Want a seasonal biscotti? I gotcha covered.
I’m getting busy with holiday stuff, and I’ve been craving a slightly sweet, slightly spicy biscotti. So here we go.
This is so easy to make and you can roll, freeze, and then just defrost the dough whenever the moment strikes. It goes great with tea, coffee, ice cream, or just solo.
And of course, feel free to dip the biscotti in chocolate.
As featured in
Gingerbread Biscotti
If the biscotti get a bit soft after a day or so you can dry them out in the oven for about 10 minutes at 300°F (150°C, or gas mark 2). After baking time, if they're still moist, you can turn off the oven and leave them in the oven a bit longer.You can roll it into a log shape and freeze it, or store it in a frozen ball, tightly sealed in either case.For SCD, use honey.
Servings: 16 biscotti
Calories: 127kcal
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup honey or maple syrup
- 4 tablespoons unsalted butter, softened or melted
Instructions
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick baking mat.
- Blend the flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl.
- Add the honey and butter to the dry ingredients and blend well until a soft dough forms.
- Shape the dough into a long log shape. I use the parchment paper to roll the dough.
- Place the dough log on the baking sheet and bake for 20 minutes.
- Cool the baked log for 10 minutes, or until it's cool enough to slice.
- Turn the oven down to 300°F (150°C, or gas mark 2).
- Slice the dough log into biscotti, and then turn the biscotti on their side.
- Place the biscotti back in the oven for 15 minutes. Take them out again, flip the biscotti over to the other side, and then place them back in the oven for another 15 minutes.
- Cool the biscotti for at least 30 minutes.
- Store in a dry, sealed contained in the refrigerator. You can also freeze the biscotti.
Nutrition
Calories: 127kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 7mg | Fiber: 2g | Sugar: 6g | Vitamin A: 125IU | Calcium: 32mg | Iron: 1mg
I tried this recipe, weighing the ingredients as instructed, but my “dough log” flattened after the initial 20 minute baking. After slicing the log in step 9 I wasn’t able to lay the biscotti on their side to continue baking. What did I do wrong?
You don’t bake the log. You slice it and bake it twice. Biscotti is a 2x baking of the same cookie. Hope that helps.
I haven’t tried this yet but to clarify, the instructions states to bake the log THEN cut and then turn on its side then bake the second time.
Yes 🙂 Biscotti is traditionally baked twice, and that’s what you’re doing here.
Yumm, I’d add candied ginger too
great idea!