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!
 
Have you tried biscotti yet? These deliciously crunchy cookie toasts are perfect to graze on while you sip your favorite hot beverage. They keep well and are perfect for gift giving. I love to dunk them in milk, too.
 
When I first saw this biscotti 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.
 
Image of author's mom and daughter, enjoying a book together, in a rocking chair.
 
This recipe just screamed her name. My mom enjoys a cup 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. And I know she loves these chocolate toffee biscotti.
 
She also loves crystallized ginger, aka candied ginger. Have you tried these ginger sparkle cookies? My mom loves these cookies and amps up the ginger flavor by adding chopped candied ginger. So good!
 
I knew one thing for certain, my hubby would not be wild about these. In fact, I baked a dozen of  chocolate chip 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!
 
For these biscotti with ginger, I 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.
 
Top view of several biscotti, piled into white coffee mug, which is on square white plate. Background is red.

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!

Close up image of one biscotti on white plate, with a couple more biscotti in back ground, along with orange slice, ginger, cranberries, and cashews.
Looking to fill your cookie jar?
Here’s a few more crunchy cookie recipes that are my favorites:
 
Biscotti flecked with nuts and cranberries, in a white teacup on a red background.

Biscotti with Ginger, Cranberries, Orange, and Cashews

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 15 minutes
Total Time: 1 hour 25 minutes

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

  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. 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.
  6. Bake for 25-30 minutes. Let the biscotti cool completely.
  7. 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.
  8. Flip each biscotti over, and then continue to bake for an additional 7-10 minutes.
  9. Cool completely before storing in an airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1 biscotti
Amount 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.

Did you make this recipe?

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Verdict: These are 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 loves 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.
Overhead close up view of biscotti in white mug, on red background.