Almond Ginger Biscotti

“From Everyday Food October 2005. Allow extra time for cooling.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.
  3. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).
  4. Transfer dough to a lightly floured work surface; knead until smooth.
  5. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide.
  6. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
  7. 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.
  8. Using a serrated knife, thinly slice the logs 1/4 inch thick.
  9. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.
  10. Cool completely before serving or storing.

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