Yield: Makes 36 to 40 biscotti
Traditional almond biscotti get a holiday makeover here, with a triple blast of ginger—ground, crystallized, and fresh—to evoke gingerbread and brightly flavored lemon icing as a final flourish.
Make Ahead Tips
The biscotti will keep for up to 10 days in an airtight container at room temperature.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
these are fabulous; made them a few years back for a cookie exchange and am doing the same this year!
I made these yesterday; it took hours. I followed the recipe exactly but I didn't think they were worth the effort. Plus, they were more expensive than most biscotti, using a whole jar of candied ginger. There are better biscotti recipes in my opinion.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?