Gingerbread Butterscotch Biscotti recipe on
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Food Bliss: Gingerbread Butterscotch Biscotti

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2
Author: Marlynn Schotland, Urban Bliss Life


  • 1-1/4 cup all-purpose flour
  • 1-1/4 cup wheat flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 egg white
  • 1/4 cup molasses
  • 3 tablespoons melted butter
  • 1/2 cup butterscotch chips


  • Preheat oven to 350 degrees.
  • In a large bowl, mix all dry ingredients (flour through salt).
  • In another bowl or stand mixer, beat eggs, egg white, molasses and melted butter.
  • Gradually add the dry ingredients to the wet ingredients until well blended.
  • Stir in butterscotch chips until just incorporated. Do not over-mix! Your dough should look like this:
  • Separate dough and form two logs of biscotti about 12" long and 1/2" thick.
  • Place on cookie sheet with parchment paper and bake at 350 degrees for 20-22 minutes.
  • Remove from oven and let cool slightly, then transfer to a cutting board and use a serrated knife to slice biscotti cookies. Return sliced cookies to the cookie sheet with parchment paper.
  • Return to oven and bake at 300 degrees for 10-12 minutes.
  • Meanwhile, in one small bowl, melt 8 ounces of white chocolate in the microwave. Then melt 1/2 cup butterscotch chips.
  • When biscotti cookies are done baking, remove from the oven and let cool at room temperature for a couple of minutes. Then dip one side of each biscotti into the melted white chocolate and place on wax or parchment paper to set. Once the white chocolate is set, drizzle the melted butterscotch over each biscotti.