ratings without comment)

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