Ginger Almond Biscotti


Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.

Photography Credit: Elise Bauer

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 Ginger Almond Biscotti on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. A blogging pioneer, Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. In 2012 Elise was named "one of America's 50 Most Powerful People in Food" by The Daily Meal. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University. She lives in Carmichael, California.

More from Elise

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

12 Comments / Reviews

No ImageGinger Almond Biscotti

Did you make it? Rate it!

  • Lorette

    What temp should the oven be please?

  • Maggie daly

    Hi Elise! Maybe somebody else will see this post and give us an answer!! :-)) thanks for getting back to me so soon I didn’t expect an answer that quickly!! I will try it out with ground ginger, maybe a teaspoon and let you know how they turn out :-))

  • Maggie Daly

    Hello Elise! Can I use ground ginger instead of fresh? Next time I will buy fresh and freeze it!! :-)) oh yes and if I can use ground ginger how much do I need to put in please? I am really enjoying your recipes they are always turning out perfect!!

  • 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.

  • 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)

View More
Ginger Almond Biscotti