Homemade Gingerbread Biscotti Recipe

Gingerbread Biscotti – double-dipping holiday cheer

Homemade biscotti - gingerbread of course for the holiday season - is easier than you think, and a holiday plate is sure to impress your friends, especially when you tell them you baked them in the sun.

Biscotti requires two trips to the oven, so you’ll be giving a Christmas gift to the planet as well, when you bake without consuming a drop of fossil fuel.

The perfect pairing?  A steaming mug of chai tea for dunking. 



  • 1 ½ c all purpose flour
  • 1 teaspoon baking powder
  • ½ tablespoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1/8 teaspoon ground cloves
  • ½ cup sugar
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract


Place your Solavore Sport, with reflector if you have one, in the sun to preheat.

Line a baking sheet (Good Cook’s 9” x 13” cookie sheet fits perfectly) with parchment paper.

In a large bowl, combine flour, baking powder, ginger, cinnamon, salt, and cloves.

In a medium bowl, whisk together sugar, butter, egg, molasses, vanilla, and 1 tablespoon water.  Stir into flour mixture until a stiff dough comes together.

Shape into an 8” x 2” log.  Place on a baking sheet and press or roll to flatten slightly.  Sprinkle with 1 tablespoon raw sugar.

Place in your Solavore Sport as shown, 

solar over dessert recipe.jpg

Bake approximately 60 minutes with a 200º oven (less time if hotter, longer if cooler).

Remove from oven and let cool until it can be handled, then transfer to a cutting board and cut into ½” slices.

Lay slices on baking sheet and bake another 20 minutes.  Flip slices and bake another 10 minutes more.

Cool completely on a rack.

Gingerbread Biscotti recipe.jpg
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