Glazed Cinnamon Biscotti with Candied Ginger
Dessert

Glazed Cinnamon Biscotti

with Candied Ginger

105 MIN
$10.99 10 Cookies
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Our take on these classic Italian cookies features a simple, sweet dough flavored with a blend of warming spices (like cinnamon and allspice), plus bites of candied ginger. We're finishing them off with a drizzle of rich glaze, made simply by combining powdered sugar with cream and a touch of water.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    220 Cals (est.)
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fresh
ingredients
Glazed Cinnamon Biscotti with Candied Ginger
Title
  • 1 cup All-Purpose Flour
  • 1 Pasture-Raised Egg
  • ¼ cup Sugar
  • 2 tsps Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 5 Tbsps Light Brown Sugar
  • 2 oz Salted Butter
  • ¼ cup Candied Ginger
  • 1 tsp Baking Powder
  • 1 cup Powdered Sugar
  • ¼ cup Cream
step-by-step
instructions
Make the dough
1 Make the dough

Place an oven rack in the center of the oven, then preheat to 375°F. Working in 30-second increments, melt the butter in a large bowl in the microwave (or heat in a small pot on the stove, then transfer to a large bowl). Allow to cool slightly. Add the granulated sugar, brown sugar, and egg; whisk to combine. In a separate bowl, whisk together the flour, warming spices, baking powder, and a pinch of salt. Transfer the flour mixture to the bowl of butter-sugar mixture. Stir until just combined. Add the candied ginger (roughly chop any larger pieces before adding); stir to incorporate.

Bake the dough
2 Bake the dough

Line a sheet pan with parchment paper. Transfer the dough to the parchment and spread into an even, 11-inch by 4-inch rectangle (the dough will be sticky). Bake 17 to 19 minutes, or until browned and mostly cooked through (the dough should feel solid and slightly hollow). Carefully transfer to a cutting board and let cool about 20 minutes.

Slice & bake the biscotti
3 Slice & bake the biscotti

Using a serrated knife, slice the cooled dough on an angle into 1-inch-thick pieces. Return to the sheet pan and arrange in an even layer, cut side down. Bake the biscotti 14 to 16 minutes, flipping halfway through, or until cooked through and hardened. Remove from the oven. Let stand about 30 minutes, or until cool.

Make the glaze & serve your dish
4 Make the glaze & serve your dish

Once the biscotti are cooled, in a bowl, combine the powdered sugar, cream, and 1 tablespoon of water; whisk to thoroughly combine (add up to 1 tablespoon of water to reach your desired consistency). Drizzle the cooled biscotti with the glaze and let set about 5 minutes. Enjoy!

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Glazed Cinnamon Biscotti

Make the dough
1 Make the dough

Place an oven rack in the center of the oven, then preheat to 375°F. Working in 30-second increments, melt the butter in a large bowl in the microwave (or heat in a small pot on the stove, then transfer to a large bowl). Allow to cool slightly. Add the granulated sugar, brown sugar, and egg; whisk to combine. In a separate bowl, whisk together the flour, warming spices, baking powder, and a pinch of salt. Transfer the flour mixture to the bowl of butter-sugar mixture. Stir until just combined. Add the candied ginger (roughly chop any larger pieces before adding); stir to incorporate.

2 Bake the dough

Line a sheet pan with parchment paper. Transfer the dough to the parchment and spread into an even, 11-inch by 4-inch rectangle (the dough will be sticky). Bake 17 to 19 minutes, or until browned and mostly cooked through (the dough should feel solid and slightly hollow). Carefully transfer to a cutting board and let cool about 20 minutes.

Bake the dough
Slice & bake the biscotti
3 Slice & bake the biscotti

Using a serrated knife, slice the cooled dough on an angle into 1-inch-thick pieces. Return to the sheet pan and arrange in an even layer, cut side down. Bake the biscotti 14 to 16 minutes, flipping halfway through, or until cooked through and hardened. Remove from the oven. Let stand about 30 minutes, or until cool.

4 Make the glaze & serve your dish

Once the biscotti are cooled, in a bowl, combine the powdered sugar, cream, and 1 tablespoon of water; whisk to thoroughly combine (add up to 1 tablespoon of water to reach your desired consistency). Drizzle the cooled biscotti with the glaze and let set about 5 minutes. Enjoy!

Make the glaze & serve your dish
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