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
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Ingredients
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1 cup
whole wheat pastry flour
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1/4 cup
AP flour
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1/4 cup
natural cane sugar
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3/4 teaspoon
baking powder
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1/8 teaspoon
salt
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1 teaspoon
ground cardamom
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2
large eggs
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2 teaspoons
orange blossom water
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2 teaspoons
olive oil
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1/3 cup
crystallized, candied ginger, cut into about 1/4 inch bits
Directions
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Heat oven to 350 degrees.
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In bowl of a stand mixer, mix dry ingredients: flours through cardamom.
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Make a well in the center and add the eggs, orange blossom water and olive oil. Mix until the dough comes together.
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Use a spatula to mix in the ginger bits.
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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.
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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.
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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.
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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.
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Once cool, the biscotti can be stored in an airtight container for quite a while.
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