Cranberry & Rosemary Gingerbread Biscotti

These cranberry & rosemary gingerbread biscotti cookies are so delicious and have the perfect crunchy consistency (they won’t break your teeth). The dried cranberries and candied ginger pieces add a richness and chewiness that balances nicely with the crunchy molasses-based biscotti. Dipped in vegan chocolate and decorated with more cranberries, ginger, and rosemary, these are so beautiful and taste amazing with a nice cup of tea or coffee.

If you’re a molasses fan then check out my Old Fashioned Molasses Gingerbread Cookies – I’m sure you’ll love them! Also, if you happen to try any of my recipes then please tag me on Instagram with #ohhotcakes & @ohhotcakes. I would love to see your creations and remakes!

Cranberry & Rosemary Gingerbread Biscotti Cranberry & Rosemary Gingerbread Biscotti Cranberry & Rosemary Gingerbread Biscotti

Cranberry & Rosemary Gingerbread Biscotti

Print Recipe
Serves: 10 Cooking Time: 1.5 hours


  • 1/4 cup almond milk
  • 1/4 cup cane sugar
  • 3 tbsp peanut butter
  • 1 tbsp flax meal
  • 1 tbsp blackstrap molasses
  • 1 tsp olive oil
  • 1 tsp vanilla flavoring
  • 1 cup all-purpose flour
  • 1 tsp ginger powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp dried cranberries
  • 3 tbsp chopped candied ginger
  • 3 tbsp chopped rosemary



Preheat the oven to 350f.


Mix the almond milk, molasses and flax seeds in a medium bowl. Wait for a few minutes until the mixture becomes thicker (the flax seeds will create a gel-like consistency). Add the sugar, peanut butter, olive oil, and vanilla extract. Mix everything until completely incorporated.


In another bowl, stir all of the dry ingredients together and then add the wet molasses mixture. Mix until you have a dough. Add the dried cranberries, candied ginger, and chopped rosemary. Knead with your hands inside the bowl.


Shape into a log and then flatten so that the height of the dough is approximately 1.5 inches. Place on a parchment-lined baking sheet and bake for 25 minutes. The biscotti should be set but not browned.


Cool for 20 minutes before cutting into 1/2 inch slices with a serrated knife. Place each piece on its side and then bake again at 300f for another 20 minutes.


Cool completely before dipping in melted chocolate and adding additional chopped dried cranberries and candied ginger.

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