Orange Ginger Biscotti is the perfect treat to share with a friend over coffee.
This tasty crunchy cookie with bits of candied ginger is always welcome on the dessert tray.
If you ask around there are dunkers and non-dunkers in life. Non-dunkers just do not understand dunkers and there is no convincing them. I am a dunker, so biscotti cookies have always been a favorite coffee companion.
Of course, I dunk cookies into milk, but my coffee with cream is host to various things…toast, muffins, cookies, scones, and of course biscotti.
Living in Colorado, our arid climate changes the moisture content of the flour, so I added less flour than this recipe called for and an extra egg. It was an easy recipe to follow and wasn’t time-consuming. My hubby (an occasional dunker) loved it!
It’s an easy dessert to make, even for the non-baker in me. So after perusing several recipes, I stirred up a version I could live with, specifically without anise.
I creamed, added, molded, baked, and cut my way to an afternoon of relished dunking. Whether you dunk or not, this is an easy biscotti recipe to make and enjoy!
- Substitute white whole wheat flour for regular flour
- Substitute mini chocolate chips
- Substitute lemon extract for the orange and add lemon zest
- Dip in white or dark chocolate as shown in the first photo
More Dessert Recipes You’ll Love
- Orange Ginger Tea Cake
- Chewy Ginger Oatmeal Cookies
- Snickerdoodle Cookies [Whole Wheat]
- Ghirardelli Brownie Cookies
- Whole Wheat Triple Chocolate Cookies
Orange Ginger Biscotti
- 3 large eggs
- 1/2 cup butter
- 3/4 cups sugar
- 1/4 teaspoon salt
- 2 teaspoons orange extract
- 1/2 cup chopped crystallized ginger
- 1/2 cup chopped pecans
- 1 teaspoons baking powder
- 3 1/2 cups flour (till dough formed)
- Cream the salt, eggs, butter, orange extract, and sugar together. Add baking powder and gradually add the flour until dough is formed.
- Divide dough into 2 equal parts and knead crystallized ginger and pecans into the dough. Divide each ball into 2 balls, shape them o small flat discs about an inch thick, and place on a cookie sheet.
- Bake at 350°F for 30 minutes. Cut loaves while warm (NOT HOT) about 1-inch wide and lay each slice on its side on the cookie sheet. Put back in the oven for about 5 minutes, until lightly toasted. Flip and toast the other side for 5 minutes. Remove from oven and cool.