Gingerbread biscotti from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • eliza on December 19, 2023

    These were easy to make and tasty. I added cardamom extract instead of vanilla but otherwise followed the recipe. I found them a bit on the sweet side so I would reduce sugar slightly next time. Edit: I see some reviewers added crystallized ginger and I’d like to try that.

  • chriscooks on November 08, 2021

    Very tasty. I added about a cup of chopped candied ginger (from TJ's, doesn't have sugar granules on it), and some cardamom as recommended by a commenter at the SK site. I used the normal creaming method rather than melting butter and I used all white sugar with about 1T of molasses; I also skipped the egg wash and dusting with cinnamon sugar.

  • leilx on December 04, 2019

    Very good and simple to make. Doubles easily. Nice flavor. Would make again.

  • michalow on December 25, 2018

    These are good. If I make them again, I will include a couple of tablespoons of crystallized ginger. I used a bit less flour than I was supposed to (forgot to add the 2 Tbs. part of "2 cups plus 2 Tbs.") and noticed no ill effects, although the dough was a bit stickier and trickier to shape than my usual biscotti recipe.

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