{"id":8921,"date":"2019-12-18T10:57:22","date_gmt":"2019-12-18T05:27:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=8921"},"modified":"2025-11-26T15:41:36","modified_gmt":"2025-11-26T10:11:36","slug":"mocha-gingerbread-biscotti","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/mocha-gingerbread-biscotti\/","title":{"rendered":"Mocha Gingerbread Biscotti"},"content":{"rendered":"\n

This mocha gingerbread biscotti<\/strong> is crispy, chocolatey, and full of warm spices. It\u2019s the kind of cozy holiday treat you\u2019ll 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!<\/p>\n\n\n\n

\"biscotti<\/figure>\n\n\n\n

Anything gingerbread disappears quickly in my house. Whether it\u2019s Gingerbread madeleines<\/a>, gingerbread mug cake<\/a>, soft gingerbread crinkle cookies<\/a>, they\u2019re all gone before I can even think <\/em>of wrapping them up for Christmas gifts.<\/p>\n\n\n\n

These very-easy-to-make and tasty-to-eat treats are chocolate gingerbread meets Italian biscotti. They\u2019re crunchy, aromatic, and lightly sweet. Just begging to be dipped in coffee. Or hot chocolate<\/a>. Or even chai.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728 They\u2019re crisp, cozy, and just the right amount of chocolatey. Perfect for winter mornings and holiday evenings, just like my gluten-free chocolate gingerbread cookies<\/a>.<\/em><\/p>\n\n\n\n

\u2728This recipe is so versatile! Add nuts, swap spices, or dip in chocolate like my Christmas spritz cookies<\/a>. This biscotti plays well with anything.<\/p>\n\n\n\n

\u2728 The recipe is eggless and can be easily made vegan, too! The trusty flax egg keeps the rustic biscotti beautifully crisp yet tender.<\/p>\n\n\n\n

\u2728They make a lovely edible gift. Wrap a few along in parchment and twine for the cutest homemade holiday present.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: I used whole wheat flour here. But you can easily swap it with all-purpose flour.<\/p>\n\n\n\n

Cocoa powder<\/strong>: Use a good-quality unsweetened cocoa for a deep chocolate flavor.<\/p>\n\n\n\n

Instant coffee:<\/strong> Gives just the right mocha aroma without overpowering the spices.<\/p>\n\n\n\n

Gingerbread spices:<\/strong> Ground ginger, cinnamon, cloves, and nutmeg. Feel free to adjust to taste!<\/p>\n\n\n\n

Sugar<\/strong>: Classic gingerbread has molasses in it. I didn\u2019t have any, so I used a mix of raw sugar and brown sugar to bring the caramelly flavor.<\/p>\n\n\n\n

Butter<\/strong>: Softened, not melted. Plant-based butter works too.<\/p>\n\n\n\n

Flax egg<\/strong> 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.<\/p>\n\n\n\n

Vanilla extract <\/strong>is always a yes in my bakes!<\/p>\n\n\n\n

Chocolate chips:<\/strong> Optional but highly recommended for chocolate gingerbread biscotti heaven!<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Here are ways to customize your mocha gingerbread biscotti:<\/p>\n\n\n\n