Ginger & Cranberry Biscotti
Crunchy biscotti cookies flavored with ginger 3-ways and studded with sweet/tart craisins. Perfect for dunking into coffee, espresso or dessert wine.
cookies
Ingredients
- 4 large eggs (plus 1 for egg wash)
- 2 oz olive oil (¼ cup)
- 1 tablespoon fresh ginger (finely grated)
- 1 oz brandy (2 tablespoons)
- 16 oz all purpose flour (3 ¼ cups, see note)
- 1½ oz corn meal (¼ cup)
- 14 oz granulated sugar (1 ¾ cups, separated)
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 4 teaspoons ground ginger (separated)
- 9 oz dried cranberries (2 cups)
- 2 oz crystallized ginger (½ cup finely diced)
Instructions
- In a small bowl combine 4 large eggs, 2 oz olive oil, 1 tablespoon fresh ginger and 1 oz brandy, set aside. In a mixing bowl combine 16 oz all purpose flour, 1½ oz corn meal, 1½ cups (12 oz) of the sugar, 1 tablespoon baking powder, 3 teaspoons of the ground ginger and ½ teaspoon table salt. Mix the dry ingredients for 30 seconds to combine.
- Add the egg mixture to the dry ingredients and mix until almost combined. Toss together 9 oz dried cranberries and 2 oz crystallized ginger. Add the cranberry mixture to the dough and mix until almost combined. Turn the dough out onto a lightly floured surface and knead together.
- Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350 °F. Line a 1/2 sheet pan with parchment paper.
- Split the dough into 2 equal portions. Roll each piece of dough to a log 13" long x 2" wide. Set the logs onto the sheet pan, leaving at least 3" between them. Combine the last ¼ cup of granulated sugar with the remaining teaspoon of ground ginger. Brush each log with egg wash and sprinkle with the ginger sugar.
- Bake until the logs are golden brown and feel firm when pressed in the middle, about 35 minutes. Cool completely on a wire rack. Do not turn off the oven.
- Use a serrated knife to cut each log into ¾" slices on a slight diagonal. Lay the cookies flat on the sheet pans and bake 10-15 minutes until toasty and golden brown (see note). Cool on a wire rack.
- Store in a cookie jar for up to 2 weeks.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you like your biscotti super-crunchy bake the sliced cookies for the longer time, bake for the shorter time if you like them a little softer.
To work ahead: the dough logs can be wrapped and refrigerated for several days or frozen for several weeks.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!