Ginger Almond Biscotti

ginger Biscotti

This is the last weekend before Christmas, and I am totally snowed in like most other people along the entire East Coast. So instead of usual stressful last-minute Christmas shopping, I am relaxing at home, enjoying the record-breaking snow the best way I know how – staying inside and baking.

Biscotti definitely is my favorite type of cookie. Although I bake biscotti year around, it has certainly become a sort of holiday tradition for me. With a few basics I have learned by trying out many different recipes over the years, the possibilities are endless. You can simply add nuts, chocolate, or dried fruits for a variety of flavors. I generally use the same amounts/proportions of major ingredients such as flour (2 1/4 cups), eggs (2), butter (3/4 stick/6 TB), and sugar (3/4 cup). For crunchy biscotti (my preference), I skip butter and use 3 eggs instead. With these proportions, my dough is rarely sticky or dry.

Today, I decided to make ginger biscotti – ginger is another great holiday flavor. For this recipe, I used whole wheat flour in part. Besides obviously being healthier, the whole wheat makes biscotti more rustic, which I think goes well with ginger flavor. These turned out to be incredibly flavorful and crunchy! They’re not too sweet or overly gingery. The combination of crystallized ginger and crunchy almonds is really a winner.

3 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
2 teaspoons fresh ginger grated (or 1 1/2 teaspoons ground ginger)

1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

1 cup whole almonds
1/3 cup chopped crystallized ginger (lightly flour to keep it from sticking)

Preheat oven to 350.

Whisk together eggs, vanilla extract, lemon zest, and fresh ginger grated in a bowl. (If using ground ginger, mix in with dry ingredients.)

Combine flour, sugar, baking powder, salt, and ground cinnamon and mix well. Stir in almonds and crystallized ginger. Add the egg mixture and incorporate everything just until dough is loosely formed.

Turn dough out onto a lightly floured surface and divide in half. With the hands floured or wet, shape each half into a 10 x 2 1/2-inch log, about 1 inch high. Make sure the top is flat and smooth. Bake for 30 – 35 minutes, until firm and lightly golden.

Completely cool the logs on a rack (at least for 30 minutes) to keep it from crumbling when slicing.
Reduce the oven temperature to 325.

Carefully transfer the logs to a cutting board. Using a serrated knife, gently cut the logs diagonally into 1/4-inch-thick slices. Lay slices on a baking sheet and bake for about 8 minutes per side, total 16 minutes. Transfer to a rack and cool completely.

Store them in an airtight container.

Leave a Comment



  1. butterfingers says:
    Hi Hyosun Ro,
    I made this yesterday. It turned out well. Love the crunch, the right amount of sweetness, the fragrant and the lack of butter. This is a easy to follow recipe. Thank you.
  2. Hi Ms. Ro, I have a korean snow wheat flour that I accidentally bought at an asian grocery mistook it for whole wheat flour. Can I use it just like all-purpose flour?