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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

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 Add a comment

  • 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!
  • 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.
  • 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!