High Altitude Ginger Walnut Biscotti
An easy recipe for ginger walnut biscotti that's perfect for dunking in tea or coffee.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground ginger
- 1 cup walnuts, finely chopped
- 3 large eggs, lightly beaten
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 egg white (for egg wash)
- 2 tbsp granulated sugar (for sprinkling on top)
Instructions
- In a bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt, ginger and chopped walnuts.
- Add the beaten eggs, melted butter and vanilla extract, and stir everything together into a soft, sticky dough.
- Cover the bowl and chill the dough for 2 hours, until cold.
- Preheat the oven to 350 F, and line a large baking sheet (or two medium baking sheets) with parchment baking paper.
- Divide the chilled dough into three portions, dusting each portion with a little flour to keep the dough from sticking to your hands. Roll or press each portion of dough out into a rectangular-shaped log, measuring about 3x8 inches and about 3/4 inch thick.Make sure you leave about 4 inches between each portion of dough on the baking sheet, since they will spread out as they bake. Use two baking sheets if you need more space.
- Brush the top of the dough with egg white and sprinkle with two tablespoons of granulated sugar.
- Bake for 20-25 minutes, until the edges are starting to brown, and the biscotti has spread out and puffed up a bit. If you gently press on the center of one, it should feel baked through, not raw or doughy.
- Remove from the oven, and let cool for exactly 10 minutes on the baking sheet.Reduce the oven temperature to 325 F.
- Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp knife (I find that a chef's knife works best) to slice the slabs into individual biscotti about 3/4 - 1 inch thick. Place the biscotti back onto the baking sheet, turned on their side with the cut side facing up.
- Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
- Make sure the biscotti is completely cooled before storing it in an airtight container.
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