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Prep Time
22 Mins
Bake Time
35 Mins
Cool Time
10 Mins
Yield
Makes about 2 1/2 dozen
Photo: Jim Franco; Styling: Rebecca Donnelly

How to Make It

Step 1

Preheat oven to 375°. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well. Beat in eggs.

Step 2

Combine flour and next 5 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds and crystallized ginger.

Step 3

Divide dough in half. Using floured hands, shape each portion into a log 3 inches wide and 1 inch high. Place on a lightly greased cookie sheet.

Step 4

Bake 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch. Reduce oven temperature to 325°.

Step 5

Cut each log crosswise into 1/2-inch slices with a serrated knife. Place slices on ungreased cookie sheets.

Step 6

Bake 7 minutes; turn cookies over, and bake 7 more minutes. Cool completely on wire racks.

Step 7

Dip ends of biscotti in melted white chocolate. Place biscotti on wax paper until chocolate hardens.

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