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

Fresh ginger delivers a bit of spice to this traditional Italian cookie. Gingerbread Biscotti are perfect with a warm cup of joe, spiced cider, or hot chocolate.

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.

Ratings & Reviews

joanpol's Review

December 21, 2012
This is a delicious recipe! I've made it twice and both times I had the same problem slburton3 had (the centers of the loaves were still soft after the first bake) but I figured out that after the first bake, if they completely cool, they're easier to slice. If this happens to you, slice each biscotti only 1/4", not 1/2" thick because it will rise during the second bake and almost double. I, too, prefer either sliced almonds or chopped whole almonds; whole almonds make the biscotti too difficult to slice and bite. I didn't have time to dip in the white chocolate either time I made them but it wasn't missed. I'll hopefully do that the next time around. This recipe has become one of our absolute favorites!

edemarco's Review

December 09, 2012
I made these this afternoon after seeing the recipe and thinking that ginger biscotti would be a nice accompaniment to a pumpkin flan I'd made; I wasn't wrong! I was out of crystallized ginger but I added about 2 teaspoons of fresh grated ginger which lent a subtle "zing" to the overall flavor without being overpowering. I also used sliced almonds as opposed to whole almonds which I personally prefer. I didn't have time to dip the biscotti in white chocolate but it was not missed by the friends I shared them with! This recipe is definitely a keeper!

atlfan84's Review

December 31, 2012

Reuscher2010's Review

December 17, 2012
Delicious.... So glad I tried this one. Flavor is perfect especially with the addition of the white chocolate. Rather than dipping I drizzled the chocolate instead. Very nice presentation for giving!

dawnvb's Review

December 16, 2012
Made this recipe today and all seemed well, but while baking they flattened like cookies! So bummed. Not sure what happened. Read over the ingredients and I didn't omit anything...

slburton3's Review

December 14, 2011
Good flavor; I thought the crystallized ginger would be overwhelming but it's not. I don't think I baked it long enough during the first baking (centers still soft), so it was difficult to slice the loaves without having the pieces break in half. That's not the end of the world, though. I will be making more, as I've already packed up most of this batch into gifts!

FinFan's Review

December 11, 2011
Tried these for a neighborhood cookie swap. They were great! Wonderful ginger taste without the molasses that usually overwhlems other gingerbread treats. Sends a cup of coffee to a whole new level. I am making 6 more batches for a cookie swap later this week! The only change I will make next time is slivered almonds as the whole almonds made the biscotti come apart more easily when cutting.