Bake
by: Posie (Harwood) Brien
January12,2017
5
6 Ratings
- Makes 2 dozen biscotti
Jump to Recipe
Author Notes
Adapted from a recipe in the Odense almond paste archives, these biscotti are addictively good: crunchy and crisp with a slight bend and chew in the center thanks to the use of butter and almond paste. With plenty of kick from candied ginger and a hint of citrus zest, they're delicious dunked in milk. —Posie (Harwood) Brien
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 cupfinely chopped crystallized ginger
- 7 ouncesalmond paste
- 8 tablespoons(1 stick) very cold butter, cut into pieces
- 1 3/4 cupsflour
- 1/2 cupsugar (use slightly less if you prefer less sweet cookies)
- 2 teaspoonslemon zest
- 1 teaspoonbaking powder
- 1/4 teaspoonsalt
- 4 egg whites
- 1 cupsliced almonds
Directions
- Preheat oven to 350°F, and line a baking sheet with parchment paper.
- To the bowl of a food processor (or stand mixer), add the crystallized ginger, almond paste, butter, flour, sugar, lemon zest, baking powder, and salt. Pulse, or process, until the butter is in very small chunks. You can also do this by hand and cut in the butter with a fork or pastry blender.
- In a separate bowl, whisk the egg whites until foamy. Add the butter/almond/flour mixture to the egg whites and mix until the dough just comes together. Add the sliced almonds and mix to combine.
- Using wet hands, transfer half of the dough to the prepared baking sheet and shape it into a long rectangle, about 10x2-inch then flatten until it's 3/4 inch-thick. Repeat with the second half of the dough, leaving a few inches between the two logs.
- Bake for 30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes, then transfer the two logs to a cutting board and slice each log into diagonal slices, about 3/4 inch-thick.
- Place the slices, cut side up, back onto the baking sheet and bake for 10 minutes. Remove from the oven, flip each slice over, and bake for 10 more minutes. Remove from the oven and let cool on the pan—the biscotti will crisp up as they cool.
Tags:
- Cookie
- American
- Almond
- Ginger
- Bake
- Dessert
See what other Food52ers are saying.
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Valhalla
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Johann Mcgowans
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fur8elise
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sunstan
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Posie (Harwood) Brien
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10 Reviews
Valhalla January 17, 2021
Please, please, please.. start with gravimetric measures. When I see cups and tablespoons I frequently move on, but this one looks worth converting.
Johann M. June 14, 2019
Excellent Biscotti recipe. Grated the Almond Paste as I do in other recipes.
fur8elise March 11, 2017
Do you think this would work if I substituted oat flour?
sunstan January 17, 2017
Badly written recipe. NO mention of the ginger nor the almonds in the written instructions. Really hate this sloppy editing. A good recipe gone bad due to sloppy recipe writing.
Posie (. January 17, 2017
Hi! Both are actually there! The ginger is listed in step 1 and almonds in step 3.
sunstan January 24, 2017
Yes, in the updated but not the original recipe. I'm not the only person who had trouble with this as per earlier posts. Thank you for updating the recipe.
Aditi M. January 15, 2017
This worked really well! Love the ease with which the dough came together in the processor. I let the logs cool before slicing (crucial) and let them sit in the oven for 25-30 minutes after I switched the oven off. Perfect, crisp and golden. I would add some ground ginger powder to the recipe too since I like a bold, spicy ginger flavor.
Rebecca A. January 14, 2017
I was already into this recipe when I realized there are no instructions for when to add the ginger and almond slices. I added ginger to processor to be sure they were small, and added the almonds last after combining with the egg whites. Recipe instructions should be updated to reflect all ingredients.
Posie (. January 14, 2017
Oh thank you for pointing that out! I've updated the recipe!
Carol L. January 19, 2017
Made these a couple of days ago with fresh ginger. They don't sell candied ginger in the stores here anymore because it is processed with lead apparently. I probably put too much of the fresh ginger in but they were still really good. I would probably reduce the fresh ginger down to about 1/2 a cup or even 1/3 of a cup. I also sprinkled the outside with some coarse sugar because the biscotti were so gingery. I will try again to balance out the ratio between the fresh ginger and the almond paste. Yummy recipe!
