Ginger & Cranberry Biscotti

4.47 from 13 reviews

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.

Prep Time30

Bake Time1

Baking Time1

Total Time2 30

Servings:48 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 1/2" 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.

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.

Nutrition