Orange-scented biscotti with warm ground ginger and chewy crystallized ginger pieces.
Ginger Orange Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 150 minutes: 35 hands-on, 0 chilling or resting, 70 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring cups and spoons
- Two mixing bowls, whisk and sturdy spatula
- Two 13 × 18-inch rimmed baking sheets and parchment paper
- Ruler, cutting board and sharp serrated knife
- Cooling rack
Orange-scented biscotti with warm ground ginger and chewy crystallized ginger pieces.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and mix
- 1Prepare and mixDice crystallized ginger into pieces no larger than 1/8 inch. Rub orange zest into the sugar. Whisk flour, baking powder, salt and ground ginger. Beat butter with the scented sugar, then beat in eggs and vanilla. Fold in dry ingredients and ginger pieces. Scrape and fold once more to disperse any sticky ginger clusters.
Shape and first bake
- 2Shape and first bakeHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Line two baking sheets. Divide dough equally and shape two logs, each 10 inches long, 2 inches wide and about 3/4 inch high, on one sheet, leaving 4 inches between them. Smooth with the spatula; do not add unmeasured flour. Bake on the middle rack for 25–30 minutes, until tops are set and the centers feel firm when gently pressed. Keep the second sheet ready for drying.
Rest and slice
- 3Rest and sliceRest the baked logs on their sheet for 15 minutes, included in cooling time. Reduce oven to 300°F (149°C) conventional or 275°F (135°C) fan. Transfer carefully to a board. Cut each log on a slight diagonal into 14 slices, about 5/8 inch thick, including the end pieces: 28 individual cookies. Saw gently rather than pressing through the inclusions.
Dry both trays
- 4Dry both traysArrange 14 slices cut-side down on each sheet. Bake one sheet at a time for 10 minutes, turn every slice and bake another 10 minutes. Repeat with the second sheet: 40 minutes of drying in total. The crumb should feel dry at the edges; fruit or chocolate pockets will remain softer. First baking and both drying batches total up to 70 minutes.
Cool and finish
- 5Cool and finishTransfer to a rack and cool for 30 minutes after the final drying tray. Cookies become crisper as they cool. The listed 45 minutes of cooling includes the earlier 15-minute log rest. Seal only when completely cool.
Chef’s Science & Pro Tips
Ingredient science
Small crystallized ginger pieces make the slices easier to cut.
Technique & texture
The two ginger forms provide different flavors: warm spice and sweet chewy bites.
Finishing & serving
Do not substitute wet ginger paste for the dry spice.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store completely cooled cookies in an airtight tin in a cool, dry place, separated from soft cookies. |
| Refrigerator | Not recommended for texture | Humidity can soften the dried crumb; use a cool pantry or freeze instead. |
| Freezer | Up to 1 month | Freeze cooled cookies in a sealed freezer container with parchment between layers. |
| Thawing | About 1 hour | Thaw in the closed container at room temperature to limit condensation on the cookies. |
| Refreshing | Serve after cooling | For uncoated cookies that have softened, heat at 300°F (149°C) conventional or 275°F (135°C) fan for 5–8 minutes, then cool completely. |
Notes
- Small crystallized ginger pieces make the slices easier to cut. The two ginger forms provide different flavors: warm spice and sweet chewy bites. Do not substitute wet ginger paste for the dry spice. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I use fresh ginger instead of crystallized ginger?
Fresh ginger has different moisture and sweetness; use the listed crystallized ginger for this formula.
Should I rinse sugar off the ginger?
No. Weigh and use it as sold; rinsing would add unmeasured water.
How spicy are these?
Crystallized ginger varies by brand. This formula combines a moderate amount of pieces with 1 teaspoon ground ginger.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
