Almond Ginger Biscotti

The flavors of crystallized ginger and almond come together perfectly in these not-too-sweet Italian cookies. Perfect with a cup of coffee, cocoa or tea.


1/2 cup butter, room temperature


3/4 cup sugar

2 eggs

1 teaspoon vanilla

2 3/4 cups flour

3/4 teaspoon baking soda

3/4 cup slivered almonds, coarsely chopped

1/4 cup crystallized ginger, coarsely chopped

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 350 °. Lightly grease a large baking sheet.
In a large bowl beat together butter, honey and sugar using an electric mixer. Add eggs one at a time and beat well. Mix in vanilla. Add flour and baking soda. Mix until just combined. Add almonds and ginger. Beat until just combined.
Gather dough into a ball and place on a lightly floured surface. Knead several times. Divide dough into thirds and shape each into a log. Place on the prepared baking sheet and pat each into a 10-inch x 2-inch log, making sure there is 3-inches between each log. Bake 20 minutes. Remove from oven, place baking sheet on a rack and cool 20 minutes.
Carefully remove logs from sheet and using a serrated knife, cut crosswise on a diagonal into 3/4-inch thick slices. Arrange slices, cut side down, on baking sheet. You may need to use 2 sheets to fit all slices. Bake in oven 10 minutes. Turn each biscotti over and continue baking another 5 minutes or until golden brown. Remove to rack to cool completely.
Yields: about 40 biscotti