Ginger Almond Biscotti

These ginger almond biscotti boast ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.

Ginger Almond Biscotti Recipe



  • 3/4 cup sugar
  • 1/2 cup butter
  • 1/2 cup molasses
  • 3 large eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon and nutmeg
  • 1/2 teaspoon each ground cloves and all spice
  • 1/4 cup minced fresh ginger
  • 1 cup blanched almonds (okay to use just raw almonds)


1 Bake almonds 10 minutes at 350°F, let cool, then roughly chop.

2 Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger.

3 Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.)

4 Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.

5 On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container.

Dip in wine after dinner (classical Italian fashion) or coffee, tea, or hot cocoa.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Many thanks to Nicky and Elise Targ for this great recipe!

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 14 Comments

  • Carolyn

    Your biscotti sound the perfect accompaniament for rich coffee and conversation. Delicious!

  • Ned Voelker

    This recipe did not work for me. It would work better with olive oil instead of butter, and no eggs. It also needs about a teaspoon of almond extract, in my opinion.

  • Anonymous

    Great recipe. Almost ate them all myself in only 3 days. If you like pumpkin pie or gingerbread you’ll love this.

  • Linda

    Hi, this looks very good. Do you think it would work well with macadamia nuts instead of almonds. If anyone is familar with the Gingerbread Macadamia Nut Biscotti that Starbuck’s has during the holidays.

    Might work. If you try it, please let us know how it turns out. ~Elise

View More Comments / Leave a Comment