Maple Gingerbread Biscotti
Crisp maple gingerbread biscotti made with warm spices and pure maple syrup. Perfect for coffee, gifting, and cozy winter baking.
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There’s something about making biscotti that feels especially right once the weather turns crisp. I love the rhythm of it – mixing the dough, shaping the logs, the scent of warm spices filling the kitchen, and then that intentional second bake that gives biscotti their signature crunch.
This batch of maple gingerbread biscotti came together as part of a commissioned collaboration with Selefina Spices, using their Spicy Baking Blend. It’s a beautifully balanced mix of ginger, cardamom, nutmeg, cloves, and allspice – the kind of spice profile that instantly brings to mind cozy afternoons and holiday baking. Even if you don’t have the blend on hand, it’s easy to recreate the flavors at home (I’ve included a simple spice mix in the ingredients section), though having everything in one jar made this recipe especially effortless.
Instead of traditional molasses, these biscotti use pure maple syrup, which gives them a gentler sweetness and a softer gingerbread flavor that pairs beautifully with coffee or tea. I added pecans, candied ginger, and tart dried cranberries for a little extra holiday character, but the base recipe is endlessly adaptable.
If you’re already a biscotti lover, you might enjoy my Chocolate-Dipped Almond Biscotti for a more classic take. And if you’re leaning into cranberry season, my Cranberry Pecan Turnover Cake is another cozy favorite, while my Cacao Spiced Bundt Cake highlights the custom spice blend I created for Selefina, Cacao Maple Melange – rich, warm, and made for festive gatherings.
Whether you gift these biscotti or keep them all for yourself, they’re the kind of bake that quietly makes winter days feel warmer.
What you’ll love about this recipe
- Warm gingerbread spices with gentle maple sweetness
- Crisp, dunkable texture perfect for coffee or tea
- No molasses – lighter and less overpowering
- Easy to customize with nuts, fruit, or chocolate
- Ideal for gifting and holiday cookie tins
Variations & Substitutions
- No maple? Use honey or golden syrup for a slightly different sweetness.
- Nut-free: Skip the nuts and add extra dried fruit instead.
- Extra gingerbread: Add a pinch of black pepper or extra ginger.
- Chocolate lovers: Dip in dark chocolate instead of white.
- Less sweet: Skip the chocolate dip entirely – they’re delicious plain.
Ingredients Explained
Dry Ingredients
- All-purpose flour: Gives structure while keeping the biscotti tender inside.
- Baking powder: Provides just enough lift without making them cakey.
- Spices: Ginger, cardamom, nutmeg, cloves, and allspice create that classic gingerbread warmth.
- Cinnamon: Rounds everything out and adds familiarity.
- Cocoa powder (optional): Deepens the color for a more traditional gingerbread look.
- Salt: Balances sweetness and enhances spice.
Wet Ingredients
- Dark brown sugar: Adds moisture and caramel notes.
- Granulated sugar: Keeps the texture crisp rather than sticky.
- Eggs: Bind the dough and help create structure.
- Oil or melted butter: Oil keeps the biscotti slightly softer inside; butter adds richness — both work well.
- Maple syrup: Replaces molasses for a lighter, more nuanced sweetness.
- Vanilla: Adds warmth and depth.
Optional Add-Ins
- White chocolate: A sweet contrast to the spiced biscotti.
- Nuts: Pecans or almonds add crunch and richness.
- Crystallized ginger: Boosts the gingerbread flavor.
- Dried cranberries: Add tartness and a festive pop of color.
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Step-by-Step Instructions
How to make Maple Gingerbread Biscotti:
1. Prep
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, spices, cocoa powder (if using), and salt. Set aside.
3. Mix the Wet Ingredients
In a large bowl, whisk together the eggs, brown sugar, granulated sugar, oil (or melted butter), maple syrup, and vanilla until smooth and well combined.
4. Combine
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in any nuts, crystallized ginger, or dried fruit you’re using.
5. Shape the Logs
Divide the dough in half. On the prepared baking sheet, shape each portion into a log about 25 cm (10 inches) long and 7.5 cm (3 inches) wide, flattening the tops slightly.
6. First Bake
Bake for 25 minutes, until the logs are set and lightly firm to the touch.
7. Slice
Remove from the oven and let cool for 10 minutes. Using a serrated knife, slice diagonally into 2 cm (¾-inch) slices.
8. Second Bake
Arrange slices cut-side down on the baking sheet. Bake for 7–8 minutes per side, flipping once, until crisp and lightly golden.
9. Cool & Decorate
Let the maple gingerbread biscotti cool completely. Dip or drizzle one end with melted white chocolate if desired, then let set.
Maple Gingerbread Biscotti
Ingredients
Method
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, spices, cocoa powder (if using), and salt.
- In a large bowl, whisk eggs, brown sugar, granulated sugar, oil (or butter), maple syrup, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in any optional add-ins.
- Divide dough in half. On the prepared baking sheet, shape each portion into a log about 25 cm (10 inches) long and 7.5 cm (3 inches) wide, flattening the tops slightly.
- Bake for 25 minutes, until set and lightly firm.
- Let cool for 10 minutes, then slice diagonally into 2 cm (¾-inch) slices using a serrated knife.
- Arrange slices cut-side down on the baking sheet and bake for 7–8 minutes per side, flipping once, until crisp.
- Cool completely. Dip or drizzle one end in melted white chocolate if desired.
Notes
- Biscotti should feel dry and crisp once cooled.
- For softer biscotti, reduce second bake by 1–2 minutes per side.
- Let biscotti cool completely before storing or dipping in chocolate.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out![wprm-jump text=”Back to Top ↑” target=”top”]
Serving Ideas
- Serve your maple gingerbread biscotti with coffee, espresso, or tea
- Add to a holiday cookie box
- Wrap in parchment and twine for gifting
- Pair your maple gingerbread biscotti with mulled wine or hot chocolate
Make it Perfect
- Let the biscotti logs cool briefly before slicing to prevent crumbling.
- Use a serrated knife for clean cuts.
- Bake your maple gingerbread biscotti the second time until fully crisp – biscotti should feel dry to the touch.
- Cool your biscotti completely before storing or dipping in chocolate.
Storage & Make-Ahead
- Room temperature: Airtight container for up to 2 weeks
- Freeze: Up to 2 months
- Make-ahead friendly: These maple gingerbread biscotti are perfect for early holiday baking
Frequently Asked Questions
Watch the Video
These maple gingerbread biscotti are one of those bakes that quietly become a winter staple – warm, crisp, and just sweet enough. Whether you dip them in white chocolate or enjoy them plain with your morning coffee, they’re meant to be savored slowly.
If you bake a batch, I’d love to hear how you customized them. Leave a comment, share them with someone who loves a good biscotti, or tag me @poetic_road so I can see how they turned out in your kitchen.
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