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Ginger Almond Biscotti

Ginger Almond Biscotti

Dried ginger and candied ginger bring a bright flavor to this Ginger Almond Biscotti
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 40
Calories 83kcal


  • 2 cups all-purpose flour sifted
  • 1 1/2 teaspoon baking powder sifted
  • 2 teaspoons ground ginger sifted
  • 3/4 cup caster sugar superfine
  • 3 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 2/3 cup whole almonds blanched
  • 1/2 cup candied ginger chopped


  • Preheat the oven to 320.
  •  Place the flour, baking powder, ginger and sugar in a bowl and mix to combine.  Add the eggs and vanilla and mix until a dough forms.  Add the almonds and ginger and mix to combine.  Place the dough on a lightly floured surface and knead until smooth.  (It can be quite crumbly, just keep mushing it together till it sticks together.) 
  • Halve and roll into 2x10in long logs and flatten slightly.  Placed on a lightly greased baking tray (leave a couple of inches between them.  Bake for 30-35 minutes.
  • Allow to cool completely (personally I find I get more crumbles if I let them cool too long, I usually let them cool for 10 minutes).  Use a serrated knife to cut the logs into 3mm-thick slices, place on baking tray lined with parchment paper (I just place back on the same cookie sheet).  Bake for 8-10 minutes.
  • Allow to cool on tray.


Calories: 83kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Cholesterol: 67mg | Sodium: 26mg | Potassium: 65mg | Sugar: 5g | Vitamin A: 100IU | Calcium: 24mg | Iron: 0.7mg