Sheet Pan

Not Quite Savory, Not Quite Sweet, Cardamom GingerĀ Biscotti

February  1, 2011
0 Ratings
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
In This Recipe
  1. Heat oven to 350 degrees.
  2. In bowl of a stand mixer, mix dry ingredients: flours through cardamom.
  3. Make a well in the center and add the eggs, orange blossom water and olive oil. Mix until the dough comes together.
  4. Use a spatula to mix in the ginger bits.
  5. 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.
  6. 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. Remove from oven and reduce oven temperature to 200 degrees.
  7. 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.
  8. 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.
  9. Once cool, the biscotti can be stored in an airtight container for quite a while.

See what other Food52ers are saying.

  • student epicure
    student epicure
  • Midge
  • healthierkitchen
  • drbabs

6 Reviews

student E. June 11, 2011
this looks wonderful. as someone who doesn't like super sweet desserts, it's so nice to a recipe with minimal sugar! will try these soon...
Author Comment
healthierkitchen July 6, 2011
I agree, student epicure! I'm not a huge dessert person. These are very forgiving and you can make them with a lot of different combinations. Another favorite of mine is with dried cranberries, vanilla (instead of orange blossom water) and Chinese five spice powder instead of cardamom. Or dark chocolate and Grand Marnier... or dried apricot or pear with rosemary....
Midge February 3, 2011
These sound great!
Author Comment
healthierkitchen February 3, 2011
Thanks Midge!! Hope you'll give them try.
Author Comment
healthierkitchen February 1, 2011
I bought it at a small Greek/Turkish shop to use in amuse bouche's almond yogurt cake. It was with the rose blossom water and pomegranate molasses, etc. If I didn't already have it, I would have used Grand Marnier. These are easy as can be (they have to be for me to bake!) and are very forgiving - you can switch out ingredients pretty easily!
drbabs February 1, 2011
yum. where do you get orange blossom water?