Ginger and Rosemary Biscotti


Ginger and Rosemary Biscotti

  • Servings: ±30 medium biscotti
  • Difficulty: Easy
  • Print

Ginger and rosemary biscotti


  • 100g butter
  • ½c castor sugar
  • 2 eggs
  • 2c flour + some extra
  • 1t baking powder
  • ½t coarse sea or Himalayan salt
  • 2T crystallised ginger, chopped
  • 1½T fresh rosemary, finely chopped
  • 2T nuts, chopped – pecans or walnuts work well


Preheat the oven to 180°C and cut a piece of baking paper to fit a large, flat baking tray. Prepare your flavourings by chopping them up as necessary.

Beat the butter to soften it then add the sugar. Beat well until you have a light and fluffy mixture.

Add the eggs and about 1T of flour, and beat again. Add the salt, ginger, rosemary and nuts and beat yet again.

Now add the rest of the 2 cups of flour and the baking powder.  The mixture gets quite thick so if the beater starts struggling, you may need to use a spoon instead to mix in the last bit of flour. You should end up with a soft and pliable dough – if the mixture is still too wet, just add a bit more flour.

Sprinkle some flour on a large board or your kitchen counter and place half the dough on it. Use your hands to shape it into a log-like shape about 6cm wide and 1½ cm thick (or bigger or smaller, depending on what size biscotti you want to end up with) then carefully move it to the baking tray. Repeat with the other half of the dough.

Bake for 20 – 25 minutes until they are risen and just starting to brown on the bottom and edges.

Remove from the oven and let the logs cool for about 5 minutes or until you can handle them. In the meantime, turn the oven down to 140°C.

When they are cool enough to touch, remove them from the baking tray and place a cooling rack on the baking tray instead. Slice each loaf on the diagonal to create slices of about 1cm thick. Carefully lay these slices on the cooling rack – the baking tray underneath will catch the crumbs.

Bake them for another 20 – 30 minutes at the lower temperature. They are done when they have coloured slightly more and dried out enough to be crunchy (break one in half to check).

Let them cool completely before storing them in an air-tight container, where they will keep for about a week (if they last that long!).

Serve with tea or coffee, or give them away as gifts.


© Alexandra Lawrence and Inspired Nourishment, 2015


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