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!
Day 5 of the annual 12 Days of Christmas Cookies!
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.
It will join the elite ranks of last year’s Rum Refrigerator Cookies and my childhood favorites: Mom’s Gingerbread Boys and Cherry Pecan Cookies.
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 Swirl Cookies from Day 1!
Ginger Orange Almond Biscotti
Ingredients
- 230 g All purpose flour
- 170 g sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon cardamom
- 60 g Butter (cold)
- 115 g almonds ( blanched and slivered, lightly toasted)
- ⅓ cup candied orange peel (diced, recipe here)
- ½ cup candied ginger (diced)
- 1 teaspoon vanilla
- 1 egg
- 44 g whole milk
Instructions
- 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.
Orange ginger is one of my favorite flavor combinations! I drink orange, ginger, turmeric tea from Trader Joe's all the time. These gorgeous biscotti would be perfect for dunking in my tea!
Hi, these look fantastic and I'll be making them this afternoon.
Can't scare up any candies orange in this town, so my plan is to use orange zest. Will doing so mess up the recipe so that the biscotti fall apart, or is this a good backup plan?
Thank you, deb
Hi Deb! Lol I know all about the difficulties of finding candied citrus. If you use zest, which is a great option, then zest it into the sugar to make the sugar orange scented and that will make the flavor more forward. If you are up for it, you can always make your own candied orange!Happy baking!
These are absolutely delightful! The taste and texture of the biscotti is so nice-a definite recipe to keep!!! Thank you for posting this one.