Ginger Biscotti Recipe

Name: Ginger Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4-ounce) frozen pound cake, thawed and broken into pieces; 3/4 cup cinnamon-flavored lightly sweetened whole grain oat cereal squares*; 1/2 cup whole almonds; 1/4 cup crystallized ginger; 1/3 cup unsalted butter, melted; 1/2 teaspoon ground ginger; 1/2 teaspoon lemon extract; 3/4 cup white chocolate morsels; 2 tablespoons milk; 2 tablespoons dried lemon rind

Servings: persons

1
Place cake pieces in a food processor; process until coarsely crumbled. Place crumbs in to a large bowl; set aside. Place cereal, almonds, and crystallized ginger in food processor; pulse 1 minute or until finely chopped (mixture will resemble sand). Stir into cake crumbs.
2
Stir butter, ground ginger, and lemon extract into crumb mixture until moistened. Shape rounded tablespoonfuls of dough into crescent shapes; place on greased baking sheets. Bake at 350u00b0 for 15 to 17 minutes or until lightly browned. Cool on baking sheets.
3
Microwave white chocolate morsels and milk at MEDIUM HIGH (70% power) 1 minute or until morsels melt; stir until smooth. Stir in lemon rind. Dip 1 end of each biscotti into chocolate mixture; place on wire racks until chocolate is firm.
4
*For testing purposes only, we used Quaker Oat Cinnamon Life cereal.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (10 3/4-ounce) frozen pound cake, thawed and broken into pieces, 3/4 cup cinnamon-flavored lightly sweetened whole grain oat cereal squares*, 1/2 cup whole almonds, 1/4 cup crystallized ginger, and more.

Yes, Ginger Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions