Biscotti with Ginger, Cranberries, Orange, and Cashews

When I first saw this recipe on Olga’s site, Mango and Tomato (Go there and browse, both her recipes and her photography are great!), I knew I was going to make it and I knew who I was going to make it for. My mom.
This recipe just screamed her name. My mom enjoys a glass of tea two to three times a day. Crazy, right? Okay, maybe not crazy, but I’m a coffee girl. I thought this biscotti would go perfectly with tea. She also loves ginger. I’m getting there with ginger, but still only like it in moderation. I knew one thing for certain, my hubby would not be wild about these. In fact, I baked off a dozen of these cookies for him because I felt bad knowing he probably wouldn’t enjoy the biscotti. What’s that? You would like to give me the Wife of the Year award? Thank you, I’m humbled!
I did make some modifications to Olga’s recipe, but definitely still go take a look at her site (she used pistachios!), and take in her beautiful photography.
Biscotti with Ginger, Cranberries, Orange, and Cashews
Adapted from Mango Tomato
1 cup all-purpose flour
1 1/2 cups whole wheat flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup unsalted cashews, roughly chopped
2 Tbsp finely chopped crystallized ginger
zest from one orange
1 cup dried cranberries
3 large eggs
2 tsp vanilla extract
1. Preheat oven to 350*F.
2. Mix together flours, sugar, baking powder, cashews, ginger, and cranberries.
3. In separate bowl, mix together eggs, orange zest, and vanilla.
4. Combine wet and dry ingredients. This is a fairly dry dough, so I started with a spoon, but ended up pouring it onto my cutting board and combining the ingredients with my (clean) hands.
5. Cover a cookie sheet with parchment paper.
6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into ~1/4 inch thick slices.
8. Lay the slices flat on a baking sheet (you can use the same on, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes.
Verdict: These were great! Now that I’ve lost my biscotti virginity, I can’t wait to try more variations. I’m thinking espresso powder and dark chocolate…
Husband’s take: To my surprise, he did actually try these. He said “they are hard,” but he liked them. I think he will probably stick with the cookies though. My mom loved them! I sent a bunch home with her. As well as a bunch of the crystallized ginger, because I knew I would never use it all.
Changes I would make: None. But I can’t wait to play around with different variations.
Difficulty: Easy! A little time-consuming because you have to bake twice, but very forgiving. I worked around my daughter’s naps and they came out great.
When you make a recipe from my site tag it with #RachelCooks!
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13 comments

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  3. I was sitting here eating a biscotti when I came across this recipe. I think I’d rather have yours. They look and sound delicious.

  4. Oh your biscotti looks AMAZING! Gotta make this.

  5. I agree with the Wife of the Year Award. Our husbands always gets special treats and fancy dinners. We need to be appreciated! Love the pic of your mom. :)

  6. These look so delicious as do Olga’s Whats that expression-there’s more then one way to skin a cat!

  7. These look heavenly with a cup of my Kona coffee I have here. Your mother looks like such a happy and doting grandma. You and your daughter are lucky! :) And so is she since you obviously are generous with her. I want someone to bake me some biscotti! I do award you with Wife of the Year Award. It’s official.

    • Geni, you leave THE BEST comments (no offense to everyone else). I am very blessed with a great mom, and I’m glad my daughter gets to enjoy her as well.

  8. I’m the same as you with ginger… I like it, but only in moderation. But I do love a few cups of tea per day… this would definitely be a great accompaniment!

  9. i still have never made biscotti – i’m changing that this year!

  10. thank you for the kind words! I’m glad you made changes to the biscotti to make them how YOU like them. They look great!

    • Thanks! Hope the way I linked to you is okay. I would have left the recipe off and just linked to your recipe…but since I made the modifications…
      Yeah, I just hope it’s okay. Let me know if it’s not. I know everyone has different opinions on this matter :)

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