Spicy Ginger Nut Biscotti 2
Infused with the warm, aromatic spices of ginger, cinnamon, nutmeg, and cloves, Spicy Ginger Nut Biscotti 2 is the perfect balance of indulgence and crunch. This twice-baked Italian treat features a delightful combination of roasted almonds and crystallized ginger, offering a medley of textures and zesty sweetness in every bite. Freshly grated ginger and vanilla add a fragrant depth to the dough, while the golden, crisp slices serve as an ideal companion to your favorite coffee or tea. With a straightforward preparation process and a shelf life of up to two weeks, this biscotti recipe is perfect for gifting or savoring as a daily treat. Get ready to elevate your baking game with this irresistibly spiced dessert!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 150 grams granulated sugar
- 60 grams unsalted butter, melted
- 2 large eggs
- 1 tablespoon fresh ginger, grated
- 1 teaspoon pure vanilla extract
- 100 grams chopped roasted almonds
- 50 grams crystallized ginger, finely chopped
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and sugar until well combined.
In a separate bowl, whisk the eggs, melted butter, grated fresh ginger, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the chopped roasted almonds and crystallized ginger, ensuring an even distribution throughout the dough.
Divide the dough into two equal portions. Shape each portion into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide. Place the logs on the prepared baking sheet, spacing them apart.
Bake in the preheated oven for 25 minutes or until the logs are firm to the touch and golden brown.
Remove the logs from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 160°C (320°F).
Using a sharp serrated knife, slice the logs diagonally into 1.5 cm (about 1/2 inch) thick slices.
Arrange the slices cut side down on the baking sheet and return them to the oven. Bake for an additional 15 minutes, then flip the biscotti and bake for another 15 minutes, or until crisp and golden on both sides.
Remove the biscotti from the oven and allow them to cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 195.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
