Biscotti with Ginger, Cranberries, Orange, and Cashews
About biscotti:
If you are new to making biscotti like me, you’ll discover that these cookies are baked twice. They are super dry and that’s what makes them a perfect cookie to keep in the pantry or to give as gifts. You don’t have to worry about them getting stale or falling apart because they are supposed to be rather hard and dry.
You’ll form the dough into 2 logs, and bake the logs for 25 minutes. Take them out of the oven and let them cool enough to handle, at least 15 minutes. Then the logs are sliced, placed back on the baking sheets, and baked again for another 20 minutes, flipping once.
I add whole wheat flour to the biscotti, along with crystallized ginger, cashews (yum!), orange zest, and dried cranberries. These biscotti are packed full of goodness. You’re going to love them!
Looking to fill your cookie jar?Here’s a few more crunchy cookie recipes that are my favorites:
Biscotti with Ginger, Cranberries, Orange, and Cashews
Packed with lots of goodies, these biscotti with ginger, cranberries, orange, and cashews are perfect with a cup of tea or coffee. Try them today!
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 cup unsalted cashews, roughly chopped
- 2 tablespoons finely chopped crystallized ginger
- zest from one orange
- 1 cup dried cranberries
- 3 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix together flours, sugar, baking powder, cashews, ginger, and cranberries.
- In separate bowl, mix together eggs, orange zest, and vanilla.
- 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.
- Cover a cookie sheet with parchment paper. 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.
- Bake for 25-30 minutes. Let the biscotti cool completely.
- Slice logs into approximately 1/4 inch thick slices. Lay the slices flat on a baking sheet (you can use the same one with the parchment), and bake for 7-10 minutes.
- Flip each biscotti over, and then continue to bake for an additional 7-10 minutes.
- Cool completely before storing in an airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1 biscottiAmount Per Serving: Calories: 138Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 41mgCarbohydrates: 25gFiber: 2gSugar: 13gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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.
11 Comments on “Biscotti with Ginger, Cranberries, Orange, and Cashews”
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.
Oh your biscotti looks AMAZING! Gotta make this.
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. :)
These look so delicious as do Olga’s Whats that expression-there’s more then one way to skin a cat!
Well, I’m just glad that making biscotti doesn’t involve skinning any cats ;)
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.
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!
i still have never made biscotti – i’m changing that this year!
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 :)