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Almond-Ginger Biscotti
Recipe Summary
prep: 30 mins
total: 3 hrs 30 mins
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
2 cups all-purpose flour, spooned and leveled, plus more for dusting
3/4 cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated (about 2 lemons) lemon zest
1/4 teaspoon salt
1 1/2 cups unblanched, whole almonds
1/4 cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract
Gallery
Almond-Ginger Biscotti
Recipe Summary
prep: 30 mins
total: 3 hrs 30 mins
Yield: Makes 3 dozen
Gallery
Almond-Ginger Biscotti
Almond-Ginger Biscotti
Almond-Ginger Biscotti
Recipe Summary
prep: 30 mins
total: 3 hrs 30 mins
Yield: Makes 3 dozen
Recipe Summary
prep: 30 mins
total: 3 hrs 30 mins
Yield: Makes 3 dozen
prep: 30 mins
total: 3 hrs 30 mins
prep:
30 mins
total:
3 hrs 30 mins
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 2 cups all-purpose flour, spooned and leveled, plus more for dusting
- 3/4 cup sugar, plus 1 teaspoon for dusting
- 2 teaspoons baking powder
- 2 tablespoons grated (about 2 lemons) lemon zest
- 1/4 teaspoon salt
- 1 1/2 cups unblanched, whole almonds
- 1/4 cup chopped crystallized ginger
- 3 large eggs
- 2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.
In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)
Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.
Reviews (7)
Add Rating & Review
125 Ratings
5 star values:
13
4 star values:
24
3 star values:
50
2 star values:
30
1 star values:
8
Reviews (7)
Add Rating & Review
125 Ratings
5 star values:
13
4 star values:
24
3 star values:
50
2 star values:
30
1 star values:
8
Add Rating & Review
125 Ratings
5 star values:
13
4 star values:
24
3 star values:
50
2 star values:
30
1 star values:
8
125 Ratings
5 star values:
13
4 star values:
24
3 star values:
50
2 star values:
30
1 star values:
8
125 Ratings
5 star values:
13
4 star values:
24
3 star values:
50
2 star values:
30
1 star values:
8
- 5 star values:
- 13
- 4 star values:
- 24
- 3 star values:
- 50
- 2 star values:
- 30
- 1 star values:
- 8
Martha Stewart Member
Rating: 5.0 stars
01/19/2020
We love the biscotti without flavor tweaks! I have been using this recipe several years and we love it for snacks. My husband was diagnosed with cancer one year ago and this recipe with the ginger is excellent for chemo sickness. I cook it 20 minutes instead of 30. I have a convection oven so that may be the reason the baking change is necessary. I have noticed most older recipes need lower heat or less baking time than stated. Thanks Martha for your awesome recipes. Many blessings.
Martha Stewart Member
Rating: Unrated
07/14/2016
Great recipe tho' I did tweak it a bit...2 eggs instead of 3 made it less sticky (I find with biscotti the ratio 1 egg to 1 cup flour works best) plus I used that idea to grind up 1/2 the almonds(which I toasted, love the flavor of toasted nuts in baked goods) and threw that in with the dry ingredients..For more ginger flavor (fav flavor in our house!) I threw in a tsp of ground ginger, tho' a 1/2 might do and 1/2 cup diced crystallized ginger. Threw in dried cherries too..yum!
Martha Stewart Member
Rating: 2 stars
11/19/2015
As someone else posted, the batter was somewhat wet.. As I was in no rush to bake, I left in fridge for two days and it hardened up and I baked as instructed. I certainly would double up on the ginger. While this was a good biscotti, I didn't find it had the wow factor. On my next go round, I will use slightly less of the lemon zest and perhaps add some candid apricot or cranberries for color, make it a little bit sweeter and add texture.
Martha Stewart Member
Rating: Unrated
08/30/2009
Add some mini chocxo chips and really lovely change-up. Quite a a good recipe
Martha Stewart Member
Rating: Unrated
03/31/2009
Any idea how long the dough can freeze?
Martha Stewart Member
Rating: Unrated
12/22/2008
added double the ginger as per other comments. the recipe turned out well but was very wet with the amount of flour recommended. did anyone else have this problem?
Martha Stewart Member
Rating: Unrated
09/26/2008
Very successful first time biscotti. I doubled the ginger. A big hit!
Martha Stewart Member
Rating: Unrated
11/27/2007
This is a great cookie. I personally doubled the ginger. I like it a bit stronger!
Martha Stewart Member
Rating: 5.0 stars
01/19/2020
We love the biscotti without flavor tweaks! I have been using this recipe several years and we love it for snacks. My husband was diagnosed with cancer one year ago and this recipe with the ginger is excellent for chemo sickness. I cook it 20 minutes instead of 30. I have a convection oven so that may be the reason the baking change is necessary. I have noticed most older recipes need lower heat or less baking time than stated. Thanks Martha for your awesome recipes. Many blessings.
Rating: 5.0 stars
Rating: Unrated
07/14/2016
Great recipe tho' I did tweak it a bit...2 eggs instead of 3 made it less sticky (I find with biscotti the ratio 1 egg to 1 cup flour works best) plus I used that idea to grind up 1/2 the almonds(which I toasted, love the flavor of toasted nuts in baked goods) and threw that in with the dry ingredients..For more ginger flavor (fav flavor in our house!) I threw in a tsp of ground ginger, tho' a 1/2 might do and 1/2 cup diced crystallized ginger. Threw in dried cherries too..yum!
Rating: Unrated
Rating: 2 stars
11/19/2015
As someone else posted, the batter was somewhat wet.. As I was in no rush to bake, I left in fridge for two days and it hardened up and I baked as instructed. I certainly would double up on the ginger. While this was a good biscotti, I didn't find it had the wow factor. On my next go round, I will use slightly less of the lemon zest and perhaps add some candid apricot or cranberries for color, make it a little bit sweeter and add texture.
Rating: 2 stars
Rating: Unrated
08/30/2009
Add some mini chocxo chips and really lovely change-up. Quite a a good recipe
Rating: Unrated
03/31/2009
Any idea how long the dough can freeze?
Rating: Unrated
12/22/2008
added double the ginger as per other comments. the recipe turned out well but was very wet with the amount of flour recommended. did anyone else have this problem?
Rating: Unrated
09/26/2008
Very successful first time biscotti. I doubled the ginger. A big hit!
Rating: Unrated
11/27/2007
This is a great cookie. I personally doubled the ginger. I like it a bit stronger!
All Reviews for Almond-Ginger Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond-Ginger Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
