Be sure to have a hot cup of tea, cocoa or coffee with these crisp Gingerbread Biscotti because they are perfect for dunking! This cookie will fill your home with the smell of Christmas and couldn’t be simpler to make.

The dough is formed into a log (similar to a thick crusty loaf of bread) and the size of your finished biscotti will be determined by the width of the log. The whole log is baked whole for about 30 minutes. It should be firm, but not crispy. We then reduced the oven temperature while allowing the loaf to cool for a few minutes. Just so it’s able to be handled. With a sharp serrated knife, slice on the diagonal. These slices are placed back onto the cookie sheet and baked once again (hence the name “biscotti”, meaning twice-baked). Flip halfway through to ensure both sides get crisp. This should take approximately 15 minutes per side. Allow to cool completely before decorating. They will continue to crisp up as they cool.

I melted white chocolate and dipped just one end into it. I then dipped into coarse sugar. Allow to cool completely before storing.

If you make this recipe, snap a photo and tag me on Instagram @theveglife1 🙂 I love to see what you all come up with!

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