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Almond-Ginger Biscotti

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

Source: Everyday Food, October 2005
Total Time Prep Yield

Ingredients

Directions

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How would you rate this recipe?
125
  • mamajlybean
    14 JUL, 2016
    Great recipe tho' I did tweak it a bit...2 eggs instead of 3 made it less sticky (I find with biscotti the ratio 1 egg to 1 cup flour works best) plus I used that idea to grind up 1/2 the almonds(which I toasted, love the flavor of toasted nuts in baked goods) and threw that in with the dry ingredients..For more ginger flavor (fav flavor in our house!) I threw in a tsp of ground ginger, tho' a 1/2 might do and 1/2 cup diced crystallized ginger. Threw in dried cherries too..yum!
    Reply
  • MS10225602
    19 NOV, 2015
    As someone else posted, the batter was somewhat wet.. As I was in no rush to bake, I left in fridge for two days and it hardened up and I baked as instructed. I certainly would double up on the ginger. While this was a good biscotti, I didn't find it had the wow factor. On my next go round, I will use slightly less of the lemon zest and perhaps add some candid apricot or cranberries for color, make it a little bit sweeter and add texture.
    Reply
  • gerriellen
    30 AUG, 2009
    Add some mini chocxo chips and really lovely change-up. Quite a a good recipe
    Reply
  • cinottis
    31 MAR, 2009
    Any idea how long the dough can freeze?
    Reply
  • 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?
    Reply
  • newlilymom
    26 SEP, 2008
    Very successful first time biscotti. I doubled the ginger. A big hit!
    Reply
  • deforce
    27 NOV, 2007
    This is a great cookie. I personally doubled the ginger. I like it a bit stronger!
    Reply

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