dish
Orange-Ginger Biscotti

72
Serves
101
Calories
8
Nutrients
8
Vitamins

Ingredients

2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1 pinch salt
3/4 cup finely chopped candied ginger

Cooking Instructions

1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, ground ginger, pepper and salt.

3. Finely grate 1 tablespoon of zest from the oranges and set aside. Squeeze 4 tablespoons of juice through a strainer and reserve.

4. In a separate bowl, whisk the eggs, orange zest and juice together. Add this to the flour mixture along with the candied ginger and stir until a stiff dough forms.

5. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

6. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

7. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.

8. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

9. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Serving Size: 3 biscotti

Nutrition Information

Number of Servings: 72
Calories
101
Protein
2 g
Total Carbohydrate
21 g
Dietary Fiber
0 g
Sugar
10 g
Total Fat
0 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Cholesterol
26 mg
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
84 %
Percent Calories from Fat
7 %
Vitamin A
74 IU
Vitamin C
11 mg
Vitamin D
3 IU
Folate
29 mcg
Calcium
13 mg
Phosphorus
29 mg
Potassium
70 mg
Sodium
64 mg