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Author Notes: This is a versatile, not so sweet biscotti. I make any number of variations. We like these with a glass of port for a light dessert or even a late afternoon snack, though tea or a hot toddy would work well too. —healthierkitchen
Makes 1 1/2 to 2 dozen
- 1 cup whole wheat pastry flour
- 1/4 cup AP flour
- 1/4 cup natural cane sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground cardamom
- 2 large eggs
- 2 teaspoons orange blossom water
- 2 teaspoons olive oil
- 1/3 cup crystallized, candied ginger, cut into about 1/4 inch bits
- Preheat oven to 350 degrees.
- In bowl of a stand mixer, mix dry ingredients: flours through cardamom.
- Make a well in the center and add the eggs, orange blossom water and olive oil. Mix until the dough comes together.
- Use a spatula to mix in the ginger bits.
- It will be a little sticky, so flour hands and turn out onto a floured work surface. Make sure the ginger pieces are well incorporated into the dough. Mold into a soft rectangle about 3 inches wide and 12 inches long. It will be about an inch high.
- Place the dough on a Silpat or on parchment paper on a half sheet pan and bake for 20 - 25 minutes. The top should feel dry and slightly springy when done. Reduce oven to 200 degrees.
- Let cool a little and, using a serrated knife, cut the rectangle into slices about 1/2 inch thick. To make them look a little more elegant, cut on a bias. The ends are your treat.
- Set each 1/2 inch piece upright on the pan and place pan back into oven for about 30 minutes. Turn oven off and let it cool.
- Once cool, the biscotti can be stored in an airtight container for quite a while.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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