10 Reviews

These biscotti were wonderful. I pretty much followed the recipe--used a tad more almonds just because I had just a little more left but not enough for anything else. I also had some ginger I had preserved in a ginger syrup and used a little of the syrup. The biscotti were flavorful, very crispy. A winner in my household!

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CheyenneAnn April 24, 2010

I also add candied ginger and sometimes other types of nuts or dried fruit. ALWAYS a big hit, and they make great Christmas gifts. Biscotti purists have scoffed at these, but they are delicious! One of my faves.

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rosemarysallee December 12, 2009

Gingersnaps are a favorite cookie and these biscotti delivered. I added candied ginger to the mix which made it very flavorful. I will cut the ginger and the candied ginger in half next time. I also eliminated the almonds to have one biscotti on the tray without nuts.

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819737 October 29, 2009

Made a great Bisscotti, crumbly and the perfect dryness, they were easy to bite into (I find many Biscotti dry teeth breakers). I am not a huge fan of cloves and found that it overpowered the flavour of the cookie I was hoping for more ginger flavour, this is why I removed one star. Next time I will most likely skip the cloves all together. I do love the nutty flavor the oats add and will definitely use this recipe as a base for my next Biscotti.

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AKA_Muddee October 09, 2009

These will be the sole responsibility for the ruination of my girlish figure. Oh, I've added about a 1/2 cup white chocolate chips. Made for Everyday's a Holiday May '09

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gailanng May 08, 2009

It's true they were easy to break when cutting them. But the taste is so good. I used roasted almonds. I used butter flavored margarine. And I did only half the recipe. I used half sugar and half splenda. Thanks Lorrie. Made for Gimme 5 tag game.

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Boomette January 12, 2009

I also had a little trouble with them being crumbly but boy what great flavor. I took the suggestion and flipped them halfway through the cooking. I didn't have almonds so I used chopped walnuts. They remind me of a spicy oatmeal cookie. Delicious!

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Baking Christi December 22, 2007

I really like these but had a problem with cutting each log. First they were still too hot after cooling for 20 minutes and so I waited a little longer. When I tried to cut it crosswise it was hard to do and crumbly. I found that if I cut the log in 1/2" diagonal slices it worked better. Also try to flip these about half way when baking the second time. Mine began to burn on one side. But I still really loved the taste and so did my little dog! They make good dog biscuits if you burn them like I did one batch!

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food snob mom July 29, 2007

This could have been a technique problem on my end, but the texture just wasn't quite right. The dough was crumbly (maybe because I used a hand mixer)and difficult to work with. Several of my cookies crumbled and broke. They never really got extremly dry and airy in weight. All that being said, the taste was PHENOMINAL. Even my hubby (who does not like ginger...gingerbread/snaps/you name it) LOVED this. Excellent delicate sugary and buttery highlights and warm ginger consistant undertones. I also used brown sugar. Very tasty! edited to add: these got better w/ age...after 2 days, they were PERFECT Made them again...PERFECT in every way. DID NOT MAKE 48. More like half that...IF that much.

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Food Snob in Israel July 10, 2007

Yum!

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sunshinestarr July 06, 2007
Gingersnap Biscotti