Recipe Image

Ginger-Orange Biscotti

  • 35 m
  • 1 h 10 m
Ruth Cousineau
“Authentic biscotti are low in fat and easy to make. To achieve the characteristic crisp texture, they are “twice-cooked,” first as a log, then again as slices. These fragrant spiced biscotti are excellent dipped in a steaming cup of tea or coffee.”

Ingredients

    • ¾ cup whole-wheat pastry flour
    • ¾ cup all-purpose flour
    • 1 cup sugar, or ½ cup Splenda Sugar Blend for Baking
    • ½ cup cornmeal
    • 2 teaspoons ground ginger
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 large eggs
    • 2 large egg whites
    • 2 teaspoons freshly grated orange zest
    • 1 tablespoon orange juice

Directions

  • 1 Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • 2 Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda), cornmeal, ginger, baking powder, baking soda and salt in a medium bowl. Whisk eggs, egg whites, orange zest and orange juice in a large bowl until blended. Stir in the dry ingredients with a wooden spoon until just combined.
  • 3 Divide the dough in half. With dampened hands, form each piece into a 14-by-1½-inch log. Place the logs side by side on the prepared baking sheet
  • 4 Bake until firm, 20 to 25 minutes. Cool on the pan on a wire rack. Reduce oven temperature to 300 degrees .
  • 5 Slice the logs on the diagonal into cookies ½ inch thick. Arrange, cut-side down, on 2 ungreased baking sheets. Bake until golden brown and crisp, 15 to 20 minutes. (Rotate the baking sheets if necessary to ensure even browning.) Transfer the biscotti to a wire rack to cool.
  • Make Ahead Tip: Store in an airtight container for up to 2 weeks.
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