Enjoy a double hit of ginger and spices when you kick back with some coffee and biscotti.

When it opened, ACE Bakery sold various kinds of biscotti, but this ginger one was the most popular. It is a bit tricky to prepare, as the dough is sticky. On the plus side, it keeps for several weeks in a covered container. Adapted from More From ACE Bakery by Linda Haynes.

Ginger Biscotti
Makes about 42 biscotti

• 1/2 cup + 2 Tbsp vegetable oil
• 4 large eggs
• 4 cups all-purpose flour
• 1-1/2 cups + 2 tbsp granulated sugar
• 1-1/4 tsp baking powder
• 1 tsp kosher salt
• 1-1/2 Tbsp ground ginger
• 1/2 tsp each: ground cinnamon, ground nutmeg
• 5 oz (140 g) crystallized ginger, finely chopped (about 1 cup)

Egg Wash
• 1 large egg
• 1 Tbsp milk
• Flour and grease baking sheet


For dough, whisk together oil and eggs in medium bowl until well blended.

In large bowl of stand mixer, whisk together flour, sugar, baking powder, salt, ground ginger, cinnamon and nutmeg. Stir in crystallized ginger. Fit mixer with dough hook. Add egg mixture. Mix using stir speed until dough forms into clumpy ball, scraping bowl occasionally.

Turn dough out onto floured work surface. Cut into three equal pieces. Roll and pat each piece into slightly flattened log about 2-1/2 inches wide. Dough is sticky; moisten hands to smooth and adjust dough as needed. Transfer each log onto baking sheet, about 3 inches apart, as dough spreads.

For egg wash, whisk together egg and milk in small bowl. Brush liberally over each log. (You will have some left over).

Bake in centre of preheated 325F oven until golden and just firm when pressed with fingertip, about 40 minutes. Remove from oven. Place pan on rack to cool to room temperature.

Remove each log from pan and cut diagonally into 1/2- to 3/4-inch slices, using serrated knife to prevent breakage. Place no more than 15 slices cut side down on baking sheet lined with parchment. Bake in centre of preheated 325F oven until golden, about 10 minutes. Repeat with 2 more batches.