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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 :-))
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!!
Hi Maggie, great question! I haven’t made this recipe with ground ginger so don’t know what to tell you.
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.
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)
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!!!
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!
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
Great recipe. Almost ate them all myself in only 3 days. If you like pumpkin pie or gingerbread you’ll love this.
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.