There is one type of baked good that goes so well with coffee that it ought to be a misdemeanor not to serve the two together. I mean really, what is coffee without a biscotti on the side? Just coffee, right?! But when the two are served together, then it becomes a match made in heaven. And the best way ever to start a day! 

So, when thinking about which of my several recipes for biscotti to make for our upcoming trailer trip, I decided to think outside the typical biscotti box. And this, non-traditional Italian cookie recipe is what I came up with. Sure, it’s still a biscotti, doubled baked and all, but the flavor is more like you would find in candied ginger shortbread. So, this is basically Italy and Scotland sharing an adventure together. And I’m telling you the truth, they make a great team!

So, next time you want to liven up your biscotti repertoire, I suggest you give this recipe a try. But be warned. These are very gingery cookies. If you are not a true ginger lover, these are probably not the cookies for you. Or if you have young children, I’m sure they would not appreciate the flavor either.

But if you love Candied Ginger Shortbread (recipe on site), you will definitely love these biscotti. And have no fear, just like my other biscotti recipes, these cookies are not jaw breakers.

So, enough for today. It’s gray outside, with sprits of rain every so often. Not enough to add to the water table, but enough to warrant carrying an umbrella had either of us the energy to go for a walk. Which we don’t.

But hey, it’s May. Our lilacs are in full bloom and perfuming the air with their lovely scent. (In the picture below, this is part of the view I see from my desk. The lilac bush being dead center in this picture. No mountains today, but they’ll come back. They always do!)

And I’ll come back again too. But until then – peace and love to all.

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking powder

1 tsp. ground ginger

¼ tsp. kosher salt

⅔ c. finely chopped candied ginger

½ c. (1 stick) unsalted butter, room temp.

⅔ c. granulated sugar

2 lg. eggs

1 tsp. vanilla

1 c. finely chopped almonds

Place a piece of parchment paper on a large baking sheet. Set aside.

In a small bowl whisk the flour, baking powder, ground ginger, salt, and candied ginger together. Set aside.

In a large mixing bowl beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and then slowly mix in the flour mixture. Add the almonds and mix just until blended.

Divide dough in half and using your hands, form each portion into a flat rectangle about 12-inches long and 2½- inches wide on the prepared baking sheet. (I kind of roll the dough into a long round tube before placing it on the baking sheet. Then I pat it into the shape described above.)

Bake in a pre-heated 325-degree oven for about 30 minutes, until lightly browned.

Remove from oven and allow to cool for 5-6 minutes on the baking sheet. Then cut into 1-inch-thick slices.

Place the slices cut side down back on the baking sheet. Bake for 10-12 minutes or until firm.

Remove from oven and cool on wire racks. Store in an airtight container.