This mocha gingerbread biscotti is crispy, chocolatey, and full of warm spices. It’s the kind of cozy holiday treat you’ll want to make again and again. With rich cocoa, a touch of coffee, and classic gingerbread flavor, these twice-baked cookies are perfect for dunking!
Anything gingerbread disappears quickly in my house. Whether it’s Gingerbread madeleines, gingerbread mug cake, soft gingerbread crinkle cookies, they’re all gone before I can even think of wrapping them up for Christmas gifts.
These very-easy-to-make and tasty-to-eat treats are chocolate gingerbread meets Italian biscotti. They’re crunchy, aromatic, and lightly sweet. Just begging to be dipped in coffee. Or hot chocolate. Or even chai.
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Why You’ll Love This Recipe
✨ If you love fuss-free holiday baking, this chocolate-and-coffee gingerbread biscotti recipe ticks all the boxes: simple ingredients, easy dough, and flavors that feel like a warm Christmas hug.
✨ They’re crisp, cozy, and just the right amount of chocolatey. Perfect for winter mornings and holiday evenings, just like my gluten-free chocolate gingerbread cookies.
✨This recipe is so versatile! Add nuts, swap spices, or dip in chocolate like my Christmas spritz cookies. This biscotti plays well with anything.
✨ The recipe is eggless and can be easily made vegan, too! The trusty flax egg keeps the rustic biscotti beautifully crisp yet tender.
✨They make a lovely edible gift. Wrap a few along in parchment and twine for the cutest homemade holiday present.
Recipe Ingredients
Flour: I used whole wheat flour here. But you can easily swap it with all-purpose flour.
Cocoa powder: Use a good-quality unsweetened cocoa for a deep chocolate flavor.
Instant coffee: Gives just the right mocha aroma without overpowering the spices.
Gingerbread spices: Ground ginger, cinnamon, cloves, and nutmeg. Feel free to adjust to taste!
Sugar: Classic gingerbread has molasses in it. I didn’t have any, so I used a mix of raw sugar and brown sugar to bring the caramelly flavor.
Butter: Softened, not melted. Plant-based butter works too.
Flax egg works as an egg substitute. Mix 1 tablespoon of flaxseed powder with 3 tablespoons of water. Let it rest for 10 minutes till it thickens and is as goopy as real eggs. You can swap it for 1 whole egg, too.
Vanilla extract is always a yes in my bakes!
Chocolate chips: Optional but highly recommended for chocolate gingerbread biscotti heaven!
See the recipe card for full information on ingredients and quantities.
Variations
Here are ways to customize your mocha gingerbread biscotti:
- Add crunch: Pecans, almonds, pistachios, or walnuts work beautifully as my cranberry pistachio biscotti can attest.
- Add dried fruit: Cranberries, raisins, and chopped apricots give a lovely chewy contrast.
- Go chocolate-forward: Dip the baked biscotti in melted dark chocolate, as I did with my gluten-free waffle cookies.
Amp up the spice: Add cardamom or give them a masala chai-inspired twist like my chai spiced chocolate cookies (so good).
How To Make Mocha Gingerbread Biscotti
Step 1: Preheat your oven and line your baking tray with parchment or Silpat.
Step 2: Prepare the flax egg. Let it sit 10–15 minutes until thick and gel-like.
Step 3: In a bowl, whisk together flour, cocoa powder, baking powder, instant coffee, gingerbread spices, and salt.
Step 4: In another bowl, cream butter, raw sugar, and brown sugar until fluffy. Add homemade vanilla extract and the flax egg. Mix until glossy.
Step 5: Fold in the dry ingredients and chocolate chips. Mix just until it forms a soft, slightly sticky dough.
Step 6: Shape the dough into two logs on the baking tray. Bake until it’s firm and lightly set.
Step 8: Let the baked log cool completely. Don’t rush it. Then slice into 1/4-inch slices.
Step 9: Lay the slices flat on the tray and bake again until crisp and toasty.
Step 10: Cool fully on a wire rack.
Top Tips
- Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
- Use a serrated knife for clean, even biscotti slices.
- Keep an eye on the biscotti while baking the 2nd time. You want them crispy, not overbaked and burnt. Keep in mind that they get crispier as they cool.
Recipe FAQs
Biscotti are Italian twice-baked cookies. Biscotti literally means “twice-cooked,” and that’s precisely what you do in this gingerbread biscotti recipe. You bake the dough, let it cool, and then bake again to make crispy, long, and perfect for dunking treats.
Flax egg is a great egg substitute made with a mixture of flaxseed powder and water. When rested, it becomes gel-like and mimics an egg’s binding ability. Great for vegan or eggless baking.
Yes! You’ll lose the mocha twist, but the biscotti will still taste like delicious chocolate gingerbread.
Store the mocha gingerbread biscotti in an airtight jar. They stay crunchy and fresh for up to 10 days.
📖 Recipe
Mocha Gingerbread Biscotti
Ingredients
- 1.5 cups Wholewheat flour
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 3/4 tsp Ginger powder
- 1/2 tsp Nutmeg powder
- 1/2 tsp Ground cloves
- 1 tbsp Instant Coffee powder
- 2 tbsp Cocoa powder
- 1 tbsp Flaxseed powder
- 3 tbsp Water
- 1/2 cup Butter, softened
- 1/4 cup Brown sugar
- 1/4 cup Raw sugar
- 1 tsp Vanilla extract
- 1/3 cup Dark chocolate chips
Instructions
- Preheat the oven to 180 C / 350 F. Line a baking tray with parchment paper or baking paper
- In a small bowl, combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.1 tbsp Flaxseed powder, 3 tbsp Water
- In a large bowl, mix wholewheat flour, baking powder, salt, cinnamon powder, ginger powder, nutmeg powder, ground cloves, coffee powder, and cocoa powder.1.5 cups Wholewheat flour, 1.5 tsp Baking powder, 1/4 tsp Salt, 1 tsp Cinnamon powder, 3/4 tsp Ginger powder, 1/2 tsp Nutmeg powder, 1/2 tsp Ground cloves, 1 tbsp Instant Coffee powder, 2 tbsp Cocoa powder
- In another bowl, beat butter, brown sugar, raw sugar, and vanilla till fluffy. Stir in the flax mixture.1/2 cup Butter, softened, 1/4 cup Brown sugar, 1/4 cup Raw sugar, 1 tsp Vanilla extract
- Add the butter mixture and chocolate chips to the flour mixture. Use a spatula to bring this together to make a stiff dough. You may need to use your hands here. 1/3 cup Dark chocolate chips
- Divide the dough in half. Form the dough into two slightly flattened logs on the prepared baking sheet, approximately 12 inches long and 2.5 inches wide.
- Bake at 180 C / 350 F for 20-25 minutes, until slightly firm to the touch. Take it out of the oven and let the logs cool completely.
- Cut the cooled logs into 1/4” slices. Place cut side down on the baking tray and bake at 180 C / 350 F for 10-12 minutes until crisp.
- Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!
- Store in an airtight container.
Notes
- Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
- Use a serrated knife for clean, even biscotti slices.
- Keep an eye on the biscotti while baking the 2nd time. You want them crispy, not overbaked and burnt. Keep in mind that they get crispier as they cool.
Megha says
Hi Natasha,
If I were to use egg, how many would I need for this recipe ?
Natasha Minocha says
Hi Megha, I think 2 eggs would be sufficient. 🙂