Cranberry Orange Ginger Biscotti
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
24 biscotti
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Calories
111 kcal
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Course
Dessert
Cranberry Orange Ginger Biscotti
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Perfectly crunchy cookies are chock full of cranberries, orange and ginger goodness to make these beautiful Cranberry Orange Ginger Biscotti. This biscotti is the perfect cookie recipe for any non-chocolate lover.
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Ingredients
- 6 tablespoons unsalted butter softened
- ⅔ cup granulated sugar
- 2 eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon orange zest from 1 orange
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground ginger
- ½ teaspoon kosher salt
- ⅓ cup dried cranberries
- ⅓ cup fresh cranberries
- 2 tablespoons crystalized ginger
- 1 egg for egg wash
- 1 tablespoon raw sugar
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
- In a large glass bowl, cream the butter and sugar together until smooth using a hand mixer (or a stand mixer.)
- Break the eggs, and add them to the butter/sugar mixture with the vanilla extract and orange zest. Beat until smooth.
- Add the flour, baking powder, ground ginger and salt, then mix at a low speed until the dough is smooth. It will be slightly sticky, but not overly so.
- Using a rubber spatula, gently fold in the cranberries and crystallized ginger.
- Transfer the dough to the prepared baking sheet. You may either divide it in half to make two shorter logs or make one longer and wider log, patting it down until the dough is in a rough rectangular shape and about ¾" tall.
- Brush the top of the log(s) with the egg wash, then sprinkle with the raw sugar.
- Bake the dough for 25 minutes, then remove from the oven, and let cool for 5-10 minutes.
- While the biscotti cools, reduce the oven's temperature to 325°F.
- Using a serrated knife, cut the biscotti logs into ½" to ¾" slices.
- Set the biscotti slices on their sides, and arrange on the baking sheet for the second baking.
- Return the cookies to the oven, and bake for an additional 25-30 minutes, or until the biscotti have turned a beautiful golden brown color.
- The exterior of the cookies should be pretty crispy, but they should break apart easily, so transfer them to a cooling rack with care. (The cookies will firm up as they cool, too, but they should not become too hard.)
- Enjoy when cool with a glass of milk or your favorite holiday beverage.
Notes
- Recipe adapted from King Arthur Flour's American-Style Vanilla Biscotti.
- These biscotti can be stored in an airtight container at room temperature for at least a week, but they shouldn't last that long.
Nutrition Information
Show Details
Serving
1biscotti
Calories
111kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Cholesterol
39mg
(13%)
Sodium
87mg
(4%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 24biscotti
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1biscotti | |
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 39mg | 13% |
| Sodium | 87mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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