Ginger, orange and cashew biscotti

cantucci

This recipe is oddly low on butter for me (as in, no butter at all), but I assure you, the spice and flavor of these crunchy biscotti will leave you 100% satisfied. They also keep well for several days, so they are perfect as gifts as well.

Ginger, Orange and Cashew Biscotti

  • 1/2 cup plus 1 tablespoon (110 g) white sugar
  • 1 egg
  • 1 large egg yolk
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 pinch salt
  • 2 oz (60 g) candied ginger, coarsely chopped
  • 1/3 cup (40 g) cashews, coarsely chopped
  • grated zest of 1 orange

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.

In a large bowl, stir together the sugar, egg and egg yolk until well combined. In a separate bowl, sift together the flour, baking soda, ground ginger and salt. Add the candied ginger, cashews and orange zest. Pour the dry ingredients into the bowl with the egg mixture and mix well.

Form three logs of dough on the lined baking sheets (the dough will be quite wet, so I suggest you use a pastry bag without a tip to pipe the mixture onto the sheets). The logs should be about 1 1/4 inches wide. Bake in the preheated oven for 15-18 minutes. Remove from oven, let rest for 2 minutes. Lower the oven temp to 325°F (160°C). With a serrated knife, cut the loaves crosswise at a diagonal angle to form biscotti about 1 inch wide. Place the biscotti on the baking sheet, cut-side up, and cook in the lowered-temp oven for 2-3 minutes. Remove from oven, flip the biscotti and toast the other side for another 2-3 minutes. Let cool before serving.

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