Pear Ginger Biscotti
By Elena
Pear Ginger Biscotti combines the warm bite of freshly grated ginger with sweet, chewy dried pear chunks in a classic twice-baked cookie.
Why You’ll Love This Pear Ginger Biscotti Recipe
- Features freshly grated ginger for aromatic warmth.
- Chewy dried pear chunks add sweet pockets of fruit flavor.
- Dough comes together quickly with simple pantry staples.
- Traditional twice-baked method creates a satisfying crisp crunch.
What you’ll need
- 2 cups (250g) all-purpose flour Provides structure for shaping the dough into a sturdy log.
- 1 cup (200g) granulated sugar Sweetens the dough and aids in creating a crisp finish.
- 1 cup (150g) dried pear chunks Folded into the dough to add chewy texture and fruit flavor.
- 2 tablespoons (30g) freshly grated ginger Adds a vibrant, spicy kick that balances the sweet pear.
- 1 teaspoon (5g) baking powder Gives the dough a light lift during the initial bake.
- 2 large eggs Moistens the dry ingredients and binds the dough together.
YOU MIGHT LOVE: Ginger Molasses Cookies — another recipe selected from a related category or overlapping theme.
Keep it simple
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Sharp slicing knife
Step-by-step instructions
This recipe utilizes the classic two-step baking technique: an initial bake to set the shaped dough log, followed by a second bake to dry and crisp each individual slice.
- 1Step 1
Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- 2Step 2
Whisk flour, sugar, and baking powder in a bowl. Add eggs and ginger to form a dough, then fold in dried pears.
- 3Step 3
Shape into a log on the tray and bake for 25 minutes.
- 4Step 4
Remove, let cool slightly, slice into strips, and bake again for 10 minutes until crisp.
CHECK OUT: Apple Butter Snickerdoodle Bars — another recipe selected from a related category or overlapping theme.
Tips for a better result
- Line your baking sheet with parchment paper to prevent the dough log from sticking.
- Let the baked log cool slightly before cutting into strips to ensure clean slices.
- Use a sharp knife to cut neatly through the dried fruit chunks.
- Keep an eye on the cookies during the final 10-minute bake so they crisp evenly.
Variations & substitutions
- Slice the log on a slight diagonal for longer, traditional coffeehouse-style biscotti.
Serving suggestions
Serve these crunchy biscotti alongside hot black coffee, espresso, or your favorite steeped tea for dipping.
Storage & reheating
Allow the biscotti to cool completely, then store them in an airtight container at room temperature.
Nutrition notes
Values below come directly from your recipe inventory and are presented as recipe information, not medical advice.
Quick recipe answers
Why is biscotti baked twice?+
The first bake sets the shape of the loaf, while the second bake dries out the cut slices to make them crisp.
Can I slice the loaf right out of the oven?+
It is best to let the log cool slightly first, as cutting it immediately while extremely hot can cause the slices to crumble.
With real grated ginger and chewy pear pieces, these crisp cookies make a flavorful, reliable treat for afternoon tea or coffee time.
Pear Ginger Biscotti
Bake crisp homemade biscotti flavored with fresh grated ginger and chewy dried pear chunks. Twice-baked for a classic crunchy texture.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (150g) dried pear chunks
- 2 tablespoons (30g) freshly grated ginger
- 1 teaspoon (5g) baking powder
- 2 large eggs
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Whisk flour, sugar, and baking powder in a bowl. Add eggs and ginger to form a dough, then fold in dried pears.
- Shape into a log on the tray and bake for 25 minutes.
- Remove, let cool slightly, slice into strips, and bake again for 10 minutes until crisp.
Nutrition
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