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 are almost like gingersnaps in their crispiness and flavor! Fresh grated ginger goes into the batter, as well as toasted almonds and the usual suspects of fall spices—cinnamon, nutmeg, cloves, and allspice.

There are two camps of people when it comes to biscotti—those that like their biscotti super crispy and crunchy so the cookies hold up and are still crisp when dunked into coffee, and those that would prefer not to break their teeth biting into one and want their cookie to be a little more forgiving.

Ginger Almond Biscotti

Which camp do you fall in? Super crunchy coffee dipper? Or cakey enough to safely eat on their own?

I’m sort of in-between. A biscotti should be crunchy, right? But it shouldn’t be so hard that it hurts.

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Crispy or Soft?

The good news is that you as a baker can have a say in how you would like your biscotti to be. Biscotti are twice baked cookies. The cookie dough is first baked shaped as a flattened log. Then you cut it with a serrated knife into smaller individual cookies and bake those a second time.

If you want softer cookies, just don’t bake them as long the second bake. If you want crisper cookies, bake them the second bake until they are well browned and crispy.

Biscotti can either have butter or oil in the dough or not. Leaving out the fat will make for a much crispier cookie, but unless you are dunking them into liquid (coffee, tea, milk, wine), they might be a little hard and dry to eat.

These biscotti include a full stick of butter, contributing to both the flavor and the texture.

The best way to store biscotti

  • Let the cookies cool down completely before storing them, and then put them in a sealed bag or cookie tin. If they are still warm when you seal them, they’ll soften up and loose their crispness. If this happens, just reheat them in a 300°F oven for 5 minutes.
  • To freeze biscotti, let the cool down all the way, and place them in an air-tight freezer bag. Freeze for up to 30 days. To use, defrost and then crisp up in a 300°F oven for 5 to 10 minutes.

More Cookies to Serve with Coffee!

Many thanks to my friends Nicky and Elise Targ for sharing this recipe with me decades ago! It was one of their favorites and is now one of mine.

Ginger Almond Biscotti Recipe

  • Prep time: 30 minutes
  • Cook time: 50 minutes
  • Chilling the dough time: 1 hour
  • Yield: Makes about 36 biscotti


  • 1 cup blanched slivered almonds
  • 3/4 cup (170 g) sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup molasses (NOT blackstrap molasses, it's too bitter)
  • 3 large eggs
  • 1/4 cup minced fresh ginger
  • 3 cups (400 g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon and nutmeg
  • 1/2 teaspoon each ground cloves and allspice


1 Bake the almonds: Spread the almonds out on a sheet pan and bake them at 350°F for 10 minutes. Let cool, then roughly chop.

2 Make the biscotti dough base: Beat together the sugar and butter until light and fluffy (about 3 to 4 minutes). Add the molasses and beat a minute more.

Add eggs one at a time, beating for 1 minute after each addition. Mix in the minced ginger.

3 Mix in the dry ingredients and the almonds: Whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves and allspice.

Add the flour mixture into the butter and eggs mixture, one third at a time. Stir in the almonds.

4 Refrigerate the dough for 1 hour.

5 Shape into long rectangles: Turn the dough out onto a well-floured board, and divide in half. With floured hands, shape into long rectangles about 10-12 inches long, 2 1/2 inches wide and 1/2 inch high. Transfer to a parchment or silicone lined baking sheet.

6 Bake: Bake at 350°F 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.

7 Cut diagonally: Transfer the rectangles to a cutting board. Using a serrated bread knife, cut the rectangles on the diagonal into 1/2-inch-thick slices.

8 Bake again: Return pieces cut side down to baking sheet. Re-bake 15-18 minutes, turning the biscotti over half way through baking.

Cool on wire rack. Store in airtight container.

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. 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. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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14 Comments / Reviews

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Did you make it? Rate it!

  1. charlene

    Can i let the dough refrigerate overnight before baking?

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  2. Anne

    One tip about cutting biscotti that I found on the King Arthur Flour recipe site. After the first bake, wet your hands (or a brush) and heavily moisten the logs. Let sit 5-10 minutes and then cut. It really makes slicing easier. then go on to the second bake. I avoid that as I like what they call “American” biscotti – not as damaging to the teeth. They still last for weeks.

    Show Replies (1)
  3. 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 :-))

  4. 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!!

    Show Replies (1)
  5. 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.


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