About the Recipe
There’s something about making biscotti that just feels right when the weather turns crisp. I love the rhythm of baking them; mixing the dough, shaping the logs, the scent of warm spices filling the kitchen, and then that intentional second bake that gives them their signature crisp texture.
This batch of Maple Gingerbread Biscotti came together as part of a commissioned collaboration with Selefina Spices, using their beautiful Spicy Baking Blend. It’s a mix that instantly reminds me of cozy afternoons and holiday baking, with notes of ginger, cardamom, nutmeg, cloves, and allspice. Even if you don’t have the blend, you can easily recreate the flavors at home (see my note in the ingredients section) , but I have to say, having it all in one jar made this recipe even more effortless.
With maple syrup taking the place of molasses, these biscotti have a gentle sweetness that pairs so well with coffee or tea. I decided to mix in pecans, candied ginger and tart dried cranberries for a little extra holiday flavor.
If you’re a biscotti lover, you might also enjoy my Chocolate-Dipped Almond Biscotti for a classic twist. For something a little different, my Cranberry Pecan Turnover Cake makes the most of cranberry season, and my Cacao Spiced Bundt Cake features the custom spice blend I created for Selefina, Cacao Maple Melange, a blend that is warm, rich, and perfect for festive gatherings.
Whether you gift these or keep them all for yourself, I promise they’ll bring a little warmth to your winter days.
Q: Can I make these gluten-free? Yes — use a 1:1 gluten-free flour blend. They may be a touch more crumbly, so handle gently when slicing.
Q: Can I make the dough ahead? You can mix the dough, wrap it in plastic, and chill for up to 24 hours. Let it sit at room temperature for 15–20 minutes before shaping into logs.
Q: How do I keep the biscotti from crumbling when slicing? Let the logs cool for 8–10 minutes after the first bake, then slice with a sharp serrated knife using a gentle sawing motion.
Q: How should I store them? Store in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months — thaw uncovered at room temperature to keep them crisp.
Q: What glaze works best? White chocolate is classic, but maple, espresso, or orange glaze are all excellent seasonal choices.
Q: Can I make them softer? Yes — shorten the second bake by a few minutes if you prefer a softer, cookie-like texture.
What You'll Love
Holiday flavors without molasses – Maple syrup and dark brown sugar give that deep gingerbread warmth without the bitterness of molasses.
Perfect for gifting – Stays crisp for up to 2 weeks, making them ideal for cookie tins, jars, or holiday gift baskets.
Crunchy yet dunkable – Crisp enough for that satisfying snap, but not so hard they’ll break a tooth.
Customizable mix-ins – Cranberries, dried cherries, apricots, nuts, or crystallized ginger all work beautifully.
Festive photo-worthy – Drizzle with maple, citrus, or espresso glaze for a bakery-style finish.
Frequently asked Questions
Ingredints Explained
Ingredients
2 cups (250 g) all-purpose flour
1 ½ tsp baking powder
1 tbsp Selefina Spices - Spicy Baking Blend OR a mix of the following
1 tsp ground ginger
½ tsp ground cardamom
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
1 tsp cinnamon
1 tsp unsweetened cocoa powder (optional, for deeper color)
½ tsp fine sea salt
½ cup (100 g) dark brown sugar, packed
¼ cup (50 g) granulated sugar
3 large eggs, room temp
¼ cup (60 ml) vegetable oil (or melted butter)
2 tbsp pure maple syrup
1 tsp pure vanilla extract
Optional: ½ cup (60 g) chopped nuts (pecans, almonds) or crystallized ginger pieces
Optional for dipping: 4 oz (115 g) white chocolate, melted
Preparation
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
Dry mix: In a medium bowl, whisk together flour, baking powder, all spices, cocoa powder (if using), and salt.
Wet mix: In a large bowl, whisk eggs, dark brown sugar, granulated sugar, oil, maple syrup, and vanilla until smooth.
Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or crystallized ginger if using.
Shape: Divide dough in half. On the parchment-lined sheet, shape each half into a log about 10" (25 cm) long x 3" (7.5 cm) wide. Flatten tops slightly.
First bake: Bake for 25 minutes, until set and slightly firm to the touch.
Cool & slice: Let logs cool for 10 minutes, then slice diagonally into ¾" (2 cm) slices using a serrated knife.
Second bake: Arrange slices cut-side down on the baking sheet. Bake for 7–8 minutes per side until crisp and golden.
Cool & decorate: Cool completely before drizzling or dipping one end in melted white chocolate if desired.
For maple gingerbread biscotti, storage is nice and generous because they’re baked twice:
Room temperature: Store in an airtight container for up to 2 weeks.
Freezer: Store in a freezer-safe container or bag for up to 3 months. Thaw uncovered at room temperature to keep them crisp.
If glazed or dipped: Biscotti with chocolate or icing should be stored in a single layer or between parchment sheets to prevent sticking. The shelf life will be closer to 7–10 days at room temp before the glaze starts softening.
Tip: If they ever lose their crunch, pop them in a 300°F (150°C) oven for 5–7 minutes to crisp them back up.