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!
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!
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!
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.
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