• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
1 hour 25 minutes
4.67 from 6 votes
17 Comments

English Toffee Gingerbread Biscotti

Jump to RecipePrint RecipeJump to Video
  • 255
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

These English Toffee Gingerbread Biscotti are spiced up with lots of ginger, all spice and loaded with pistachios and currants, then dipped in English Toffee! Perfect for your morning cup of joe!

a tin filled with biscotti dipped in toffee

So let’s talk biscotti, shall we? Ever make them? I know you’ve had them, they’re perfect with your morning cup of joe.

But I’m pretty certain you’ve never had ones like these. I’ve packed these little biscottis full of molasses, ginger, allspice, sweet dried currants, and crunchy creamy pistachios. All of that goodness is then dipped in luxurious melted English toffee, can you say delicious?

But ever wonder how they’re made and how they get to be so hard and chewy yet perfectly crunchy? The secret is that you bake them twice, which is what the name biscotti actually means, “twice-baked”. You shape the dough into 2 rectangles, bake them for 22 to 25 minutes, let them cool, cut them then bake them again for a few minutes and voila! They really are super easy to make.

biscotti loaded with dried fruit and nuts freshly out of the oven on a cooling rack

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Sugar – Packed brown sugar and some plain granulated white sugar.
  • Butter – Unsalted butter as always, we want to control the sodium content of our biscotti.
  • Spices – Ground ginger and allspice – the key flavors of our treat today.
  • Molasses – Molasses is key for ensuring our dough sticks together properly, it also will add lots of depth of flavor and some sweetness to our biscotti.
  • Flour – All purpose flour.
  • Fruit and nuts – Dried currants for sweetness and chew. We’re also using chopped pistachios. These are totally optional but life is short so why not?
  • Eggs – The binder in our ginger bread.
  • Baking powder – Since this isn’t yeasted we need to add some baking powder in order to achieve volume in our biscotti. We’re not using too much today as we want something that is still fairly dense.
  • Salt – All baked goods require a little seasoning to balance out all that sweetness.
  • English toffee – I found English toffee melts at Michael’s but they will probably also carry them in the baking aisle at your grocery store.

What Else Can I Use In My Biscotti?

You can use any type of nuts or dried fruit that you like best for this recipe. Alternatively, you can leave them out completely if you’d like. You can also add chocolate chips or coconut, just keep in mind the dominant flavors of all spice and ginger in our biscotti that we want to complement.

biscotti dipped in toffee on a cooling rack

How To Make English Toffee Gingerbread Biscotti

  1. Preheat your oven to 350 F degrees.
  2. Form the dough: In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined. Add the eggs and mix until well combined then add the molasses and continue mixing for another 30 seconds until well mixed. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants.
  3. Assemble: Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle that’s about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly.
  4. Bake: Place the logs onto a cookie sheet, making sure there’s a couple inches in between them. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly. Remove the baking sheet from the oven and let it cool for about 15 minutes.
  5. Reduce the oven temperature to 325 F degrees.
  6. Cut the biscotti: Transfer the logs to a cutting board and using a serrated knife slice them diagonally into 1/2 inch to 3/4 inch slices. Place the slices, cut-side down back onto the baking sheet.
  7. Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point. Transfer to a wire rack and cool completely.
  8. Melt the toffee: Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be melted and smooth, if it isn’t, place it in the microwave again for another 15 seconds if needed.
  9. Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti. Let them set at room temperature until the candy coating is firm.

Can’t Get Your Hands On English Toffee?

I found the English Toffee candy melts at Michael’s, but you can use chocolate chips instead, same technique, melt them in the microwave until smooth then dip the biscotti in it.

How To Make Your Own Allspice

If you can’t track any down in the spice aisle, there’s always options. You can mix your own quasi allspice blend by combined 1/2 teaspoon cinnamon and 1/2 teaspoon of ground cloves.

a tin filled with biscotti dipped in toffee beside 2 cups of coffee and christmas decorations

What To Serve With Gingerbread Biscotti

This cookie is made to be dunked, if you find it dry or too tough when totally dry I definitely recommend giving it a dip.

  • Coffee, especially lattes and cappuccinos
  • Black tea
  • Fortified wine like port

Storing Leftover Biscotti

To freeze, place biscotti in an airtight container and place in the freezer for up to 3 months. Take them out the day you’re ready to serve them, thaw them out on your kitchen counter for a couple hours then enjoy. I froze mine too, but I immediately pulled some out of the freezer to have with my coffee, so good luck with them lasting till Christmas.

Craving More Holiday Treats?

  • Lemon Shortbread Cookies
  • Copycat Bliss Bars
  • Gingerbread Loaf with Cream Cheese Icing
  • Christmas Morning Wife Saver
  • Walnut Roll
  • Lemon Shortbread Cookies
  • Gingerbread Loaf
  • Peanut Butter Blossoms
  • Gingerbread Cake

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

overhead shot of gingerbread biscottis in a basket

English Toffee Gingerbread Biscotti

4.67 from 6 votes
Prep: 45 mins
Cook: 40 mins
Total: 1 hr 25 mins
Author: Joanna Cismaru
Serves: 24
Print Pin Rate
These English Toffee Gingerbread Biscotti are spiced up with lots of ginger, all spice and loaded with pistachios and currants, then dipped in English Toffee! Perfect for your morning cup of joe!

Ingredients

  • 1/2 cup butter unsalted, softened, 1 stick
  • 1/2 cup sugar
  • 1/2 cup brown sugar firmly packed
  • 1 tablespoon ginger ground
  • 1 1/2 teaspoon allspice
  • 2 eggs
  • 3 tablespoon molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • pinch of salt
  • 1 cup pistachios roughly chopped
  • 1 cup dried currants
  • 10 ounce English toffee candy melts
US Customary – Metric

Instructions

  • Preheat your oven to 350 F degrees.
  • In a large bowl add the butter, sugar, brown sugar, ginger and allspice, then beat on medium until well combined. Add the eggs and mix until well combined. Add the molasses and continue mixing for another 30 seconds until well mixed. Add the flour, baking powder, salt and beat on low until well mixed. Stir in the pistachios and the currants.
  • Transfer the dough onto your work surface and divide the dough into two pieces. Shape each half into a rectangle that’s about 10 inches in length and about 4 to 5 inches in width. Flatten each piece slightly.
  • Place the logs onto a cookie sheet, making sure there’s a couple inches in between them. Bake for 22 to 25 minutes or until lightly browned around the edges and the tops are cracked slightly. Remove the baking sheet from the oven and let it cool for about 15 minutes.
  • Reduce the oven temperature to 325 F degrees.
  • Transfer the logs to a cutting board and using a serrated knife slice them diagonally into 1/2 inch to 3/4 inch slices. Place the slices, cut-side down back onto the baking sheet.
  • Bake for 9 more minutes, turn the cookies over and bake for another 7 minutes. The cookies should be crispy at this point. Transfer to a wire rack and cool completely.
  • Add the English toffee candy melts to a medium size bowl and microwave for 1 minute. Stir using a spatula, then place in the microwave for another 30 seconds. Stir again, it should be melted and smooth, if it isn’t, place it in the microwave again for another 15 seconds if needed.
  • Dip each biscotti cut side down in the English toffee, and lay back on the rack with the candy side up. Repeat with all the biscotti. Let them set at room temperature until the candy coating is firm.

Video

Recipe Notes

  1. You can use any type of nuts or dried fruit that you like best for this recipe. Alternatively, you can leave them out completely if you’d like.
  2. To freeze, place biscotti in an airtight container and place in the freezer for up to 3 months.
  3. I found the English Toffee candy melts at Michael’s, but you can use chocolate chips instead, same technique, melt them in the microwave until smooth then dip the biscotti in it.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 81gCalories: 200kcal (10%)Carbohydrates: 29g (10%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 4g (25%)Cholesterol: 23mg (8%)Sodium: 14mg (1%)Potassium: 209mg (6%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 165IU (3%)Vitamin C: 0.6mg (1%)Calcium: 43mg (4%)Iron: 1.3mg (7%)
Course:Dessert, Snack
Cuisine:Italian
Keyword:biscotti, christmas dessert
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 255

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

sparkling pomegranate elderflower cocktails with pomegranate floating in it
Previous Post
Pomegranate Elderflower Spritzers
a hand dipping a coconut shrimp into the spicy mango dipping sauce
Next Post
Coconut Shrimp with Spicy Mango Dipping Sauce

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Barbara Brady says

    December 13, 2020 at 10:11 am

    Would it make a difference to cut straight across instead of diagonal so they would be more uniform size?

    Reply
    • Joanna Cismaru says

      December 13, 2020 at 11:32 am

      Sure, you can do that!

      Reply
      • Barbara Brady says

        December 13, 2020 at 3:59 pm

        Thanks Jo, seemed like a dumb question but wanted to make sure. I am a real fan of both of your sites and all your recipes and videos. Thank you also for leaving the name of the recipe above the video while it is on.

  2. Kelly says

    October 28, 2018 at 9:33 am

    Not fond of currents, would cranberries make them odd tasting? I think I would just do the cookie without the toffee though

    Reply
    • Nicole Beaulieu says

      October 29, 2018 at 11:45 am

      You can do cranberries! They’re sour, of course, so you can chop them up and toss them with a bit of sugar if you’d like.

      Reply
  3. Colleen says

    December 29, 2016 at 11:44 am

    You forgot to mention adding the eggs in the recipe instructions..

    Reply
    • Joanna Cismaru says

      December 29, 2016 at 2:20 pm

      You’re right, thanks for catching that. Recipe has been updated.

      Reply
  4. Donnell Bayes says

    December 12, 2016 at 8:06 pm

    5 stars
    I have just started following your recipes. They are delicious and easy. My husband used to hate the experiment night, but with your recipes, no problem. Thanks.

    Reply
    • Joanna Cismaru says

      December 13, 2016 at 8:37 am

      Thank you so much, Donnell. Let me know what else you try, I’d love to hear about it.

      Reply
  5. Karen says

    December 12, 2016 at 5:52 pm

    5 stars
    I love the way these look! Two questions for you. Can I eliminate the currents? The second is where did you get the English Toffee Melts? I always love all your recipes and have made many of them. Thanks and have a wonderful holiday season.

    Reply
    • Joanna Cismaru says

      December 12, 2016 at 6:14 pm

      Hi Karen,
      Yes, you can definitely eliminate the currants or replace them with something else. I mentioned in the recipe notes regarding the English Toffee Melts, I found mine at Michael’s but you can use chocolate chips or white chocolate would be great, whatever you like and can find.

      Reply
  6. Tricia says

    December 12, 2016 at 2:47 pm

    Joanna,
    I was reading my Women’s World magazine I had tucked away for Sunday night after all my baking was done and I happened to come across a page of your recipes!!!! I was so pleasantly surprised and happy to see them in there. I don’t know if I missed the announcement about it but congratulations!
    I’m actually excited for more of your cookie recipes as my Dad told my Mom to “make something different this year, no tarts.” (Butter tarts with raisins are his favorite). I can’t wait to try these.

    Reply
    • Joanna Cismaru says

      December 12, 2016 at 2:56 pm

      Hi Tricia,
      Thank you so much! I haven’t seen the magazine yet, waiting for my copy, so I’m excited to see it. I haven’t made an announcement on that yet, I was waiting to receive my copy first. 🙂 Oh stick around for the 12 days of Tasty Treats, you won’t be disappointed, in the kitchen baking as we speak. And don’t forget to enter the contest to win the big Kitchenaid prize….coming soon, very soon. 🙂

      Reply
  7. Polly Taylor says

    December 12, 2016 at 12:54 pm

    4 stars
    Ive never seen Toffee Candy Melts. Where can they be purchased?

    Reply
    • Fenne Kieken says

      December 12, 2016 at 1:58 pm

      I found them at Michaels but you could dip them in chocolate or caramel that has been melted as well. It is mentioned in the recipe notes that we found it at Michaels

      Reply
  8. Sara @ Last Night's Feast says

    December 11, 2016 at 2:32 pm

    I think Santa would love these

    Reply
    • Fenne Kieken says

      December 11, 2016 at 2:50 pm

      HO HO HO…THANKS SARA!

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
lemon chicken made in the air fryer in a blue bowl.

Asian

overhead shot of a spoon taking a bite of italian meatball soup

Italian

freshly made pozole rojo in a dutch oven.

Mexican

mititei on a plate with mustard and french fries.

Romanian

a stack of roti wrapped in a clean kitchen towel.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!