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These sensational Ginger Orange Almond Biscotti are a little bit spicy and bit sweet! They have notes of ginger, orange, cardamom and cinnamon all baked to crispy perfection. Perfect for dunking in coffee or just snacking!
I try not to pick favorites. I want the cookies to know I love them equally.
But sometimes you just can’t help yourself and you find yourself gravitating to particular cookie.
This Ginger Orange Almond Biscotti was that cookie this year.
These are James Beard Award, Michelin Star kind of elite ranks.
These biscotti are sophisticated, sassy cookies.
The candied orange adds a bit a sweetness; the candied ginger adds a bit of bite and heat; the cinnamon and cardamom are spicy and warming; and the almonds add extra crunch to this magnificent cookie!
They were delicious dipped in coffee; they were as delicious on Day 1 as on Day 6; they were delicious in the morning before work; and they were delicious after dinner as the perfect sweet ending. Seriously “All the time” delicious.
These cookies will wow your guests and impress even the most taciturn of mother in laws.
You have my word.
On a side note…If I get any more burns on my hands, I’m going to have to hire a hand-model.
These Ginger Orange Almond Biscotti are Day 5 of my 12 Days of Christmas Cookies! You won’t want to miss my No Bake Peanut Butter Cookies, Chocolate Chip Shortbread Cookies, Butterscotch Chews, or Chocolate Peppermint Sugar Cookies from Day 1!
Ginger Orange Almond Biscotti
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, cinnamon and cardamom; mix to blend.
- Add the butter to the bowl and mix until the mixture is very fine and powdery with no visible signs of butter.
- Add almonds, orange peel, and ginger; stir to combine.
- In a separate bowl, whisk together the egg, vanilla and milk until well combined.
- With the mixer running, slowly pour the egg mixture into the flour mixture. Mix just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until the dough is uniform and smooth.
- Divide dough into two pieces and roll each into a log about 12 inches long. The log should be slightly coated with flour just to keep it from sticking. Slide onto parchment lined baking sheet and bake 15-20 minutes in preheated oven until golden brown and firm to touch.
- Remove from pan and allow to cool slightly.
- Reduce oven temperature to to 300°F
- When logs are cool enough to handle, cut into ½ inch diagonal slices using a serrated knife.
- Place biscotti onto a parchment lined sheet pan, cut side down, and bake 15 minutes or until crisp. Cool on pan.
- Store in an airtight container for several weeks or freeze two months.