Ginger Spice Biscotti

Ginger Spice Biscotti RECIPE

3.7 of 5 (22)
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Nutritional Info
  • Amount Per Serving
  • Calories: 68.0
  • Total Fat: 2.5 g
  • Cholesterol: 10.6 mg
  • Sodium: 47.5 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.2 g

View full nutritional breakdown of Ginger Spice Biscotti calories by ingredient
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Printed with permission from the American Institute for Cancer Research Printed with permission from the American Institute for Cancer Research


    Canola oil spray 1 1/4 cups unbleached, all-purpose flour1 cup whole-wheat flour or whole-wheat pastry flour4 tsp. ground ginger1 tsp. cinnamon1 1/2 tsp. baking powder1/4 tsp. allspice1/4 tsp. salt2 large eggs1/3 cup canola oil1/4 cup unsweented apple butter or applesauce1/2 cup packed dark brown sugar1/2 cup dried cranberries, chopped dried pineapple or other dried fruit


1. reheat oven to 325 degrees. Spray large cookie sheet with canola oil spray and set aside.

2. In medium bowl, mix next 7 ingredients and set aside. Using electric mixer or food processor, combine eggs with oil and apple butter for 10 seconds. Add sugar and blend for 30 more seconds. Add half of dry mixture and process until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit. Divide dough in half and place on either end of cookie sheet.

3. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Bake 25-30 minutes, or until firm to the touch. Logs will spread durig baking. Remove from oven and cool 10 minutes. With serrated knife, slice each log into 1/2-ich cookies, cutting on a diagonal. Bake 10 minutes.

4. Turn each cookie over and bake 10 more minutes. Turn oven off and leave biscotti in oven for 10 minutes. Remove from oven and cool on wire rack. Store at room temperature.

Makes 40 servings.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    Did these with coconut oil and added coriander and fresh grated ginger. They are fantastic! I used dried pineapple because it seemed to go better with ginger flavor. - 4/16/07

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  • Incredible!
    1 of 1 people found this review helpful
    I made them and used Chinese Five spice. I just had a problem with them being crumbly, AND eating too many. Yummy. Who needs the coffee! - 10/25/08

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  • 1 of 1 people found this review helpful
    This sounds good, haven't made it yet, but will. The NI is missing. I got it from AICR: Makes 40. Per cookie: 60 calories, 2 g. total fat (<1 g. saturated fat), 10 g. carbohydrates, 1 g. protein, <1 g. dietary fiber, 36 mg. sodium.

    - 2/13/08

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  • Good
    1 of 1 people found this review helpful
    I made this and added a few semi-sweet chocolate chips, next time I will add more spices. I really like a strong gingerbread flavor and this one was a little bland for me. This recipe could be adapted for a pumpkin pie spice biscotti, which I will also try! - 12/29/07

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  • would try again except not put so much ginger in it - it's too much for my taste - 11/6/10

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