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.

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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!!

    • Elise Bauer

      Hi Maggie, great question! I haven’t made this recipe with ground ginger so don’t know what to tell you.

  • 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)


  • 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!!!


  • 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!

  • 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

  • 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.