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    You are in: Home / Italian / Gingersnap Biscotti Recipe
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    Gingersnap Biscotti

    Gingersnap Biscotti. Photo by AKA_Muddee

    1/7 Photos of Gingersnap Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Lorrie in Montreal's Note:

    These are easy, crisp and lovely to have with coffee or tea. I usually make them at Christmas. *On a side note: this Christmas 2006, I exchanged the 3/4 cup of almonds for 3/4 cup of candied ginger, chopped fine...just yummy!

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    Serves: 48



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In a large bowl, beat sugar and butter until light and fluffy.
    3. 3
      Blend in eggs and vanilla.
    4. 4
      In separate bowl, combine spices and remaining ingredients.
    5. 5
      Gradually add to sugar mixture; blend until dough comes together.
    6. 6
      Do not overmix.
    7. 7
      Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
    8. 8
      Place dough on ungreased cookie sheet.
    9. 9
      Bake 25 minutes or until lightly browned.
    10. 10
      Allow to cool on a baking rack 20 minutes.
    11. 11
      Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
    12. 12
      Bake at 350°F for 14-16 minutes or until lightly browned and crisp.
    13. 13
      Cool, then store in a tightly covered container.

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    Ratings & Reviews:

    • on April 24, 2010


      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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    • on December 12, 2009


      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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    • on October 29, 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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    Read All Reviews (10)


    Nutritional Facts for Gingersnap Biscotti

    Serving Size: 1 (18 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 75.5
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 1.4 g
    Cholesterol 13.9 mg
    Sodium 27.9 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 0.6 g
    Sugars 4.3 g
    Protein 1.5 g

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