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
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 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.
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.
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.
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
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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 :)