These nontraditional biscotti have a spicy kick thanks to ginger in two forms: ground and crystalized. Like the classic Italian cookies, they are baked twice for added crunch, but the addition of butter makes them softer on the inside than typical biscotti. I got inspiration from a triple ginger biscotti recipe in Tish Boyle’s The Good Cookie. I have fond memories of baking them years ago for a friend’s pre-wedding festivities. When she recently announced her first pregnancy, I couldn’t resist baking her a batch of my own version to celebrate.
Double Ginger Biscotti
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons ground ginger
2/3 cup crystalized ginger, coarsely chopped
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, combine flour, salt, ground ginger, and baking soda. Set aside. In a large bowl, cream together butter and sugar. Stir in eggs until smooth. Add flour mixture, stirring until just incorporated. Mix in crystalized ginger chunks.
3. Divide dough in half. On a lightly floured surface, shape each half into a log approximately 10 inches long and 3 inches wide; dust the surface of the dough with a little flour if too sticky. Place logs on prepared baking sheet a few inches apart.
4. Bake for around 25 minutes, until just firm to the touch. Let cool for a few minutes, and then cut into equal-sized slices (around 1 inch wide.)
5. Lower oven temperature to 325 F. Place biscotti cut side down and bake for another 7-10 minutes, or until crisp around the edges and golden brown. Remove from oven and let cool. Store at room temperature in an airtight container.