Gingersnap Biscotti

From: 819737

On Oct 29, 2009

Gingersnaps are a favorite cookie and these biscotti delivered. I added candied ginger to the mix which made it very flavorful. I will cut the ginger and the candied ginger in half next time. I also eliminated the almonds to have one biscotti on the tray without nuts.

From: Muddee_Chef

On Oct 9, 2009

Made a great Bisscotti, crumbly and the perfect dryness, they were easy to bite into (I find many Biscotti dry teeth breakers). I am not a huge fan of cloves and found that it overpowered the flavour of the cookie I was hoping for more ginger flavour, this is why I removed one star. Next time I will most likely skip the cloves all together. I do love the nutty flavor the oats add and will definitely use this recipe as a base for my next Biscotti.

From: gailanng

On May 8, 2009

These will be the sole responsibility for the ruination of my girlish figure. Oh, I've added about a 1/2 cup white chocolate chips. Made for Everyday's a Holiday May '09

From: Food Snob in Israel

On Jul 10, 2007

This could have been a technique problem on my end, but the texture just wasn't quite right. The dough was crumbly (maybe because I used a hand mixer)and difficult to work with. Several of my cookies crumbled and broke. They never really got extremly dry and airy in weight. All that being said, the taste was PHENOMINAL. Even my hubby (who does not like ginger...gingerbread/snaps/you name it) LOVED this. Excellent delicate sugary and buttery highlights and warm ginger consistant undertones. I also used brown sugar. Very tasty! edited to add: these got better w/ age...after 2 days, they were PERFECT Made them again...PERFECT in every way. DID NOT MAKE 48. More like half that...IF that much.