Photo of Gingerbread biscotti by WW

Gingerbread biscotti

Total Time
1 hr 10 min
20 min
50 min
These Italian-style twice baked biscuits are the perfect accompaniment to an after dinner coffee


Plain White Flour

170 g

Dark soft brown sugar

60 g

Ground Ginger

1 teaspoon(s), level

Ground Nutmeg

1 g, pinch

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

¼ teaspoon(s), level

Dried cranberries

50 g


35 g

Egg, whole, raw

2 medium, raw


1 tablespoon(s), level

Ground Cinnamon

1 teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking sheet with baking paper.
  2. Put the flour, sugar, spices, baking powder, bicarbonate of soda, cranberries and pistachios in a large mixing bowl and stir to combine.
  3. Add the eggs and treacle, then mix well until the mixture has come together into a sticky dough.
  4. Dust your work surface with the extra flour and turn out the dough onto it. Knead gently for 1 minute, then divide in half. Shape each piece of dough into a 12cm-long log. Transfer to the prepared baking sheet, leaving space between them, and bake for 30 minutes until firm.
  5. Remove from the oven and set aside to cool for 10 minutes. Transfer to a board and cut each log into 8 equal slices. Lay the slices on the baking sheet and bake for another 20 minutes, or until the biscotti are crisp and hard. Cool on a wire rack, then serve. Biscuits