gingerbread biscotti

easy, easy recipe — ginger ‘bite’ lingers after you consume the biscotti — perfect for fall

“Soft Gingerbread Biscotti,” that is. I don’t like the ‘hard as a brick’ type found in some trendy stores, but freshly baked biscotti is another matter. Even biscotti skeptics would probably enjoy this treat made without preservatives, etc, etc, etc.

My niece and nephew still remember the gingerbread house I made when they were but toddlers (20+ years ago), and I still search for gingerbread recipes to this day. I love the hot bite of the ginger, blended with cinnamon and other spices. I’ve searched for the perfect gingerbread, and finally found one I like (see this post.) However, this book by J. McGlinn holds additional promise of great ginger things to come. I hope to bake from several pages of this book.
This biscotti was a huge hit at work yesterday. The dough mixes easily, although you do have to get your hands into this one. I will omit the additional sprinkling of sugar during the second and third bake; but, otherwise, the recipe is perfect. The baking fragrance is everything fall. Today, on day 2, the biscotti is slightly crunchy on the edge and slightly soft inside – perfect with my morning Tazo ‘Earl Grey.’
I highly recommend the book and the biscotti recipe on page 62.

biscotti wraps your senses in a warm blanket of ‘divine’

Fall is in the air here in TN; I saw frost on the neighbor’s rooftop this Sunday morning.

I was born in October; I have always loved this month. My uncle Bennie, now deceased, would speculate every year whether the first frost would be before or after my birthday (14th). I think about that every year when I see the first frost…
But, I’m not baking with pumpkin – yet. Today it’s a super simple recipe for biscotti.
I’m a sucker for books of fiction which include recipes. I rationalize it as double value for my money. I recently found Mia King’s series, and today’s recipe comes from “Sweet Life.”
Kava Java’s Kona Mocha Mac Nut Biscotti. It’s quite obvious that the story is set mostly in Hawaii. The recipe is on page 322. (recipe makes 24 & I calculate about 155 calories each)
I have a biscotti recipe that I really like to bake. However, this recipe captured my attention due to its simplicity. Cake mix! My theory is that biscotti may have developed as the result of a baker’s desire to not waste yesterday’s leftover cake; so, I decided to try the recipe.
My entire house smells divine!!!!!!!!!! A warm blend of chocolate and espresso on this beautiful sunny, but cool, fall afternoon permeates every room of my home.
(as an addition to the original post: it’s now October 30. The biscotti has been sitting on the kitchen counter inside a glass cake dome. It still tastes great, and has a good crunch; yet, it’s not too hard. This has a long shelf life.)
Here’s the link to Mia’s web page where she posts recipes from her books.

From: SWEET LIFE (Berkley Books, September 2008)

Recipe courtesy: Debbie Davis, Kamuela Coffee N’ Cones

Yields: 2 dozen


  • 1 package chocolate cake mix
  • ½ cup butter, melted
  • ½ cup whole wheat flour
  • 2 eggs
  • ¼ cup instant Kona espresso powder
  • ½ cup macadamia nuts, coarsely chopped


  1. Preheat oven to 350º F. Cut parchment paper to fit large cookie sheet
  2. In a large bowl, blend dry ingredients for biscotti. Add eggs and blend just to mix.
  3. Add melted butter into biscotti mixture. Blend until thoroughly mixed.
  4. Add the macadamia nuts. Continue to blend until thoroughly mixed.
  5. Using your hands, shape the dough into a log and lay it on the parchment paper. Roll it out to approximately 5” wide and ½” thick.
  6. Shape into a rectangle.
  7. Bake for 25 minutes.
  8. Remove pan from oven and cool for 20 minutes.
  9. Cut biscotti into even horizontal strips, approximately 1” wide. Lay each biscotti on its side on the cookie sheet, leaving space between each one.
  10. Bake at 350º F for another 10 minutes, then lower the oven heat to 200º F and continue baking for another 40 minutes. Cool on wire rack.



  • ½ cup powdered confectioner’s sugar
  • 2 tablespoons Kona coffee, cooled


  1. Mix confectioner’s sugar with 1 tablespoon of cooled Kona coffee. Stir until consistency is a little thicker than maple syrup, adding the remaining coffee as necessary.
  2. Place glaze in a plastic sandwich bag and squeeze the glaze to one end. Cut off the tip of the corner of the bag.
  3. Glaze top of biscotti in a zigzag pattern. Let the glaze cool completely before serving. Store any remaining glazed biscotti in an airtight container.

biscotti – ebony and ivory

I never liked the biscotti for sale packaged in retail stores. But, given the opportunity to bake and taste fresh biscotti, I was an instant convert.

September 2008 I attended a Baking Bootcamp at the Culinary Institute of America in Hyde Park, NY (a dream week for anyone who loves to bake!). We mixed, baked, sliced, and baked again Hazelnut Biscotti (images 66-72, 78-81, 86, 87, & 107 in slideshow). Given my past experience with biscotti, my expectations related to this recipe were quite low. Why did I ever doubt Chef’s recipe? They were delicious! For the past year, I’ve searched for biscotti recipes. My latest find, which I have not yet tested, I found here – Cannoli Biscotti. My brother continually asks me to make cannoli; maybe this will be the TN substitute for the real thing he experienced in Italy.
I converted King Arthur Flour’s Vanilla Biscotti (recipe found here) to Triple Vanilla Biscotti by using vanilla sugar and adding the seeds from one vanilla bean. This is a pure and simple, crumbly, slightly crunchy biscotti. It’s delicious!
Chocolate Lover’s Biscotti is just that. The recipe (found here) is just a link click away, in Sydney, Australia. My only deviation from the printed recipe was the use of 100g Green & Black 70% cocoa, since that’s what was in the pantry. Using really good cocoa gives this biscotti a rich, chocolate goodness. I used Pernigotti Cocoa Powder, found at Williams-Sonoma.
The aroma of rich brownies drifted through the house while the biscotti baked. I did bake them 5 extra minutes on the first bake. The longer they cool, the easier they are to slice for the second bake. I laid them on a cooling rack inside a sheet pan, and baked 20 additional minutes on each side (look closely and you can see the line marks in the photo above). Maybe next time I’ll stand them on the cooling rack, or maybe not. The lines give them ‘character’ or portion control marks if restraint is in your vocabulary.