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Biscotti with Ginger, Orange and Cashews

Calling all coffee lovers! Found this recipe for a great biscotti cookie for dipping in that morning or evening coffee. Or, just nibbling away whenever…NOT just for Christmas!!

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Biscotti with Ginger, Cranberries, Orange, and Cashews

  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 cup unsalted cashews, roughly chopped
  • 2 Tbsp finely chopped crystallized ginger
  • zest from one orange
  • 1 cup dried cranberries
  • 3 large eggs or 4 medium
  • 2 tsp vanilla extract
  1. Preheat oven to 350*F.
  2. Mix together flours, sugar, baking powder, cashews, ginger, and cranberries.
  3. In separate bowl, mix together eggs, orange zest, and vanilla.
  4. Combine wet and dry ingredients in a large bowl.
  5. Cover a cookie sheet with parchment paper.
  6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
  7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into ~1/4-inch-thick slices.
  8. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes. Store in an airtight container.

Makes about 24 pieces.

Flour Substitutions

Quite often one does not have all-purpose white flour or chooses not to want to use it. Below are some substitutions we came across that you can consider….

FLOUR SUBSTITUTIONS

When a recipe calls for 1 cup of sifted all purpose flour, try one of these –

¼ cup soy flour plus ¾ cup white flour

1/3 cup wheat germ plus 2/3 cup white flour

1/3 cup whole wheat flour plus 2/3 cup white flour

¾ cup coarse corn meal

¾ cup rice flour

1 ½ cups rolled oats

1 cup of oat flour

Add 2.5 teaspoons of baking powder per cup to compensate for the all purpose flour for heavier yeast breads.