27 Reviews

Great Recipe! My Italian father loves these treats after dinner. He can't have nuts so I omitted those and added 1/4 cup chopped, candied ginger for a little extra kick. I have to make extra now so he can take some home.

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CJ13 September 20, 2009

Wonderful biscott, made just two changes I used two whole eggs instead of 1 egg and two egg whites and added about 1/2 t. of salt. Thanks again for the wonderful recipe.

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Take a Letter Maria September 01, 2009

What a delicious biscotti! I was already missing the tastes of Christmas, so I thought I would make a batch of these. I just loved them. I used dried cranberries and macadamia nuts, and it turned out wonderful. Thank you Barb!

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bricookie55 January 06, 2008

I made these for an Election Day bake sale at my son's school, and the PTG president asked me for the recipe! I omitted the dried currants and pecans because I didn't have any on hand, and I drizzled the biscotti with white chocolate. Delicious dunked in coffee!

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domesticgothess February 03, 2013

Yum, This turned out a but sticky for me when rolling out, used a little extra flour. Turned out beautifully will make again.

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pknickerson December 13, 2010

These were great! I made them for my diabetic grandmother who is currently going through cancer treatments and she loves them. It's one of the only things she likes eating right now. I used dried cranberries instead of currants. They look and taste just like real biscotti. I'm making another batch today using raisins this time. Thanks for the recipe!

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AZDang December 10, 2009

This was my first time making biscotti and the directions were really simple and easy to follow. I made these with chopped walnuts and craisins. Delicious!

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Yoga Booty November 09, 2009

Strong molasses and gingerbread flavor. My husband liked them more than me. I must prefer "gingerbread light" because the flavor was too pungent for me. If I make again, I might add less molasses.

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Spencer #2 November 26, 2008

I suspect I made them too thick so they didn't dry perfectly....however, my family ate them up and asked for more! Thanks for the recipe. We will be making these frequently.

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LaurietheLibrarian October 08, 2008
Barb's Gingerbread Biscotti