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Sweet Potato, Candied Ginger & Rosemary-Almond Biscotti Click Here to Print This Recipe

Sweet Potato, Candied Ginger & Rosemary-Almond Biscotti

Sweet Potato, Candied Ginger & Rosemary-Almond Biscotti

Serves: 20-24 cookies


  • 1/4 cup canola oil
  • 2 tbs. very soft butter
  • 2 tbs. molasses
  • 1 egg (room temperature)
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar (plus extra for rolling dough in)
  • 1/3 cup (from a 15 oz. can) Glory Foods Sweet Potato Casserole
  • 2 cups plus all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. powdered ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 2/3 cup Marcona almonds with Rosemary*
  • 1/4 cup minced candied ginger


  1. Heat oven to 350 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. In the bowl of a mixer, beat together the oil, butter, molasses, egg, both sugars and Glory Foods Sweet Potato Casserole.
  4. In a separate bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg and salt.
  5. In 2 stages, mix the dry ingredients with the wet. When incorporated, add the almonds and candied ginger (if dough is too sticky, add a tbs. or more extra flour).
  6. Divide the dough in half; roll each half in white sugar and form into logs (approx. 12” x 2”). Transfer on the cookie sheet and bake for 20 minutes.
  7. Remove from oven and allow to rest for 5 minutes then cut logs diagonally (on the cookie sheet) into 3/4” slices, separating slightly. Return to oven and continue to bake for an additional 20 minutes.
  8. Transfer cookies to a wire rack for cooling.

Recipe by Michaela Mercer Rosenthal,

*Marcona almonds with rosemary available at Trader Joe’s. If unavailable in your area, substitute slivered (baking) almonds and 1 tbs. freshly chopped rosemary needles.

Products used in this recipe

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