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Almond-Ginger Biscotti

This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.

  • Prep:
  • Total Time:
  • Yield: Makes 3 dozen
Almond-Ginger Biscotti

Source: Everyday Food, October 2005


  • 2 cups all-purpose flour, spooned and leveled, plus more for dusting
  • 3/4 cup sugar, plus 1 teaspoon for dusting
  • 2 teaspoons baking powder
  • 2 tablespoons grated (about 2 lemons) lemon zest
  • 1/4 teaspoon salt
  • 1 1/2 cups unblanched, whole almonds
  • 1/4 cup chopped crystallized ginger
  • 3 large eggs
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.

  2. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)

  3. Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.

  4. Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.

  5. Using a serrated knife, thinly slice the logs crosswise,1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

Reviews (5)

  • gerriellen 30 Aug, 2009

    Add some mini chocxo chips and really lovely change-up. Quite a a good recipe

  • cinottis 31 Mar, 2009

    Any idea how long the dough can freeze?

  • kaypoon 22 Dec, 2008

    added double the ginger as per other comments. the recipe turned out well but was very wet with the amount of flour recommended. did anyone else have this problem?

  • newlilymom 26 Sep, 2008

    Very successful first time biscotti. I doubled the ginger. A big hit!

  • deforce 27 Nov, 2007

    This is a great cookie. I personally doubled the ginger. I like it a bit stronger!

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