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

Ingredients

  • 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)

Method

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.

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

11 Comments

  1. Zarah Maria

    What a lot of nice spices! And how cool is it to have ginger in your own garden?! I used to bake biscottis for my boyfriend’s restaurant and got almost sick just thinking about them – but these sound really great, the spices taking everything in a completely different direction from what I’m used to with my standard recipe – maybe I can go back to biscotti baking with these?

    Thank you for making this your first participation in SHF – hope to see you in the next ones as well!
    Zarah

  2. Jennifer

    Elise! I have been looking for a spicy-type of biscotti! This recipe sounds absolutely wonderful. Very holiday-esque, too, which I love. Thanks so much for sharing this with us and for participating in this month’s edition of Sugar High Fridays!

  3. 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.

  4. Anonymous

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

  5. 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

  6. Paris

    WOW! This recipe is great and the biscotti turned out amazingly epic! So delicious! I honestly couldn’t stop eating these things. I had to work around the recipe a bit, seeing as there were some things that weren’t available at the time I made these. I omitted the all-spice since I had none and just added more of each of the other spices, approximately 1/4 of a teaspoon to a whole teaspoon more depending on the type of flavor I wanted to get. I added ground ginger along with the minced fresh ginger. The flavor wasn’t too strong at all.
    I also didn’t have molasses, so I substituted the half cup of it with equal parts of honey and brown sugar, so 1/4 cup of each.

    It still turned out really delicious. When I get the chance, I’ll try to make this exactly like the recipe. Either way, these were soooo good! Thanks for sharing this!

  7. cuppy

    This was my first time making biscotti, and I had high expectations going in. Elise, you met and exceeded those expectations; this is a GREAT recipe, with wonderful instructions.

    Thank you SO much!!!

  8. Stephanie

    My mom and I made these today. They are great! We had so much fun cooking together, and then we ate them over coffee afterward. When we make them in the future, I don’t think we’ll chop the almonds so finely. I like finding chunks of almonds in there!
    Thank you for this wonderful website and all the great recipes. I love it all and I’m so happy to have found it! Thanks again! :o)

  9. Cheryl Ross

    These were fantastic! The only thing that I changed was to toast the almonds in a pan & since it was late in the day when I made these, I put the dough in the fridge overnight.
    Since I had the mixer out & pan for toasting, I decided to go ahead & toast some coconut & make the Coconut Tuiles in the meantime.
    I did have a lot of scrap when I cut the logs for the 2nd bake. Even though I used a serated knife, the ends wanted to crumble. I just collected these bits, put them in a container & will use them as topping for ice cream & yogurt.

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.