Ginger Almond Biscotti Cookies recipe with ginger and toasted almonds along with cinnamon, nutmeg, cloves and all the spices. Perfect for dipping in coffee.
BE PICTURED IN; CHARACTERIZED IN:
These Ginger Almond Biscotti are almost gingerbread in their crunch and flavor! Freshly grated ginger makes its way into the batter, as does toasted almonds and the usual fall spice suspects — cinnamon, nutmeg, cloves, and allspice.
Which camp do you belong to? Super crispy coffee dipper? Or cakey enough to safely eat on their own?
I’m kind of in between. A biscotti should be crispy, right? But it shouldn’t be so hard that it hurts.
Crunchy or soft?
The good news is that as a baker, you have a say in how you want your cookies to look. Biscotti are twice baked cookies. The cookie dough is first baked in the shape of a flattened tree trunk. Then, using a serrated knife, cut it into smaller individual cookies and bake them a second time.
If you want softer cookies, just don’t bake them as long on the second bake. If you want crispier cookies, on the second bake, bake them until well browned and crispy.
These cookies contain a whole stick of butter, which adds both flavor and texture.
The best way to store biscotti
- Allow the cookies to cool completely before storing, and then place them in a sealed bag or cookie jar. If they are still warm when sealed, they will soften and lose their crispiness. If this happens, simply heat them in an oven at 300°F for 5 minutes.
- Freeze Cookies, allow to cool completely and place in an airtight freezer bag. Freeze up to 30 days. To use, thaw and then crisp in a 300°F oven for 5 to 10 minutes.
More cookies to serve with coffee!
- Pumpkin biscotti
- Cherry Pistachio Chocolate Biscotti
- gingersnap cookies
- amaretto biscuits
- cinnamon rolls
Thank you to my friends Nicky and Elise Targ for sharing this recipe with me decades ago! It was one of her favorites and is now one of mine.
Ginger Almond Biscotti
ingredients
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1 cup blanched slivered almonds
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3/4 cup (170g) sugar
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1/2 cup (1 stick) butter
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1/2 cup molasses (NOT blackstrap molasses, it’s too bitter)
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3 large eggs
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1/4 cup chopped fresh ginger
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3 cups (400 g) all-purpose flour
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1 teaspoon baking powder
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1 teaspoon of cinnamon and nutmeg
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1/2 teaspoon each ground cloves and allspice
method
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Bake Almonds:
Spread the almonds out on a baking sheet and bake at 350°F for 10 minutes. Allow to cool, then roughly chop.
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Prepare biscotti dough base:
Beat the sugar and butter until fluffy (about 3 to 4 minutes). Add the molasses and continue beating for a minute.
Add the eggs one at a time, beating for 1 minute after each addition. Mix in the chopped ginger.
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Mix in the dry ingredients and the almonds:
Whisk together the flour, baking powder, cinnamon, nutmeg, ground cloves, and allspice.
Add one third of the flour mixture to the butter and egg mixture. Stir in almonds.
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Chill the dough for 1 hour
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Shape into long rectangles:
Turn the dough out onto a well-floured board and cut in half. With floured hands, form long rectangles about 10-12 inches long, 2 1/2 inches wide, and 1/2 inch high. Place on a parchment or silicone lined baking sheet.
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Bake:
Bake at 350°F until golden and firm in the center, 25 to 30 minutes. Remove from the oven and let stand until cool enough to handle.
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Cut diagonally:
Transfer the rectangles to a cutting board. Using a serrated bread knife, cut the rectangles diagonally into 1/2 inch thick slices.
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Bake again:
Place the pieces cut-side down on the baking sheet. Bake for another 15-18 minutes, turning the cookies halfway through the baking time.
Cool on a wire rack. Store in an airtight container.
After dinner, immerse yourself in wine (classic Italian fashion) or coffee, tea, or hot cocoa.
