Gingersnap Biscotti

"These are easy, crisp and lovely to have with coffee or tea. I usually make them at Christmas. *On a side note: this Christmas 2006, I exchanged the 3/4 cup of almonds for 3/4 cup of candied ginger, chopped fine...just yummy!"
 
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photo by AKA_Muddee photo by AKA_Muddee
photo by AKA_Muddee
photo by gailanng photo by gailanng
photo by Boomette photo by Boomette
photo by Food Snob in Israel photo by Food Snob in Israel
photo by Food Snob in Israel photo by Food Snob in Israel
Ready In:
50mins
Ingredients:
11
Yields:
48 biscotti
Serves:
48
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ingredients

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directions

  • Preheat oven to 350°F.
  • In a large bowl, beat sugar and butter until light and fluffy.
  • Blend in eggs and vanilla.
  • In separate bowl, combine spices and remaining ingredients.
  • Gradually add to sugar mixture; blend until dough comes together.
  • Do not overmix.
  • Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
  • Place dough on ungreased cookie sheet.
  • Bake 25 minutes or until lightly browned.
  • Allow to cool on a baking rack 20 minutes.
  • Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
  • Bake at 350°F for 14-16 minutes or until lightly browned and crisp.
  • Cool, then store in a tightly covered container.

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Reviews

  1. These biscotti were wonderful. I pretty much followed the recipe--used a tad more almonds just because I had just a little more left but not enough for anything else. I also had some ginger I had preserved in a ginger syrup and used a little of the syrup. The biscotti were flavorful, very crispy. A winner in my household!
     
  2. I also add candied ginger and sometimes other types of nuts or dried fruit. ALWAYS a big hit, and they make great Christmas gifts. Biscotti purists have scoffed at these, but they are delicious! One of my faves.
     
  3. Gingersnaps are a favorite cookie and these biscotti delivered. I added candied ginger to the mix which made it very flavorful. I will cut the ginger and the candied ginger in half next time. I also eliminated the almonds to have one biscotti on the tray without nuts.
     
  4. Made a great Bisscotti, crumbly and the perfect dryness, they were easy to bite into (I find many Biscotti dry teeth breakers). I am not a huge fan of cloves and found that it overpowered the flavour of the cookie I was hoping for more ginger flavour, this is why I removed one star. Next time I will most likely skip the cloves all together. I do love the nutty flavor the oats add and will definitely use this recipe as a base for my next Biscotti.
     
  5. These will be the sole responsibility for the ruination of my girlish figure. Oh, I've added about a 1/2 cup white chocolate chips. Made for Everyday's a Holiday May '09
     
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