Gingerbread Biscotti Zoom

Gingerbread Biscotti Recipe

Makes: Makes about 18 biscotti.
Skill Level:

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Step 1

Preheat oven to 350°F. Line cookie sheet with parchment paper.

Step 2

In medium bowl, combine flour, sugar, baking powder and salt; mix well. Chop 1/2 cup Candy Melts candy; reserve remaining.

Step 3

In large bowl, beat eggs, butter and vanilla with electric mixer until well combined. With electric mixer on low speed, add flour mixture to egg mixture 1 cup at a time, scraping bottom and sides of bowl as needed; mix until just combined. Beat in 1/2 cup chopped Candy Melts candy and hazelnuts. On lightly floured surface, pat into a 12 in. x 4 in. log; place in middle of prepared cookie sheet.

Step 4

Bake 25 to 28 minutes or until firm to the touch. Cool log 30 minutes on cookie sheet. Slice into 1/2 in. thick pieces with serrated knife. Place slices cut side up on cookie sheet. Reduce oven temperature to 300°F. Bake cut biscotti 10 minutes; flip biscotti and bake an additional 10 minutes or until firm. Cool completely on cookie sheet.

Step 5

Melt remaining Candy Melts candy according to package instructions. Dip bottoms of biscotti in melted candy. Place on parchment-lined cookie sheet until set, 5-10 minutes.

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1 package (10 ounces) Limited Edition Gingerbread Candy Melts® Candy (, divided)



all-purpose flour

1 1/2 cups all-purpose flour

granulated sugar

1/3 cup granulated sugar

baking powder

1 1/2 teaspoons baking powder


1/4 teaspoon salt

eggs, lightly beaten

2 eggs, lightly beaten

butter, melted

1/4 cup (1/2 stick) butter, melted

toasted chopped hazelnuts

1/2 cup toasted chopped hazelnuts




14 x 20 in. Jumbo Aluminum Cookie Sheet

14 x 20 in. Jumbo Aluminum Cookie Sheet

medium bowl

medium bowl

large bowl

large bowl

Rubber Spatula

Rubber Spatula

Serrated knife

Serrated knife

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