Ginger Almond Biscotti is a wonderfully crunchy, slightly sweet Italian cookie, perfect for pairing with a hot cup of coffee or tea. These biscotti are flavored with warm, aromatic ginger and complemented by the crunch of toasted almonds. The twice-baked process gives them their signature crisp texture, making them perfect for dipping into a hot beverage. The combination of spicy ginger and nutty almonds creates a unique, satisfying flavor that will keep you coming back for more. These biscotti are ideal for gifting or enjoying as a homemade treat for any occasion.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup sliced almonds, toasted
- 1/4 cup crystallized ginger, finely chopped
- 1 tablespoon milk (optional, for brushing)
Instructions:
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ginger, and cinnamon. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract (if using).
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toasted almonds and chopped crystallized ginger.
- Shape the Dough: Transfer the dough to a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide. Place it on the prepared baking sheet, spacing it slightly apart from the edges of the sheet.
- Bake the First Time: Bake for 25-30 minutes, or until the log is golden brown and firm to the touch. Remove from the oven and allow it to cool for about 10-15 minutes.
- Slice the Biscotti: Once the log has cooled slightly, use a serrated knife to slice it into 1/2-inch wide pieces, cutting at a slight diagonal.
- Bake Again: Lay the slices cut side down on the baking sheet and bake for an additional 10-12 minutes, turning the biscotti halfway through, until they are dry and crisp.
- Cool and Serve: Remove the biscotti from the oven and let them cool completely on a wire rack. If desired, brush the tops with a little milk for a glossy finish.
These Ginger Almond Biscotti are the perfect balance of spice and crunch, making them a delicious treat for any time of day. Whether enjoyed alone or alongside your favorite hot beverage, they’ll surely be a hit with anyone who loves a flavorful, satisfying cookie.
