Ginger and Almond Oat Biscotti

I love ginger. I’ve been known to sneak it in everything. I steam my vegetables with it, I blend it in my smoothies, and I always devour the pickled ginger that comes with sushi like it’s my job.

Yes, I’ve been teased a lot for my ginger obsession. I’m comfortable with this.

When I came across Jenna’s Arlette’s Triple Ginger Biscotti recipe, I knew I had to make a batch of my own. I only made a few minor substitutions but I was more than pleased with the end result.

My substitutions:

  • 1/2 cup applesauce instead of butter
  • 2 1/4 cup oat flour (ground up rolled oats) instead of regular flour
  • Baked for almost an hour to get them to crisp up (likely due to the applesauce substitution).
In the end I was left with crunchy toasty biscotti that didn’t even stand a chance of leaving my apartment to be shared with friends.

The big question is, why haven’t I made these again since?

I’m also thinking they would be even more delicious bathed in chocolate. Thoughts?

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