Ginger & Almond Rye Meal Biscotti

Ginger & Almond Rye Meal Biscotti

With no added fat, these crispy dunking biscuits are the perfect choice for a guilt-free indulgence!

  • 1 cup Healtheries Stoneground Rye Meal Flour
  • 1 cup plain flour
  • 3/4 cup caster sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 1 cup whole blanched almonds
  • ½ cup crystallised ginger, roughly chopped
  • 2 large eggs
  • 1 egg yolk


  1. Preheat oven to 170°C fan bake (180°C regular bake).
  2. Combine the dry ingredients in a bowl. Stir in almonds and crystallised ginger.
  3. In another bowl, lightly beat eggs and yolk with a fork. Add to dry ingredients and mix into a soft, slightly sticky dough.
  4. Lightly flour hands, and roll the dough into a log shape about 40cm long. Place log on a baking tray lined with baking paper.
  5. Bake for 30 minutes or until risen and lightly golden.
  6. Reduce oven temperature to 120°C. Cool the loaf for 20 minutes before cutting into slices, as thin as possible.
  7. Arrange slices on baking trays in a single layer and re-bake for 30 minutes, or until dry and crisp.
  8. Storage: Cool and store in an airtight container. These keep fresh for 3-4 weeks.

Serving Suggestions

Dunk into your favourite hot drink

Nutritional Information

Average Quantity per Serve (1 biscuit)

Energy 261kJ (62Cal)
Protein 1.5g
Fat, Total 2.1g
- Saturated less than 1g
Carbohydrate 8.8g
- Sugars 4.8g
Dietary Fibre less than 1g
Sodium 63mg