Ginger in biscotti...I put crystallized ginger in biscotti, and can't taste it. Can raw ginger be used?
My fav recipe is with almonds and cranberries, tried this for a change and it is blah... would love any flavourful recipe!
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My experience is that not all candied ginger is potent. The darker & the chunkier the piece, the more flavor it tends to have. But I'm not always a fan of dried fruit in biscotti. It tends to harden quite a bit, or worse - burn at the edges where its exposed to heat.
I love the idea of coffee and ginger as a combination. I have also paired ginger with sesame in biscotti to nice affect.
Here's my recipe that demonstrates that idea:
But have you tried ground ginger powder? I would put raw ginger but I like the taste and texture.