Ginger-Orange Biscotti

Ginger-Orange Biscotti

1 Review
From: EatingWell Magazine, November/December 1998

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 54 servings

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Original recipe yields 54 servings
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  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 cup sugar, or 1/2 cup Splenda Sugar Blend for Baking
  • 1/2 cup cornmeal
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 2 teaspoons freshly grated orange zest
  • 1 tablespoon orange juice

Preparation

  • Active

  • Ready In

  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-1 1/2-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 1/2 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.

Nutrition information

  • Per serving: 35 calories; 0 g fat(0 g sat); 0 g fiber; 8 g carbohydrates; 1 g protein; 1 mcg folate; 7 mg cholesterol; 4 g sugars; 11 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 35 mg sodium; 9 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

Reviews 1

December 13, 2015
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By: naomi.driesen
Needs checking I'm fairly experienced at making biscotti. I carefully been up the recipe and discovered that the dough was very moist, like cookie dough. I then checked it's for portions against other biscotti recipes and realized that there is about half as much flour as would be expected. I added quite a bit of flour,perhaps a cup, and was then able to make the biscotti. Doesn't Eating Well check these recipes? This could well have been a disaster for a less experienced cook. Pros: A good idea Cons: Not enough flour