Almond Ginger Biscotti

Real biscotti get baked twice, and that’s exactly why they turn crisp enough to stand up to a dunk in coffee without falling to pieces. These pack three layers of flavor: whole blanched almonds for crunch, minced crystallized ginger for sweet-spicy chew, and a backbone of cardamom and ground ginger that smells like the holidays.

The method is simple but the details matter. You shape the dough into logs and bake them through, cool them just enough to handle, then slice on the diagonal with a serrated knife and bake the slices again on each side until golden and dry.

There’s a lighter touch here too. Margarine and liquid egg substitute keep these less rich than classic biscotti without losing the snap. They store for ages in a tin, only getting better as the flavors settle.

Chef Tips

• Let the logs cool about 15 minutes before slicing. Too hot and they crumble, too cool and they shatter.
• Use a serrated knife and a firm sawing motion to slice cleanly through the whole almonds.
• The second bake is what makes them crunchy. Bake until both cut sides are fully dry and golden for that signature snap.
• Cool completely before storing so they don’t trap steam and soften.

Variations

• Dip one end in melted dark or white chocolate for a dressier cookie.
• Swap the almonds for pistachios or hazelnuts, or fold in dried cranberries.
• Use butter and a whole egg in place of margarine and egg substitute for a richer, more traditional biscotti.