Biscotti with Ginger, Cranberries, Orange, and Cashews
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:
- 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
- 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 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.
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.