Ginger Biscotti

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Ginger Biscotti

star rating (13) rate this recipe »
Published prior to 2008

These ginger-packed American-style biscotti (gently crisp, rather than rock-hard and dense) are a perfect light dessert or lunchbox treat. This recipe comes from the biscotti chapter of The King Arthur Flour Cookie Companion, featuring over 500 pages of delicious recipes for cookies, plus comprehensive sections on tools, ingredients, techniques, and hundreds of helpful how-to illustrations.

6 tablespoons (3 ounces) butter
2/3 cup (5 ounces) brown sugar, packed
1/4 teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 1/2 ounces) finely diced crystallized ginger

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18 x 13-inch) baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour and crystallized ginger, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.

Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14" long. It will be about 2 ½" wide, and about ¾" thick. Using your wet fingers, smooth the top and sides of the log.

Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log into ½" to ¾" slices. Cut at a 45° angle, for long biscotti; cut crosswise slices, for shorter biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Once they’re cool, store airtight, to preserve their texture. If biscotti aren’t as crunchy as you’d like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.
Yield: about 16 large (about 5 ½" long) biscotti.

Variation: For smaller biscotti, shape the dough into two 12" logs, about 2" wide. Bake as directed above.
Yield: about 3 dozen mini-biscotti.

Reviews

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  • star rating 01/16/2014
  • Lizzie from Washingron, D.C.
  • I made some spiced pepitas (sugar, ginger, cinnamon, nutmeg and a dash of cayenne) and pressed these on the top of the biscotti before baking it the first time. Looked pretty and tasted great. Nice biscotti recipe.
  • star rating 02/12/2013
  • Danis from Peterborough, NH
  • This is the first recipe I'd ever used to make biscotti and they came out perfect and scrumptious! Nice and gingery. And I dipped one end of them in dark chocolate coating. Mmmm. So I'm making them again right now. Can't wait to get them out of the oven and where they belong?on tea plates in front of my friends and me!
  • star rating 11/04/2012
  • Lauren from Boston
  • I make a lot of biscotti and this is the BEST recipe. Delicious and makes a great, easy-to-work-with dough. Highly recommend.
  • star rating 05/15/2012
  • Joanne from Englewood, Fl
  • If you love ginger as much as we do, look no further for a outstanding Ginger Biscotti recipe. I followed the directions exactly as written and we now have our "house" biscotti.
  • star rating 04/07/2012
  • mcmetz from KAF Community
  • I made these with 1/2 cup of KAF's soft diced ginger and used the KAF biscotti pan. Delicious and easy.
  • star rating 06/17/2011
  • donatob from KAF Community
  • These were VERY good. I used 1/3 cup ginger and 2/3 cup KAF cinnamon bits because that's what I had on hand. Great results!!
  • star rating 12/25/2010
  • kaf-sub-jodydipasquale from KAF Community
  • I also made my own crystillized ginger. I have been trying different Biscotti recipes, this is very yummy. I made it just like the recipe, no changes.
  • star rating 04/01/2010
  • Elizabeth Powell from Red Bank, NJ
  • These are always excellent and a favorite amongst my friends who are always asking me to make them.
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