Ginger Biscotti

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.

25 mins
55 mins to 1 hr
1 hr 30 mins
About 16 large biscotti
Ginger Biscotti
Ginger Biscotti
Ginger Biscotti - select to zoom




  3. Beat in the eggs; the batter may look slightly curdled.

  4. 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.

  5. Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14"-long. It will be about 2 1/2" wide, and about 3/4" thick. Using your wet fingers, smooth the top and sides of the log.

  6. Bake the dough for 25 minutes.

  7. 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.


  9. Reduce the oven temperature to 325°F.

  10. Wait another 5 minutes, then use a serrated knife to cut the log into 1/2" to 3/4" 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.

  11. Set the biscotti on edge on the prepared baking sheet.

  12. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until 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.


  14. Once the biscotti are cool, store airtight, to preserve their texture.

  15. If biscotti aren't as crunchy as you'd like (and the weather is dry), store them uncovered, overnight, to continue drying.

Tips from our Bakers

  • For smaller biscotti, shape the dough into two 12" logs, about 2" wide. Bake as directed above.