Stem ginger & Pear biscotti

Melanie Neil

Melanie Neil

5th October 2020
Melanie Neil

Stem ginger & Pear biscotti

22 min

A softer style biscotti to be enjoyed with either an espresso or Vin Santo dessert wine.

Makes around 30 biscotti.


  • 150g organic whole blanched almonds
  • 250g organic '00' flour
  • 1 teaspoon baking powder
  • 150g caster sugar
  • 25g stem ginger, finely chopped
  • 25g dried pear, finely chopped
  • 2 large free range eggs, lightly beaten
  • Icing sugar for dusting
  • 150g dark chocolate (optional)


Bring a pan of water to the boil and add the almonds. Boil for 30 seconds, then drain.  Peel off the almond skins and set aside.
Preheat the oven to 180C/160C fan, Gas Mark 4 and line one or two baking trays with baking parchment.
Mix the flour, baking powder and sugar in a bowl. Add the almonds, ginger, pear, and eggs. Stir to form a thick but soft dough. Dust icing sugar over a clean surface, divide the mixture into three portions and roll each one into a sausage shape.
Place the rolls on the lined tray and flatten lightly. Bake for 20mins until golden brown.
Remove from the oven and carefully cut each roll on an angle into 1cm wide strips. Spread the strips in a single layer on the baking tray and return to the oven for 2-3mins. Remove and leave too cool.
When the biscotti have cooled, temper 150g of dark chocolate. Dip the biscotti to half coat them, and leave to set on baking parchment.

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